Scones | International Scone Week

When I hear the word scones, I think of them being very British. On our trip to Devon and Cornwall a few years ago, Dave and I sampled a few cream teas. We had them with clotted cream in Cornwall and compared them to ones with clotted cream in Devon. Both were extremely good and I would hate to take sides and say one was better than the other. I have never made scones myself, but when I was a child I would help my maid when she baked scones. Every December she would go home for the Christmas holidays, and in preparation for her travels she would bake containers full of scones. I have no idea what the recipe was, but I was allowed to cut out the shapes – a tedious job in some senses, but a lot of fun for an eight year old. So, when I decided to bake scones I turned to one of the British chef’s recipe’s books. I chose James Martin The Collection. His recipe can be found on Page 358. I was intrigued to read that scones are Scottish, there goes my theory! I baked mine at 220° Celsius for 12 minutes and I think I pushed the dough a little too flat before cutting the shapes, as they did not rise up perfectly. But, they were soft inside with a beautiful crust. They were still perfect the day after, which for us is a necessity as two people should not really scoff their way through too many in one day.

I served my scones with jam and thick cream, how do you serve yours?

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This is a simple scone recipe worth having to hand
Recipe Category: Baking
Makes enough for: 1 batch scones
All Rights Reserved: Adapted From James Martin The Collection Page 358


  • 225 g self-raising flour, plus extra for dusting
  • 30 g fructose
  • 1 pinch fine salt
  • 30 g butter, cubed
  • 150 mls milk

for the glaze

  • 1 egg
  • 5 mls milk


  • Preheat the oven to 220° Celsius
  • Place the flour, fructose and salt into a food processor
  • Blitz to mix and then add the butter
  • Blend to form breadcrumbs and then slowly add the milk while blending
  • When a dough forms turn out onto a generously dusted surface
  • Gently form into a ball and then flatten into a disc, 2cm high
  • Cut using a 5cm cutter and then place onto a lined baking tray

for the glaze

  • Place the egg and milk into a small mixing bowl and whisk to combine
  • Brush the top of the scone dough with the glaze
  • Place the scones into the oven and bake for 14 minutes
  • Place onto a wire rack to cool slightly

I am submitting this to Celia from Fig Jam And Lime Cordial for International Scone Week.

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43 thoughts on “Scones | International Scone Week

  1. funny you should say that about the scones being fine the following day. That has been one of my pet hates, that scones do not last and need to be eaten almost as soon as they cool down.
    meant to tell you we went to Gorgeous at Steenberg last thursday. We had the 5 canapes, hubby had the three 50ml bubbly option, and I had a glass of the vintage brut. Food and bubbly were great, bit pricey though. Venue is well decorated but it lacked something for me as the place to go. Maybe with time it will pick up 🙂

    1. Thanks for the feedback Ruth, it is always good to hear what someone thinks of a place! It is a bit ‘cold’ with all the marble and the grey 🙂

  2. Your scones do look so appetizing. I serve them with home made double ginger & rhubarb jam & some lactose -free butter! They look yummy! 🙂

  3. Your scones look beautiful. I used to love them with clotted cream but now, if I do eat one, it is plain. I really pursue the strategies I can to slim the recipes down.

  4. There is nothing better than a really good scone–my absolute favorite treat! I love them spread with really good blackberry jam or dunked in a little bit of honey. Ohhh, I really want a fresh scone now…

  5. I’ve been following all the scone recipes and they all sound good. Jam and thick cream sounds very decadent.

  6. Very diplomatic about Devon vs Cornwall. Can’t believe they are Scottish though – urban myth! Homemade strawberry jam and clotted cream on mine please (then there will be none left for the next day!).

    1. The best ones we had were in Devon, but I think it was the atmosphere of being on the moors on a cold day and a lovely lady serving us who looked like she ate all the left overs that made a difference 😉

  7. Love scones, and i make the egg less version and they most certainly do not taste the same the next day, however when they are out the oven and split in 2 with a drizzle of golden syrup is the way i like it

  8. I yet have to bake scone…yours look good…in spite of you mentioning that they did not rise up that much…
    Hope you are enjoying your week Tandy 🙂

  9. Scones: the most wonderful thing about them (and there are many) is the fact you can have guests arrive unexpectedly and produce beautiful baked scones in a matter of minutes. And the house is filled with such a beautiful aroma!

    1. Thanks Squishy! We can only get clotted cream here from one outlet – and it is too far from my house for regular visits 🙂

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