“Mad dog and englishmen enjoy hot tea in the miday sun goes the song and comming from the colony's, it was always the practice to whip up a batch of scons we guest arrived serving them hot... I use a magimixer/ food processer to make mine but i you are a traditionalist my nanna always mixed it with a butter knife.”
15-18 scones

Ingredients Nutrition


  1. Preheat the oven to 210C/Gas 7.
  2. Rub the butter into the flour until it resembles breadcrumbs. Stir in the sugar.
  3. Mix the egg with the milk and stir into the flour mixture until you have a soft dough. Knead the dough lightly just to bring it together on a work surface.
  4. Pat the dough out with the flat of your hands until it is about 3cm thick. Don’t use a rolling pin as you may squash it down too much.
  5. Cut the scone shapes using a 5cm cutter or small water glass and place on a baking sheet. Brush with a little milk and bake in the oven until the scones are golden and risen — about 10-12 minutes. Cool on a wire rack and dust with icing sugar before eating with Devon clotted cream and home-made jam.

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