Classic English Scones


  • 500g Plain Flour
  • 17g Baking Powder
  • Pinch of Salt
  • 100g Caster Sugar
  • 100g Diced Butter
  • 250ml Milk
  • For the egg Wash:
  • 2 Egg yolks
  • 10ml milk
  • Pinch of sugar




Sieve the flour, baking powder, sugar and salt into a bowl.

Using your fingertips, rub the butter into the flour until it’s well combined.

Add the milk and mix well.

Once it starts to come together, turn it out on to a lightly floured surface and knead gently until it forms a soft, smooth dough.

Wrap in cling film and chill for one hour.

Preheat the oven to 200C/gas mark 6.

Roll out the dough on a lightly floured surface to a thickness of 2.5cm and cut into rounds with a 5cm cutter.

Place on a baking tray lined with parchment paper.

Now mix the egg wash ingredients together in a small bowl and brush the top of each scone, twice.

Bake for 10 minutes until golden brown.

When serving your scones, remember to do it the Cornish way: the jam first, then the Rodda’s!