Fresh scones, still warm from the oven, are part and parcel of the delicious teas of my childhood. No-one seems to make them nowadays, they buy terrible things in supermarkets tasting of bi-carb and studded with soggy fruits. They take but a moment, do try them. The savoury ones are perfect to eat with cocktails and you can make them in miniature.


  • 225 g/8 oz self-raising flour
  • a small pinch of salt
  • 55 g/2 oz butter
  • 150 ml/¼ pint milk, fresh or sour


Mix the flour and salt in a large bowl. Rub in the butter with your fingertips until it all resembles crumbs. Mix in the milk. Form into a soft dough with a palette knife. Knead lightly on a floured board, then pat out into a round 2 cm/¾ in thick. Cut into 5 cm/2 in rounds with a cutter or a little cup.

Place on a greased and floured baking tray and brush with milk. Bake in preheated oven at 220°C425°F/Gas 7 for 10 minutes until well risen and brown. Cool on a rack but eat when still warm, with lots of butter, clotted cream and jam. Yummo.


Sweet scones: Add 55g/2 oz caster sugar to the dry ingredients.

Fruit scones: Add 55g/2 oz dried fruit and 25g/1oz caster sugar.

Savoury scones: Add 85g/3 oz finely grated hard cheese and 1 tsp dry mustard or 55g/2 oz chopped olives, anchovies or what you fancy.