Plain Scones

Preparation info

  • Makes: about


    • Difficulty


    • Ready in

      15 min

Appears in



By Geraldene Holt

Published 2011

  • About

By some people’s reckoning these are not totally plain scones since I include butter, sugar and eggs in my recipe. The result, however, is so much more delicious than the all-too-solid, floury versions often encountered that I’ve long preferred this version.


  • 230 g / 8 oz self-raising white flour
  • 1 tsp baking powder good pinch salt
  • 45 g / oz caster sugar
  • 60 g / 2 oz butter 1 egg lightly whisked with milk to make 150 ml / 5 fl oz


Sift the flour, baking powder, salt and sugar into a mixing bowl. Add the butter in pieces and rub in with the fingertips until the mixture resembles breadcrumbs. Add the egg and milk while mixing with a knife to form a wet, sticky dough.

Turn the dough on to a well-floured board and knead lightly into a flat, round shape. Dust a little flour over the dough and pat or gently roll out until 1 cm / ½ in. thick. Dip the pastry cutter into some flour and using a firm downward movement, cut out as many scones from the dough as you can. Knead together the trimmings and cut out more circles. Place the scones on the prepared baking sheet and brush the tops with the egg yolk glaze.

Bake in the preheated oven until well risen with a golden-brown crust. Cool on the baking sheet for 2 minutes then transfer to a cloth-lined plate or basket and serve while still hot.