My friend’s Mum has given me permission to share her fabulous scone recipe with you. They are easy to make, delicious and you’ll even learn a new method! 😉


8oz Self Raising Flour

2oz Caster Sugar

1tsp Baking Powder

50g Butter


1 Egg

Dried Fruit, Fresh Fruit, or whatever other yummy things you would like to put in them.

*I doubled this mixture, as I wanted to make two different types, and it worked really well. (If you decide to double the mixture you will still only need 1 egg.)


1. Preheat the oven to 200 degrees.

2. Sieve the flour and the baking powder into a mixing bowl and then mix in the butter.

*I find that the easiest way to do this is with your fingers. Take off your rings and dive in. Rub the butter into the flour/baking powder until it resembles a fine crumble. Don’t worry, my hands haven’t shrunk. Bob wanted to help 🙂

3. Add the sugar and the fruit and stir.

    *I stirred in the sugar and then divided the mixture between 2 bowls. I added fresh blueberries to one and glacé cherries to the other.

4. Now it is time for you to learn a new method. This is called the Jansey method. (My friend’s mum is called Janet.) 🙂 Gradually add milk and (using a knife) stir the milk through the mixture, making sure that you incorporate any bits from the sides of the bowl.

*This is more fun than it sounds. 😉 Make sure you only use a butter knife, as I do not want to be held responsible for missing fingers.

Keep adding drops of milk until you have a ‘dough like’ constancy. Don’t panic if you add too much milk. You can always add flour as you begin to shape your mixture.

     *Again, I find that hands work best for this.

5. Break of chunks of the mixture and roll into balls.

*The quantities above makes 6, I made 12.

6. Beat the egg and, using a pastry brush, generously glaze the top of each scone.

7. Place on a baking tray and bake for 15 minutes or until they start to brown.

8. Serve with butter, jam, clotted cream or anything else that takes your fancy!

9. Make a cup of tea!


 Posted by Charlotte on April 6, 2012 Baking  Add comments

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