Moseley Old Hall's 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
Fruit scones
  • Preparation time 30 minutes (prep. time)
  • Cooking time 12 minutes (cooking time)
  • Serves 8


  • 450gself-raising flour
  • 100g butter
  • 75g sugar
  • 285mlmilk
  • 1 egg, beaten


  1. Preheat oven to 200C Fan, 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 sultanas or cherries if you like.
  4. Add the beaten egg mixing/cutting with a butter/palette knife and then start to add the milk.
  5. Mixing with the 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 push together into one lump then pat out gently until it is a uniform 1.5 inch thick. Don't use a rolling pin to roll it out as this will squash it too much and create heavy scones.
  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 even do smaller scones in a different shape. Heart-shaped scones, anyone?
  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.