Recipe by: Diane Price


Makes 20 small scones or 8-10 larger (3 1/2 inch) scones


  • 450 g self-raising flour
  • 2 rounded teaspoons baking powder
  • 75 g butter, at room temperature
  • 50 g caster sugar
  • 2 eggs
  • About 225ml milk


  • Lightly grease 2 baking trays. Preheat the oven to 220 C (430 F)
  • Measure flour and baking powder into a processor. Add the butter and process until a crumble, or make by hand by rubbing the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs
  • Stir in the sugar.
  • Beat the eggs together until blended and make up to a generous 300ml with the milk.
  • Put 2 Tbsp of the egg/milk mix aside for glazing the scones later
  • Gradually add the egg/milk mixture to the dry ingredients until you have a soft dough. The scones mixture should be on the wet side, sticking to the fingers, as the scones will rise better.
  • Turn the dough onto a lightly floured surface and flatten it out with your hand, or use a roller pin, to a thickness of 1-2 cm.
  • Use a 5cm fluted cutter straight down into the dough then lift it straight out. This ensures that the scones will rise evenly and keep their shape
  • Gently push the remaining dough together, knead very lightly then re-roll and cut more scones.
  • Arrange the scones on the prepared baking trays and brush the tops with the reserved eggs/milk mixture to glaze.
  • Bake for about 10-15 min or until the scones are well risen and golden.
  • Cool on a wire rack, covered with a clean tea towel to keep them moist.
  • Serve as fresh as possible, cut in half and spread generously with strawberry jam and top with a good spoonful of thick cream.

Download PDF here (more photos in this PDF): English Devonshire Scones Diane Price