Basic Dry Scone Mix

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

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  • 1lb self-raising flour
  • 2 rounded teaspoons baking powder
  • 3oz butter


    Sift together flour and baking powder, and rub in butter until the mixture looks like fine breadcrumbs. Store in a plastic container in a cold place, keeping tightly covered. Half this mixture with the addition of quarter of a pint milk or water makes twelve scones.

    For sweet scones, use milk, or an egg for three tablespoons of milk.

    For cheese scones, add finely-grated dry cheese, and use water for a fluffy texture.

    With plain flour, use one teaspoons bicarbonate of soda and two teaspoons cream of tartar as raising agents. If sour milk is used, for better texture, use only one teaspoons cream of tartar.

    When the scones are mixed, roll out and cut in rounds. Place close together on greased baking sheet, and bake at 450°F, 230°C, gas mark 8 for twelve minutes.