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Traditional English Recipe - Scones




8oz of self-raising flour
2oz of butter
1/4 pt of milk
A small pinch of salt

1 tbsp milk to glaze


  1. Mix the flour and salt in a large bowl.
  2. Rub in the butter using your fingertips, till crumbs form.
  3. Mix the milk into the mixture to form a soft dough.
  4. Knead the dough lightly on a floured board.
  5. Pat the dough out lightly to 3/4 in thickness.
  6. Cut the dough into 2" rounds with a cutter.cutter
  7. Place on a greased and floured tray.
  8. Lightly brush the top of the scones with milk.
  9. Heat the oven to 425°F.
  10. Bake for 10 mins, until the scones are well-risen and light brown.
  11. Cool on a rack (see picture).

Sweet scones: add 2 oz castor sugar into the crumb mixture (before adding the milk).
Fruit scones: add 2 oz dried fruit into the crumb mixture (before adding the milk).
Cheese scones: add 3 oz of finely grated cheddar cheese and 1 tsp of dry mustard into the crumb mixture (before adding the milk).

Note: To make a 'cream tea'. Serve the scones with fresh strawberries (or strawberry jam) and fresh thick cream along with a fresh pot of tea.

You can use slightly soured milk to make scones, my granny swore they tasted better that way.


To brush: To cover food with an even layer of liquid by applying it with a pastry brush, eg brush the pastry with beaten egg or milk to glaze.

To knead: To work a dough by hand, using a folding-back and pressing-forward motion. (Not to be confused with need - knead vs need.)

To mix: To beat or stir food ingredients together until they are combined.

To pat: To lightly tap or slap something with the hands.

To rub in: A method of incorporating fat into flour by rubbing the fat with the fingertips until it combines with the flour to form a mixture with a breadcrumb-like consistency, eg rub the butter into the flour and add enough cold water to form a smooth dough. Pastry, scones, cakes and biscuits are made using the rub in method.

tbsp: Tablespoon (approx 15 ml)

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