English Plain Scones

READY IN: 10mins
YIELD: 6 scones




  • Put the flour and salt in a bowl then rub in the butter.
  • Add the sugar.
  • Add the milk and mix to form a dough. You may want to mix with a knife as the dough gets very sticky as you add the milk.
  • Flour a board ready for the dough. EXTRA TIP: Using rice flour on your board at this stage will make your scones wonderfully crisp on the outside.
  • Knead the dough lightly on the board.
  • Roll with floured rolling pin (or press with your hand) the dough to about 2cm thick.
  • Cut rounds from the dough with a cutter (or use a glass with edges dipped in flour if you don't have a round cutter).
  • Place the rounds on greaseproof paper lightly dusted with flour on a baking sheet/tray. Or use a greased tray.
  • Gather up the odd bits of dough and lightly knead them together. Press/roll to 2cm thick again on your floured board, cut rounds and repeat until all the dough is used.
  • Optional: Brush the tops of the scones with a little bit of milk.
  • Bake in pre-heated oven for 12-15 minutes until they have risen and start to become golden. Gas mark 7, 220c.