The humble and traditional scone is made even better with a generous topping of Dodo’s Delights jam.
Yield: makes 8
Prep time: 10 minutes
Cook time: 10 minutes


Self-raising flour | 350g
Salt | 1/4 tsp
Baking Powder | 1 tsp
Butter | 85g
Caster Sugar | 3 tbsp
Milk | 175ml
Beaten egg, to glaze
Dodo’s Delights Strawberry or Raspberry Jam, to serve
Cream, to serve

Step by Step Instructions

Step 1

Heat oven to 220C/fan 200C/gas 7. Grease a flat baking tray and lightly dust with flour, place tray in top half of oven.

Step 2

Mix flour, salt and baking powder in a large bowl.

Step 3

Cut the butter into small cubes and add to dry mixture. Rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.

Step 4

Make a well in the centre and add milk. Gently stir until dough is just combined.

Step 5

Scatter some flour onto the work surface and tip the dough out. Dust the dough and your hands with a little more flour, then knead dough until smooth. Roll dough into a round shape about 3cm thick.

Step 6

Dip a 5cm cutter into some flour and use to cut out scones. Press leftover dough together. Repeat until all the dough is used.

Step 7

Brush the tops with beaten egg, then carefully place onto the hot baking tray.

Step 8

Bake for 10 mins until risen and golden on the top. A well cooked scone will make a hollow sound when tapped to top.

Step 9

Eat just warm or cold on the day of baking, generously topped with Dodo’s Delights jam and whipped cream.

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