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Hookery Cookery Home > Cake and Biscuit (Cookie) Recipes >


Makes 12-16


Summer afternoons would never be this same without freshly baked scones filled with strawberry jam and cream.

  • 12 oz. (300g) self raising flour
  • 3 oz. (75g) margarine
  • pinch of salt
  • 1 oz. (25g) caster sugar
  • 5 oz. (125ml) milk
  • 1 level teaspoon of baking powder

    Cooking Instructions:
    1. Pre-heat oven to 470F, Gas mark 9, 240C
    2. Sieve together the flour, salt and baking powder
    3. Rub in the margarine
    4. Add the milk and knead into a soft dough
    5. On a lightly floured board roll out the dough to a thickness of half an inch (12 mm)
    6. Using a 2 inch (5 cm) cutter cut into scones
    7. Place on a lightly greased baking tray and cook in the center of the pre-heated oven for 10 minutes

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000