cream tea

Scone Recipe: National Cream Tea Day!

Friday the 30th June marks National Cream Tea Day and at Skiology HQ we are certainly more than happy to get involved! If you’re prepared to roll up your sleeves and get covered in flour this afternoon then here is a great recipe for the perfect scone.

A great recipe to get the kids involved in too… at your own peril!

Bon Appétit!


  • 500g plain flour
  • 1 tsp baking powder
  • 100g white sugar
  • 1/4 tsp salt
  • 250ml milk
  • 100g butter (diced up)


Step 1: Preheat the oven to 200 degrees or Gas Mark 6. Sieve all the dry ingredients into a bowl.

Step 2: Using your fingertips, rub the butter into the flour until it resembles breadcrumbs.

Step 3: Now add the milk and mix (I do this with a knife in a figure of 8 pattern). Slowly it will start to come together. Once so, turn out on to a floured work top and knead it until it just comes together, is all combined and smooth.

Step 4: Roll the scone dough out to between 2cm – 3 cm thick. Using a cookie cutter, cut out the dough. I use a 6cm cutter for this which will yield around 12-14 scones depending on how thick you make them!

Step 5: Line a baking tray with baking paper and pop the scones on. Top tip: Turn the scones upside down so the straighter edge is on top- gives a better-finished look!

Step 6: Finish with a brushing of egg wash on each scone.

Step 7: Bake for approximately 12-14 minutes. Do not over-bake them or they will be dry.

Step 8: Best served warm with, of course, clotted cream and fruity strawberry jam! ….. jam first- of course 🙂


*Recipe originally taken from: