Go Back
+ servings

Imperfect, but tasty and quick scones.

Lesley Smith
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 9


  • 350 g Self Raising Flour
  • 60 g Caster Sugar
  • 85 g Butter Cubed
  • 180 g Milk
  • 1 Teaspoon Vanilla Essence
  • 1 Egg
  • Cream and Jam to serve.


  • Put your oven on, at around 200 Degrees for a Fan Assisted oven, or 220 with no fan.

  • Throw your flour, caster sugar, baking powder & cubed butter into a mixer and set it on very low or fold, until it resembles breadcrumbs. If you don't have a mixer, just use your fingers to break the butter up and mix it with the dry ingredients.

  • Add the milk & vanilla essence, straight to the dry ingredients, then fold it in. The mix will seem sticky, but don't worry about it.

  • Put some self raising flour onto a board, chopping board, or table, and take the dough out of the mixer, form a loose ball, and gently roll it around on the flour, until the dough is no longer sticky.

  • All I did next, was to separate the mix into nine evenish pieces and form a ball shape, then slightly flatten it, before placing it onto a baking tray that I lined with baking paper and sprinkled with some more flour.

  • Use a fork to beat the egg, then use your fingers or a brush to coat the tops of the scones. Then, simply bake in the oven for 10 minutes.
Tried this recipe?Let us know how it was!