Moseley Old Hall's plain scones

Puddings and cakes

  • Serves: 8
  • Preparation time: 30 minutes
  • Cooking time: 12 minutes
Heart-shaped plain scones made for a wedding at Moseley Old Hall © Michelle Fullard

Heart-shaped plain scones made for a wedding at Moseley Old Hall

Ingredients

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

Method

  • Preheat oven to 200 degrees celsius (fan assisted), 210 degrees if not.
  • Put the flour and the butter in a mixing bowl and rub with fingers to make the mixture into fine breadcrumbs.
  • Add the sugar and any supplementary ingredient such as sultana's or cherries if you like.
  • Add the beaten egg and then start to add the milk.
  • Mixing with a knife keep adding milk until you have a soft dough. You may not need all the milk so take your time.
  • Turn dough out on to a floured surface and briefly knead then roll out.
  • 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.
  • Put onto a greased baking sheet and brush tops with egg wash.
  • Put in oven for 10-12 minutes until risen and golden brown. Keep an eye on them!