Western Meadows Scones

Western Meadows Scones


Makes approximately 16 scones

1 lb (453 Grams) Self raising flour (contains wheat)

4 oz (113 Grams) salted butter (contains salt and milk products)

½ pt (.284 Ltr). full fat milk (contains milk)

2 oz (56 Grams) caster sugar

Also, can contain egg

Clotted cream (contains milk products)

Jam may contain pips and artificial additives

Preheat oven at 200 degrees C


  • Rub butter in to flour until they resemble fine breadcrumbs.
  • Add the sugar to the breadcrumb mix and incorporate evenly.
  • Make a well and add the milk. Work in the milk to make a slightly wet dough.
  • Turn out on to 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). 
  • Turn the dough to the smooth side up and with a rolling pin lightly roll to about an inch (25 mm) thick.
  • Using a 2 inch (50 mm) diameter cutter cut out as many scones as you can. Repeat the process with the remaining dough mix.
  • Place on a non-stick baking tray and bake for 10-12 mins.
  • Remove scones and place on a wire rack to cool.
  • Hope this works for you as I am sure it will. You can brush the scones with a beaten egg before they go into the oven. This will make them much browner in colour; it is all a matter of preference.
  • Cornish style is jam first then cream!!!!