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There is nothing better for afternoon tea than freshly baked crumbly scones.

Good with strawberry or raspberry jam, and double cream.

Printable version    A4    |    A5    |    Index card

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  1. 1

    Preheat the oven to 220°C (425°F/Gas 7). Sift the flour and the salt into a large mixing bowl, then add the sultanas and mix together. Rub in the butter with your fingertips, until the mixture resembles coarse breadcrumbs, then mix in the sugar. Make a well in the centre and pour in the milk, then stir together, bringing in the flour from the edges, with a knife or spoon.

  2. 2

    Turn the soft, sticky dough on to a lightly floured work surface. Knead until smooth, then shape into a 2.5cm (1in) thick circle.

  3. 3

    Dip the cutter in flour, then use to cut rounds from the dough. Re-form, if necessary, to cut sufficient scones.

  4. 4

    Place the scones on a baking tray and brush the tops with a little beaten egg. Put the tray on to the top shelf of the oven and bake for 12–15 minutes, or until golden. Remove from the oven and cool on a wire rack. Serve while still warm.


  • 225g self-raising flour , plus extra for dusting
  • ½ tsp salt
  • 50g sultanas,
  • 60g butter, cubed
  • 30g sugar,
  • 150ml milk ,
  • 1 egg, beaten

Makes 8 

Total time required Total time:

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008


The Cooking Book

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