The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


enaid's picture


I recently came across an old post where someone wanted a recipe for scones.  I have been using this recipe for 30 yrs. and it has never failed and everyone loves them.  It comes from an old English recipe book.

8oz. (200g) plain (AP) flour 

1 tsp. (5ml.) bicarb. (baking soda)  

2 tsp. (10ml.) cream of tartar 

*(I have switched to using Self-raising flour instead of the above 3 ingredients - no noticeable difference)


1 tsp. salt. (I use just a pinch)

1 1/2oz. (45g) margarine  (I use butter for better flavour)

About 1/4 pint (4 fluid oz.) milk

(For fruit scones add 2oz (50g) sultanas or currants and 1oz (25g) sugar after rubbing in the fat.  

For cheese scones, add 1 tsp. (5ml.) dry mustard with the flour and 3oz. (75g) finely-grated cheese after rubbing in the fat.)

Sieve the flour into a mixing bowl and rub in the fat (or use kitchen machine) until mixture resembles fine breadcrumbs.  (At this stage, return to mixing bowl if using machine). Incorporate other ingredients for fruit or cheese scones if desired)  Add enough milk to form a soft but not sticky dough, using a round-bladed knife (I use my hands) to mix.  Turn on to a lightly floured surface and knead very gently just until the dough is smooth (just a few seconds should do) Roll out using a light pressure on the rolling pin until dough is 1/2in (5cm.) thick.  Cut into 2in (5cm) rounds with a pastry cutter.  Place on a lightly floured (not oiled) baking sheet, sprinkle with a little extra flour and bake in a hot oven (200C. 425F. Gas Mark 7) for about 10 mins. until risen and golden. Serve warm with butter and jam or clotted cream and jam (the British way!) Enjoy!

 I usually make the fruit scones but use a little less sugar as we don't like things too sweet.  These scones do not keep well so, if not eating on the day they're baked, freeze them and then heat them up in the microwave, but watch them as they only take a few seconds to warm up even though they are frozen.


enaid's picture

I should have mentioned that I usually double this recipe as it only makes about 8 scones.

Crazy Batch's picture
Crazy Batch

Love this recipe- just tried it with mini chocolate chips, dried cranberries, and not very much sugar at all, since I also don't like things that are sweet-sweet-sweet. Eating mine with apple butter and a mug of black peach tea. Thanks!

skytop's picture

Almost all commercial flours and mixes use sodium aluminum sulfate as part of the levening agent.

Be aware there is a strong connection between aluminum and Alzheimer's disease.

There is a strong connection between aluminum and Alzheimer's disease. Research clearly demonstrates abnormally high accumulations of aluminum within the brains of Alzheimer's victims. Independent studies performed in Norway, the United Kingdom, France and Canada, show a direct correlation between the prevalence of Alzheimer's disease and aluminum concentrations in the drinking water.1,2,3,4 In fact, one British study reported in the highly respected medical journal; The Lancet, showed the risk of developing Alzheimer's disease to be 50 percent greater where drinking water contained high levels of aluminum.5

The connection between aluminum in the brain and Alzheimer's Disease is so convincing that various studies are under way to explore whether aluminum in the brain can be removed, and if so, to determine if this would be beneficial for Alzheimer's patients. One fascinating study also reported in The Lancet, showed that by administering desferrioxamine, a chemical known to remove aluminum and other metals from the body, the progression of dementia associated with Alzheimer's disease was significantly slowed