Not only is this an excellent basic recipe you can use time and time again, but it also lends itself to lots of easy variations, all of which give you splendid scones. Each one has a slight twist on the original. Or feel free to bake “off piste” and make up your own variations.

Makes: 12 medium scones (If using a 6cm cutter)

Time: Around 50 minutes

Level: Easy

Scone mix ingredients

450g/1lb self-raising flour
1 tsp baking powder
100g/3.5oz butter or margarine (First variation – try replacing 30g/1oz – 45g/1.5oz with cream cheese)
¼ tsp chilli powder (for the spicy cheddar version)
50g/1.75oz finely chopped onion
150g/5.5oz strong hard cheese, grated (including Stilton*, but crumble it rather than grate it.)
Around 225ml/8fl oz liquid (mainly milk or buttermilk, but again, if you’re feeling experimental, replace about 25% of the milk with Crème Fraiche or Greek yoghurt or even cream for a bit of richness.)

* As shown here

Topping choices

An egg or milk wash
A few chilli flakes (for the spicy version)
Some crumbled Stilton (for the blue cheese version)
Any other cheese you fancy using, grated on top + black pepper (also optional)
A mixture of finely cut onion and grated cheese

Method

1. Wet one or two baking trays with a little water and place pre-cut baking parchment on them. (No need to grease the tins, this works well and leaves no greasy washing up.) Preheat the oven to 200°C / Fan 180°C / 400°F / Gas 6.

2. Sift flour and baking powder into a large bowl. Rub in the butter or margarine and/or cream cheese (if using) until mixture resembles fine bread crumbs.

3. Stir in the onion and cheese (+ chilli powder if making the spicy version).

4. Carefully add enough milk/buttermilk/crème fraiche/yoghurt etc. in small amounts to mix to a stiff dough. It shouldn’t be a very wet dough. Bring it together by hand then turn out onto a lightly floured surface and knead briefly just to give it some shape.

5. Roll or pat out the dough to about a 4cm thickness (probably the depth of your cutter). Cut out circles with a 6cm cutter. (Take care not to twist the cutter as this will affect how well the scones rise in the oven.)

6. Place on the baking trays. Brush the tops with a little milk or beaten egg and sprinkle on the chosen topping. (Don’t let any liquid dribble down the sides as this also inhibits the rise.)

7. Bake for 18 – 21 minutes in the centre of the oven until golden on the top (if visible) and bottom – or tap underneath. Hollow sound = done.

I hope you enjoy baking and eating these scones. For more scone recipes click here. If you’d like to make a comment or ask a question please do, via the contact page.

Here are a few of my favourite scones that I think you’ll also enjoy:

Blueberry and White Chocolate Buttermilk