350g/12oz Odlums Self Raising Flour

Pinch of Salt

50g/2oz Caster Sugar

75g/3oz Butter/Margarine (room temperature)
300ml/½ pint Milk (approx)

To serve

Raspberry Jam

Whipped Cream


  1. Preheat oven to 200°C/400°F/Gas 6. Dust flat baking tray with flour.
  2. Sieve the flour, sugar and salt into a bowl. Rub in margarine or butter with tips of fingers lifting ingredients to introduce air as you do. Mixture should resemble breadcrumbs.
  3. Add sufficient milk to mix to a soft dough.
  4. Turn onto a floured board and gently knead to remove any cracks.
  5. Roll out lightly to 3 cms/1” in thickness. Cut into scones with a cutter 8cms/3” dipped in flour.
  6. Preheat baking sheet/tray while cutting the scones. 
  7. Bake on upper shelf position for 10/15 mins. approx . until risen and golden brown.
  8. Cool on a wire tray.
  9. Serve with whipped cream and jam if liked!!


Above quantities may be doubled if you wish!