Sweet Scones

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Preparation info

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Appears in

The Vegetarian Kitchen

The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

  • About

Scones are one of those things which are so sublime when they’re done right, piled high with clotted cream and strawberry jam, but so disappointing when they’re done badly, which sadly, is an awful lot of the time. All too often they’re tough, dry, heavy affairs, nothing like they should be. This recipe is really quick and straightforward to make, and if you follow the steps carefully, you could be tucking into warm scones in only half an hour’s time, so ... what are you waiting for? (Image.)


  • 90 g whole egg, beaten (approximately 2 large eggs – see method)
  • 100 ml milk
  • 40 ml double cream
  • 225 g self raising flour
  • 225 g plain flour, plus extra for dusting
  • 7 tsp baking powder
  • a pinch of table salt
  • 100 g unsalted butter, cold and cubed
  • 70 g caster sugar


  1. Heat the oven to 230°C/fan 210°C/gas mark 8. Line a baking tray with non-stick baking parchment.
  2. Crack your eggs into a small jug and beat them together. Weigh 90g of this into a separate jug, along with the milk and double cream. Reserve the remainder of the egg, which will be used for egg-washing the scones before they go into the oven.
  3. Sift both flours and baking powder into a mixing bowl together, then add the salt. Rub the cold butter into this, working quickly and using as light a touch as possible, until the mixture resembles fine breadcrumbs. Add the sugar to the mixture, and toss it about to distribute it evenly.
  4. Pour the egg, milk and cream mixture into the mixing bowl, and using a butter knife, just bring the mixture together to a shaggy dough. The trick is not to over-work the dough, so use your hands, and work it just enough to make it into a smooth-ish dough, and no more.
  5. Turn it onto a clean, floured work surface, and let it sit for 5 minutes.
  6. Using a very light touch, roll it out to a thickness of just over 2.5cm (1in) – it’s very important not to roll them thinner than this.
  7. Cut them out with a 7.5cm (3in) fluted cutter, dipping the cutter into flour before each cut. Press directly downwards, do not twist the cutter as you press down, or this can result in scones that don’t rise evenly.
  8. Arrange the scones on the prepared baking tray, ensuring that the underside of them is now facing upwards.
  9. Re-roll and cut the trimmings, handling the dough as little as possible whilst doing so.
  10. Brush the tops of the scones with the remaining beaten egg, then put them into the pre-heated oven and bake for 10–12 minutes, by which point they should be well risen, and golden brown.
  11. Allow to cool on a wire rack for 30 minutes, then serve whilst still a little warm, split open, with clotted cream and strawberry jam.

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