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Does anyone have a recipe for sweet scones please?

Good Housekeeping Recipe:

This is the one I've always used . makes about 10.

8 oz self raising flour
1 teaspn baking powder
pinch salt
1.5 oz butter or margarine
1.5 oz sugar
2 oz sultanas or currants
1/4 pt milk (one quarter)

Sift flour, salt and baking powder into bowl
cut butter into small pieces and rub in (as for pastry) till mixtrue resembles breadcrumbs. (you can do this stage in a food processor)
Stir in sugar and fruit.
Add milk slowly, stirring with a palette knife until mixture just binds together
Collect the mixture in your hand and form into a ball
Roll out onto a floured board - about 1" thick.
Cut into rounds
Place on baking sheet
brush tops with milk
Bake at mark 8 (hot oven) till well risen and golden
turn out onto rack till cool

Replace milk with buttermilk if you can get it.

That's very similar to my recipe as well

Same here and then cook in coal range (wood burning)

This is the one I use & add other bits to for variety.



Flour 250 g
Sugar 50 g
Margarine 50 g
Baking powder 20 g
Milk 150 ml
Salt pinch
1. Sieve together the flour, baking powder and salt into a
2. Dissolve the sugar in the cold milk.
3. Rub the margarine into the flour to obtain a mix to a
find sandy mixture.
4. Make a bay in the dry mix, add the milk and sugar and
mix to a smooth texture.
5. Roll out 15 mm thick and cut into rounds with a 5 cm
plain cutter.
6. Place on the greased baking trays and allow to rest for
20 minutes.
7. Brush with egg wash and bake in an oven 220°C for 20
8. Remove from the oven and transfer to a pastry wire to

thanks a lot too, simerler to my nans scones, can't wait to try both out when I geyt home


very similar to my recipe only mine has an egg in

Thanks everyone for your recipes .Now for me to get on and make them

8oz sr flour
1/2tsp salt
2oz butter
1oz sugar
1/4 pint milk
egg to glaze
2oz sultanas if you like them (personally i have to have them!)

the mix should be very lose floured hands to handle then just squished down on the top no need to roll out if you have right consistancy as the dough should be easy to flatten.
Dont roll out too thin i do mine about 3-4cm thick
When putting on the backing tray my auntie told me to put them so they are touching each other, this helps them to rise higher rather than wider
(She used to make them everyday for years at her B&B in lynmouth) so guess she knows what she is doing

is she still in the area milkermel? I work in Lynmouth two or three days a week

yes after they sold their guest house they stayed local.  lynmouth was a second home for me for a while (as in stayed with them for an extended period) love the place just not during silly season

She isn't Sueis she by any chance?  married to Richard?

nope, not someone I know which guest house did they or do they have? her name is mary.

Lots of guest houses/B and B's around here its just that Sue sold hers about 18 months ago so just wondering if she was your aunt!

no my auntie retired quite a few years ago now, but she still makes the most wonderful cakes and puddings when i get to go up and visit.

Absolutly love lynmouth - i was up last september and watch the migration of all the house martins it was truely amazing

give me a shout next time you are up here and we can meet up if you like

ideal that would be nice

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