Makes 16 small scones


  • 450g self raising flour
  • 2 tsp baking powder
  • 50g caster sugar (I use golden)
  • 100g butter, softened and cut into small pieces
  • 2 eggs
  • Milk (see below for amount)
  • Sultanas (optional)

Note: You will need a 5-6cm fluted cutter (I use a 58mm one)


  • Preheat oven to 220C/200C Fan/Gas 7
  • Lightly grease or line 2 baking trays
  • Put the flour, baking powder and sugar into a large bowl.
  • Add the butter and rub with your fingertips until it resembles fine breadcrumbs – this can take a few minutes
  • Crack the eggs into a measuring jug and pour in enough milk to make the total liquid 300ml. Mix together.
  • Stir the egg and milk mixture into the dry ingredients slowly – you might not need all of it. Stir until you have a soft, sticky dough.
  • Knead the dough lightly on a floured surface and work the sultanas in at this stage if using them – judge the amount on preference.
  • Roll the dough to 2cm thick and cut into as many pieces as possible with your cutter. Re-roll scraps until you’re done.
  • Brush the tops with the leftover egg/milk mixture or just a little milk.
  • Bake for 12-15mins, or until the scones are well risen and a pale, golden-brown colour.
  • Cool on a wire rack and serve with strawberry jam and clotted cream!