Rosemary Shrager’s scones recipe

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8 - 10






20 min


12 min

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


  • Sift the flour, baking powder, cream of tartar and salt into a large bowl.

  • Rub in the butter with your fingertips until the mixture resembles breadcrumbs.  Then stir in the sugar.

  • 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 – it’s a good idea to hold a little back in case the dough is too wet.

  • 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.

  • 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.

  • Brush the scones with milk and place in an oven preheated to 200°C/Gas Mark 6. Bake for 12 minutes or until golden brown.

Top tip for making Rosemary Shrager’s scones

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

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