• Cooking Time: 10-15 mins
  • Servings: 12-15
  • Preparation Time: 20 mins


This is my nana's recipe that she has used for many, many years. I use the exact same mixture to make batches at home. Fruit additions are optional but we always use currants though there is no measure for this as I use more than she does so add more for more fruity scones or leave them out for perfect plain scones.


  • 1 lb 1 oz white SR flour
  • 4 oz sugar
  • 6 oz butter/margarine
  • 1 egg, beaten
  • 7 fl.oz milk
  • currants (optional)
  • pinch of salt
  • Other optional: chopped glazed cherries, raisins, sultanas (but only one in any mixture)


  • 1. Preheat oven to gas mark 6
  • 2. Crumb flour and butter until mixture is a pale yellow
  • 3. Mix in sugar and salt
  • 4. Beat egg into milk in a jug
  • 5. Add egg mixture a bit at a time
  • 6. In between adding the egg, add a small handful of currants until enough are mixed in
  • 7. When all of the egg and milk is added thoroughly, bring the mixture together with hands (if using an electric mixer; if too wet then add a little more flour but don't over add)
  • 8. Flatten out onto a well floured surface to about 1 inch thick all around
  • 9. Cut out using a corrigated cutter. Do not wiggle the cutter around, simply press in and pull up again.
  • 10. Place upside down on baking tray, this gives for a nicer top
  • 11. If more than one tray is used, place only one tray in middle of oven for 10-15 mins
  • 12. Take out of oven and leave to cool on a wire rack
  • 13. When cooled, place in a freezer bag and pop in freezer as these will last a good while in there

Categories: Fruit  Mixer  Processor/Blender  Scone 
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