This week we're providing five variations on a popular recipe for Scones: Plain, Fruit, Cheese, Treacle, and Wholemeal. Despite the temptation our recommendation, is that you try them one at a time rather than all at once! There are plenty more recipes to try on our Recipe of the Week page.



8 oz SR flour

2 tsp baking powder

Pinch salt

2 oz butter or marg

1 oz caster sugar

¼ pint milk


Preheat oven to 220C, 200 fan , gas 7

Put flour, baking powder and salt in bowl , then rub in fat to breadcrumb stage (or use processor).

Mix in caster sugar.

Make well in mixture, pour in milk and mix in with fork to soft dough.

Turn onto floured surface and knead briefly- just until it forms a fairly smooth ball.

Roll out to about ¾ inch and place on greased tray . Brush with beaten egg if wished and bake for about 10- 12 mins. They should be well risen (twice size) and sound hollow when you tap the base.

Cool on rack.

For Fruit Scones, add about 1- 2 oz sultanas

For Cheese Scones, leave out sugar , but add 4 tbs grated cheese and ¼ tsp dry mustard before adding milk. When cut out put a pinch of grated cheese on top  

For Treacle Scones, use 1 ½ tbs black treacle, and only 1 ½ oz fat, but no sugar

For Wholemeal Scones, use 4 oz wholemeal flour and 4 oz white flour

Makes about 12 small size or 7 medium. For café I use double quantities which makes about 10- 14 medium size - depending on how thick you roll them to!