Print Recipe
0 from 0 votes


This is a simple scone recipe worth having to hand
Author: Adapted From James Martin The Collection Page 358


  • 225 g self-raising flour plus extra for dusting
  • 30 g fructose
  • Pinch of 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