Diana's Scones


My Mum has been making scones since I was a little girl, and having tried many methods, including briefly flirting with Paul Hollywood – his scones that is – this is her failsafe. It’s all in the method!


1lb plain flour
3 level tsp baking powder
3 oz  soft butter
1/2pt milk
3 level tbs caster sugar
pinch of salt



Sieve together flour and baking powder. Rub in butter. Stir in sugar and salt.  Gradually add the milk stirring with a knife. The mixture should be a very soft dough.  Knead lightly and using your hands, fold the dough in half and then turn it 90 degrees and repeat (chaffing) thereby incorporating air.  Be VERY careful not to overwork the dough  in fact the whole process of making scones should be very fast.

Next roll out the dough - sprinkling flour on to the work surface and the top of the dough. Use the rolling pin to go up from the middle and then down from the middle.  Turn the dough 90 degrees and continue to roll until  about 1 inch thick.  Relax the dough slightly by lifting the edges and allowing the dough to fall back on the work surface.

Using a pastry cutter dipped in flour to stamp out rounds without twisting the cutter, just press firmly then lift it up and push the dough out. 

Once you’ve cut out the first 5 or 6 rounds you can rework and re-roll the dough to make more scones.  Place the scones, touching each other, on a greased baking tray and let them rest a few minutes to let the baking powder work.

Bake the scone in the middle of the oven for 15 minutes, or until they are risen and golden brown.

Leave the scones to cool and then split in half and spread with butter, jam and a very generous blob of clotted cream.