An Afternoon Tea Treat

So from the title you could probably have a good guess as to which treat I’ll be writing about. It’s scones! I absolutely love scones, especially with a cup of tea. Although I prefer them plain, they are a very versatile treat, I mean the amount of flavour combinations I have come across is actually ridiculous (props to people for being creative though)! So if you fancy yourself a light and fluffy afternoon treat, go on and try this recipe!

Here is the recipe:

Plain Scones:

Makes 10 scones


  • 500g/17 oz self-raising flour, sifted
  • 50g/2 oz caster sugar
  • 110g/4 oz margarine
  • 300ml/10 fl.oz milk


  1. Preheat the oven to 200C/400F
  2. Put the self-raising flour and caster sugar into a bowl
  3. Next, add the margarine into the bowl
  4. With clean hands, crumble the mixture into a fine breadcrumb texture which should take about a minute or two. Be sure to keep it light and full of air by raising your hands as you are crumbling the mixture
  5. Get a wooden spoon to make a well in the center. Pour the milk into the well
  6. Mix the mixture from edge to center, turning the bowl as you go
  7. As soon as it’s combined, stop mixing as you will squash out the air
  8. Sprinkle flour over the surface with which you will shape the scones
  9. Form the mixture into a giant ball and tip onto the sprinkled flour surface. Sprinkle a little flour onto the dough so it’s not sticky
  10. Gently pat the flour all over the surface of the dough and then flip the dough so the flat side is now facing up
  11. Brush away excess flour and then gently press the mixture to the desired thickness (remember not to do this too much so as to not squash out all the air)
  12. Get a cutter and some flour to dip it into and then cut as many scones as the cutter will fit and put them onto a baking tray lined with greaseproof paper
  13. Another 2 scones should be able to be made out of the trimmings (put more flour on the dough if necessary)
  14. Now beat an egg. Using a pastry brush, gently brush the beaten egg over each scone (this makes the tops nice and golden) and bake for about 12-15 minutes
  15. Put a clean dry tea towel onto a wire rack. Use a spatula to lift the scones off the tray
  16. Put a tea towel over the top of the scones to stop them going stale but still let steam escape and voila! You have your scones!


Deborah x

(Recipe from:

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