Homemade Scone with butter and raspberry jam

Traditional Scones

If you are looking for something to do while you are quarantined at home during this COVID pandemic, you can try this super easy recipe for Scones. Like many AUC students, I spent a bit of my basic science experience in England so I thought this WOULD be quite fitting. Enjoy!


  • 8 heaped Tbsp self-raising flour
  • 3/4 cup milk
  • 4 Tbsp butter 
  • Pinch of salt


Preheat your oven to 400° F. 

Add 8 heaped Tbsp to a big mixing bowl. Chop the butter into little chunks and add to your flour. Using just your fingertips, break up the butter, lifting the flour as you go. Keep going until you end up with a bowl of breadcrumbs. 

Make a well in the middle and pour in your milk. Use a spoon to bring it all together into a sticky dough. If it’s too dry add a splash more milk. Too wet add a bit more flour.

Dust a clean surface with flour. Roll your dough in it. Gently squish it to about 1.5 inches thick, taking care not to knock the air out of it or work the dough too much. Cut out your scones using a scone cutter, cookie cutter or glass. Mashup the leftovers and do it again until you run out of dough. 

Place onto a baking tray lined with parchment paper. Bake for 10-15 minutes depending on your oven. Cool on a wire rack.

To serve: cut the scones in half horizontally and slather in whatever you like – raspberry jam, butter, clotted cream, etc. 

Scone, cut in half, with butter and raspberry jam
Photo Credit: Rebecca Sgroi

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