Traditional Scones - by Ian Huckin
Banburyshire Family History

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8oz Self Raising Flour
2oz Butter
2oz Sugar
2 oz Sultanas or Raisins
2 Tsp Baking powder
1 Egg beaten
Little milk to bind

Rub butter into flour and sugar until fine breadcrumb texture. Add Fruit and baking powder. Mix in most of the egg (Leave a little for glazing) and add enough milk to bind to pastry texture. Roll out to ½ inch thick, and cut into rounds or squares. Glaze with a milk and egg mixture, Bake until golden brown. Serve warm with jam and cream.

Freeze them when cold, on the same day as making. Defrost and warm in oven for 5 minutes. Will keep for several weeks in freezer and still taste like fresh-baked.

For a savoury alternative, omit the sugar and fruit, and add 3oz Strong Cheddar Cheese, 1oz of lightly cooked chopped onions, and some herbs, at the breadcrumb stage.


If you have some dried herbs and wish to use them in scones, bread or sauces, put them into a cup and add a little (very little!) boiling water to make them damp. Leave to soak for an hour until cold, and they will not taste gritty. In stews, casseroles etc. you don't need to bother as they will soak into the gravy.

Contributed by Ian Huckin