Western Meadows Scones

Makes approximately 16 scones


1 lb (453 grams) Self Raising flour

4 oz (113 grams) salted butter

½ pint (.284 litres) full fat milk

2 oz (56 grams) caster sugar

1 egg (to create a brown colour and can be omitted if allergic.


Pre heat oven to 200 degrees C

  1. Rub butter into flour until they resemble fine breadcrumbs.
  2. Add the sugar to the breadcrumb mix and incorporate evenly.
  3. Make a well and add the milk.  Work in the milk to make a slightly wet dough.
  4. Turn out onto a lightly floured board and knead the mixture until dough becomes completely incorporated.  (The dough is quite sticky at this stage, try not to over work the dough.)
  5. Turn the dough to the smooth side up and with a rolling pin lightly roll to about on- inch (25 mm) thick.
  6. Using a 2-inch (50 mm) diameter cutter cut out as many scones as you can.  Repeat the process with the remain dough mix.
  7. Brush the scones with a beaten egg (see allergies) and place onto a non-stick baking tray and bake for 10-12 minutes.
  8. Remove scones and place on a wire rack to cool.


Contains: wheat, salt, milk products, egg (can omit)

Clotted cream – contains milk products

Jam – may contain pips and artificial additives

We hope this recipe works for you.  Remember the Cornish style is jam first then cream !!!!