Moseley Old Hall's plain scones

The best scones in the world - or so our visitors tell us. Best served freshly baked with jam and clotted cream.

Cakes and bakes
Taking scones out of the oven
Try our recipe at home National Trust Images / William Shaw
  • Preparation time 30 minutes (prep. time)
  • Cooking time 12 minutes (cooking time)
  • Serves 8


  • 450g (16oz) of self-raising flour
  • 100g (4oz) of butter
  • 75g (3oz) sugar
  • 1/2 pint of milk
  • 1 egg (beaten)


  1. Preheat oven to 200C (fan assisted), 210C if not.
  2. Put the flour and the butter in a mixing bowl and rub with fingers to make the mixture into fine breadcrumbs.
  3. Add the sugar and any supplementary ingredient such as sultana's or cherries if you like.
  4. Add the beaten egg and then start to add the milk.
  5. Mixing with a knife keep adding milk until you have a soft dough. You may not need all the milk so take your time.
  6. Turn dough out on to a floured surface and briefly knead then roll out.
  7. Cut into scones using a pastry cutter. The number of scones depends on the size of the cutter. A 5cm (2 inch) cutter will make 8 lovely large scones. You could do smaller scones in a different shape. We do heart-shaped ones for weddings at Moseley Old Hall.
  8. Put onto a greased baking sheet and brush tops with egg wash.
  9. Put in oven for 10-12 minutes until risen and golden brown. Keep an eye on them.