1 rounded teaspoon (1-2 x 5 ml spoon) baking powder
a pinch of salt
1 rounded teaspoon (1-2 x 5 ml spoon) sugar
8 oz (225g) plain flour, sieved, plus a bit extra for flouring
pint (150 ml) milk

  It’s good to have all the ingredients and equipment warm before you start. (put them in the oven briefly) The exact proportion of liquid is hard to give – flour is notorious for absorbing a different amount of flour each time.


Put the oven on to Gas mark 7 / 425F / 220C. Warm the ingredients slightly, the flour particularly lightly. Mix all dry ingredients and add the milk. Mix together to get a light soft dough. Add more milk or flour if it’s too dry or too sloppy, until you have a nice consistency.
2 Tip the mixture onto a floured surface, and knock into an oblong shape. Don’t pat it on top, or the air will be knocked out. Cut the scone mixture into squares, using sharpest knife available.
3 Sprinkle with flour, and place on a preheated baking tray. Handle the scones as little as possible to avoid removing the air.
4 Bake in the oven for 15 – 20 minutes.
5 You can finish the scones in two ways – either cover with a cloth until cooler to keep them soft, or leave uncovered for a hint of a crust. Both are equally nice! Rip the scones open rather than cutting, and serve with butter and jam.
Julies Recipes - Home