Mummy’s Sweet White Scones*


Preparation info

  • Difficulty


  • Makes


    scones using a 7½ cm 3 inch cutter

Appears in

Simply Delicious: Book 1

Simply Delicious

By Darina Allen

Published 1989

  • About


  • 900 g/2 lbs/ cups flour
  • 170 g/6 ozs/ sticks butter
  • 3 eggs
  • pinch of salt
  • 60 g/2 ozs/ cup castor sugar
  • 3 heaped teasp./3 American teasp. baking powder
  • 425 ml/15 fl ozs/scant 2 cups approx. milk to mix

For glaze

  • egg wash
  • granulated sugar for sprinkling on top of the scones


First pre-heat your oven to 250°C/475°F/regulo 9.

Sieve all the dry ingredients together. Rub in the butter. Make a well in the centre. Whisk the eggs with the milk, add to the dry ingredients and mix to a soft dough. Turn out onto a floured board. Knead lightly, just enough to shape into a round. Roll out to about 2½ cm/1 inch thick and stamp into scones. Put onto a baking sheet. Brush with egg wash and sprinkle with granulated sugar.

Bake in a hot oven for 10–15 minutes until golden brown on top. Cool on a wire rack.

Serve split in half with home-made Raspberry Jam and a blob of whipped cream.

Egg Wash

Whisk 1 egg with a pinch of salt. This is brushed over scones and pastry to help them to brown in the oven.

Fruit Scones

Add 110 g/4 ozs plump sultanas to the above mixture when the butter has been rubbed in. Continue as above.