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Scones recipes

Our top 3 of 18 Scones recipes

Scones Recipe at MyDish

based on 2 reviews



by Skonns

by SkonnsViewed 2600 times


    Traditional tea time treat- warm scones served with jam and clotted cream


    1. Preheat oven to 220c
    2. Sieve the flour into a mixing bowl, add butter, and rub in to make breadcrumb texture. Stir in sugar and salt.
    3. Beat egg in jug, add milk to make up 1/4pt liquid. Add liquid bit by bit to dry ingredients (conserve a little to brush the tops of the scones with before you put them in the oven) - start mixing with a knife, and slowly bring together into a dough. Dough will be pretty sticky, so when you get your hands in, make sure they're well floured.
    4. Turn out onto a well floured board, and pat out to depth of about 3/4inch. Cut out rounds and put on baking tray, glaze with remaining liquid and put into top of oven for between 12-15 minutes until risen and golden. Serve with strawberry jam and clotted cream.

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    • 8oz Self Raising Flour
    • pinch Baking Powder
    • 2oz Butter - VERY COLD
    • 1 Egg
    • 1/5 pt Milk
    • 1.5 tbsp Caster Sugar
    • pinch Salt
    Plain & Fruit Scones Recipe at MyDish

    based on 2 reviews


    Plain & Fruit Scones

    by Granny1

    by Granny1Viewed 1571 times


      This is such a simple recipe but very satisfying to eat. They last well if kept in an airtight container. Can be eaten warm or cold, with plenty of butter and jam.


      1. Preheat the oven to gas 8 / elec at least 220
      2. Sift the flour and salt together into a bowl
      3. Rub the marg in the flour mix until it resembles fine breadcrumbs
      4. Stir in the sugar and if wished fruit
      5. Beat the egg and add to the mix with enough milk to form a soft dough
      6. Place the dough on to a lightly floured top and kneed lightly
      7. Roll out to approx 1/4 inch thickness and cut out your rounds with a cutter
      8. Place on greased / lined tin and brush with milk
      9. Bake in the hot oven for about 15 ins
      10. Serve warm or cold with plenty of butter and or jam


      • by petralhowarth

        petralhowarth  Tue Apr 29 2014   • Reply

        made these today 2 batches cherries and raisins..delicious!!

      • by v.geary

        v.geary  Fri Feb 8 2013   • Reply

        Haven't made scones in a million years and wasn't very successful then - got the urge to make them today, tried this recipe and BINGO! Eating as I type - delicious.

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      • 12oz SR flour (sieved)
      • 2oz caster sugar
      • 2oz margarine or butter
      • 1 egg
      • pinch salt
      • ½ pint milk - skimmed
      • 4oz sultanas
      Big Grandma's Scones Recipe at MyDish

      based on 10 reviews


      Big Grandma's Scones

      by Susaphone

      by SusaphoneViewed 8402 times


        Big Grandma made a few scones whenever anybody came for tea. Big Grandad would tickle the fire and tap his cup with a spoon when he was ready for another cup of tea!


        1. Oven 220C
        2. Grease baking tray
        3. Mix flour and salt
        4. Rub in marg and stir in sugar and fruit
        5. Beat egg with enough milk to make up to 1/4 pint
        6. Add to mix but reserve small amount for brushing tops
        7. Knead very lightly roll out gently to about 3/4" thick and cut into rounds
        8. Brush tops and bake for about 10 mins till gold and risen
        9. Serve with strawberry jam and clotted cream


        • by conisb9

          conisb9  Wed Mar 14 2012   • Reply

          Wow! What a stonking recipe! did double quantity - came out like mountains!! - excellent thanks for sharing it!! Lucy

        • by zoevic

          zoevic  Mon Apr 12 2010   • Reply

          Fantastic, just made these scones, beautiful! added honey and almonds they are lush! thankyou x

        • by LucyH

          LucyH  Sat Dec 5 2009   • Reply

          Excellent recipe! Very easy to follow and the results were really good. Will definitely use this one again. Thank you!

        • by Lily and Maisie

          Lily and Maisie  Sat Oct 17 2009   • Reply

          This is a wonderful recipe, I tried so many others and this one is the best, so lovely and light, thanks for sharing.

        • by Cookie Cope

          Cookie Cope  Fri Sep 11 2009   • Reply

          Light, easy, not too sweet - scones like they oughta be!

        • by patience

          patience  Wed Aug 26 2009   • Reply

          These are so yummy! I will make them again and again! Mt partner thought I had bought them from the farm shop!

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        • 8oz SR Flour
        • 1 teaspoon Baking powder
        • 2oz Margarine
        • 1oz Caster sugar
        • 2oz Sultanas
        • 1 Egg
        • ¼ pint Milk
        • Pinch Salt
        Spelt, Oat, Cinnamon and Maple Scones Recipe at MyDish

        based on 1 reviews

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        Spelt, Oat, Cinnamon and Maple Scones

        by Love Baking

        by Love BakingViewed 173 times


          Tasty twist on traditional scones. Eat warm, drizzled with maple syrup, or cut in half spread with butter, or cool and serve with cream and jam as you would a normal scone.


          1. Preheat the oven to 200 degrees C. Line a baking sheet with baking paper.

          2. Sift together the flour, baking powder, bicarbonate of soda and cinnamon in a large bowl, then stir in the sugar and oats. Tip into the bowl of a food processor and pulse a couple of times. Roughly chop the butter into small cubes, add to the food processor and pulse again in short bursts until it resembles breadcrumbs (alternatively, use the 'rubbing in' method by hand).

          3. Tip this back into the large bowl. In a jug whisk together the milk, yogurt and maple syrup with a fork, then pour this into the bowl, and stir until it starts to come together, then using your hands, gather into a ball of dough, turn out onto a floured surface, knead lightly a couple of times, dust over a little more flour and then flatten to about 2 cm. With a cookie cutter (I use one that is 58mm and get 6 scones), cut out rounds (just press the cookie cutter down, don’t twist). Alternatively, form the dough into a round and cut 6 rough wedges with a knife. Put the scones on the lined baking sheet with a small gap between each one.

          4. Mix the milk and maple syrup in a small bowl, brush over the top of each scone, then sprinkle over the oats and demerera sugar.

          5. Bake for 16-18 minutes, until the tops are golden brown, the bases are firm and a gorgeous aroma is wafting from the oven. Leave on the baking sheet for 5 minutes before serving warm, or cooling on a wire rack.


          If you do not have any spelt flour, you can use wholemeal or plain, or a mixture of the two, instead. I have not tried plain only but expect it would be fine, but with a slightly different taste and texture. I like spelt / wholemeal because it goes so well with the oats. They keep well overnight in an airtight tin but are not so good after two days. Because they do not keep for long, I just make a small batch of 6, but the recipe can easily be doubled (or more) and baked in batches.

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          • 85 g Spelt flour
          • 2 tsp Baking powder
          • ½ tsp Bicarbonate of soda
          • ½ tsp Ground cinnamon
          • 25 g Brown sugar
          • 85 g Oats
          • 40 ml Milk (any kind)
          • 40 ml Natural yogurt (any kind)
          • 15 g Maple syrup
          • 45 g Unsalted butter (cold)
          • A little for dusting Plain flour
          • 2 tsp each Milk mixed with male syrup
          • 3 tsp / 1 tsp Oats mixed with demerara sugar