Rosemary Shrager's scones

(10 ratings)
Rosemary Shrager's scones
Rosemary Shrager's scones
  • Makes: 8-10

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Scones are a staple of the classic British afternoon tea - perfect with clotted cream and jam they taste great and are easy to make thanks to Rosemary Shrager's step-by-step guide.


  • 300g self-raising flour
  • 1tsp baking powder
  • 1 heaped tsp cream of tartar
  • A pinch of salt
  • 50g unsalted butter, diced
  • 50g caster sugar
  • 1 egg
  • 120ml milk, plus extra for brushing

Scones can be glazed with milk, or with beaten egg for a richer glaze. Sprinkle sweet scones with sugar after glazing, if you like.


  1. Sift the flour, baking powder, cream of tartar and salt into a large bowl.
  2. Rub in the butter with your fingertips until the mixture resembles breadcrumbs.  Then stir in the sugar.
  3. Lightly beat the egg and milk together in a jug or small bowl. Make a well in the centre of the fl our and pour in the egg mixture its a good idea to hold a little back in case the dough is too wet.
  4. Mix with a round-bladed knife or a fork. Then bring together very lightly with your hands, adding the rest of the egg mixture if necessary. The dough should be very soft but not wet.
  5. Put the dough on a lightly floured work surface. Pat out the dough gently with your hands to about 2cm thick. Cut out rounds with a 6cm pastry cutter, or cut into squares with a sharp knife. Transfer the scones to a greased baking sheet.
  6. Brush the scones with milk and place in an oven preheated to 200C/Gas Mark 6. Bake for 12 minutes or until golden brown.

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  • 4
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Good recipe, however couldn't use fresh rhubarb so used tinned (drained) and also used Certo to help setting.

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