Originating in Scotland, the scone is a flat cake, soft and light on the inside and golden and crisp on the outside. Scones are at their best when served fresh and warm from the oven, most famously with butter, or jam and whipped cream.


  • 250 g (9 oz/2 cups) self-raising flour
  • ½ teaspoon bicarbonate of soda (baking soda)
  • 50 g ( oz) unsalted butter, chopped
  • 150 ml (5 fl oz) milk or buttermilk


  1. Preheat the oven to 200°C (400°F/Gas 6). Sift the flour, bicarbonate of soda and a pinch of salt into a bowl.
  2. Rub in the butter with your fingertips until the mixture is crumbly.
  3. Make a well in the centre, then add the milk. Add a little more milk if needed.
  4. Cut the liquid into the flour using a knife and mix to form a soft rough dough.
  5. Turn the dough out onto a floured surface and pat to an even 2 cm (¾ inch) thick round.
  6. Using a floured 4 cm ( inch) cutter, cut the dough into rounds. Put the rounds close together on a baking tray. Transfer to the oven and bake for 12–15 minutes, or until the scones are well risen. Serve warm with jam and cream.