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British Scones

Our recipe for the classic British Scone. Whether you put your cream or jam on first, these will always be delicious!


  • 350g self raising flour
  • ¼ tsp salt
  • 1 ¼ tsp baking powder
  • 90g butter, cubed and fridge cold
  • 3 tbsp golden caster sugar
  • 170ml milk plus a little extra for the top

Method (click to mark as completed)

Makes: 8-10

Preparation time: 5 minutes

Cooking time: 10-15 minutes

To serve: jam and clotted cream


  1. Pre heat an oven to 200ºC.
  2. Place the flour, salt, baking powder and butter into the food processor bowl. Blend until a breadcrumb texture is formed. 
  3. Then add the sugar and gently pulse until combined.
  4. Add the milk and again pulse until the dough starts to come together. Remove the mixture from the food processor bowl onto a lightly floured surface.  Gently knead the dough and then roll out to approx. 3 cm thick.
  5. Using a pastry cutter cut, out rings making sure to tap the cutter sharply through the dough. Re roll any trimmings and cut out with the cutter.
  6. Place the scones on a lined baking tray and cook in the oven for 12-15 minutes until golden brown. Remove from the oven and transfer to a wire rack, leave to cool slightly then serve with jam and clotted cream.

Completed steps (click to remove last step)