Summer Scones

Perfect for a picnic on a sunny day, or simply as an ‘anytime’ treat. We’ll let you decide which way round the jam and cream go though!


  • 225g self-raising flour
  • 1/4 tsp salt
  • 50g salted butter, chilled, cut into cubes
  • 25g golden caster sugar
  • 125ml buttermilk
  • 4 tbsp whole milk
  • Strawberry jam and clotted cream to serve


  1. Preheat your oven to 220°C / Fan 200°C / Gas Mark 7. Add the flour to a mixing bowl with the salt, then tip in the butter. Rub the flour and butter between your fingers until you have a fine crumbed mixture, lifting to aerate as you go. Stir in the sugar.
  2. Combine the milk and the buttermilk, and make a well in the centre of the flour mixture. Pour in the buttermilk & milk and, using a butter knife, gently work everything together until you have a soft, fairly sticky dough. 
  3. Lightly flour a surface and turn the ball of dough out. Knead the mixture a few times, just to get rid of any cracks.
  4. Pat down the dough gently to a thickness of around 2.5cm. Grab a fluted cutter and begin to cut out the scones by pushing down firmly. Gather up any trimmings, reform the dough ball, and cut out more scones.
  5. Place the scones on a lightly greased baking sheet and bake for 10-12 minutes until risen and golden. Transfer to a wire rack to cool.
  6. Serve with strawberry jam and clotted cream – we’ll let you decide which way round they shoud go!

Lead image: monitor6 via Getty images.