Made with Matthews Organic Self-Raising Flour, this easy scone recipe is a great bake for anyone. The perfect accompaniment to a British Cream Tea and the first dozen can be cooling in less than 40 minutes! Simple to scale when you need more scones, this recipe is a great choice for bake sales and other charity events.

Baker: Sophie Carey
Makes: 9-12 scones (depending on the size of the cutter)
Prep time: 25 minutes
Bake time: 12-15 minutes
Flours used: Organic Self Raising or conventional Self Raising


  1. Scones are best made by hand so start by adding all of the dry ingredients to a large mixing bowl and stirring to combine
  2. Rub the diced butter into the flour mixture using your fingertips until there are no large lumps and it resembles breadcrumbs
  3. Add the cold milk and use a table knife to ‘cut’ the milk into the other ingredients to combine them without overworking
  4. As soon as the dough begins to come together, tip the mixture out onto a clean counter top and gently knead until the dough comes together completely (it should be very soft but not sticky!)
  5. Roll out gently using a rolling pin to about 1/8th of an inch thick, then cut rounds using a biscuit cutter - you can do fluted edges or straight
  6. Place the scones upside down on a lined baking tray (doing this ensures that they rise straight upwards in the oven instead of rising on a slant!) and gently brush the tops with beaten egg
  7. Bake at 180 degrees Celsius for 12-15 minutes or until they are a pale golden brown and well risen
  8. Cool on a wire rack before enjoying with jam and cream - the cream obviously has to go on first!

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Sophie's Easy Organic Self Raising Scones

25 mins to prep, 12 to 15 mins baking, cool and enjoy!