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Member recipe

A Twist On The Classic Scone

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(3 ratings)

Member recipe by


Serves 1 - 6

An amazing taste , These scones are really fun to make!

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  • 225g self-raising flour
  • pinch of salt
  • 50g butter, diced
  • 25g caster sugar
  • 120ml milk
  • 75g sultanas
  • 1 egg for egg wash
  • caster sugar for sugar wash.


    1. Preheat oven to 210c
    2. Place flour and salt in a large bowl. Cube the butter and work the flour using your fingertips, until resembles fine breadcrumbs.
    3. Add the sugar and sultanas and mix well.
    4. Make a well in the centre of the mixture and add all of the milk. Mix together roughly to form a dough using a table knife.
    5. Tip out this rough dough onto a lightly floured surface, using your hands bring together lightly into a more consistent dough. Instead of using a rolling pin and battering the life and lightness out of the dough, pat it down with your fists or the palm of your hands, into a rectangular shape about an inch thick.
    6. Make a small pile of flour on the work surface by the side of your dough and put your cutter into it wriggling it about a bit. Use a 2inch cutter.
    7. Cut out the scones using a downward press-DON'T TWIST. twisting the cutter will result in them not rising because twisting the cutter seals the sides. Flour the cutter between each cut on the little pile.
    8. Now prepare the baking tray(s) by greasing.
    9. Crack and egg into a shallow bowl and whisk to make an egg wash. Fill another shallow bowl with caster sugar.
    10. Take each scone and dip top down into the bowl of egg wash and then into the bowl of caster sugar, coating the top of each. Place onto the baking tray. Space well apart.

Comments, questions and tips

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18th Mar, 2012
the cooking time is 12 mins. with the 'twist' when you use the cutter to cut the dough just do straight down and straight up so that you don't twist the cutter as this will affect the dough from rising in the oven. hope it makes more sense.
14th Mar, 2012
Not sure what the "twist" is with these scones - they seem like classic scones to me. Very easy to throw together. I just brushed the egg wash on and sprinkled sugar on top - not point using every bowl and plate in the kitchen. Didnt know how long to put them in for so checked after 10 minutes and decided they looked ready after 15 minutes. Will use this recipe again
9th Feb, 2012
This is an old Scottish recipe taught me by my grandmother and one which is a hit with averyone who tastes them. 300gms self raising flour 50 gms butter 50 gms caster sugar 50 gms sultanas or mixed fruit or chopped ready to eat peaches (my grannie wouldn't have used the peaches or even the mixed fruit but hey change is the spice of life !!) milk to make a nice soft dough which you can still handle ( it shouldn't be sticky and you should handle it as little as possible ) Gently persuade it into a nice round about an inch thick. I use the distance between the end of my thumb and the first joint. use a 2" plain cutter and and every time you have to bring the together the "leftovers" to cut be very gentle with them or they will be tough. Set your oven ( sorry you should have done this before you started) to 220 c. Dust your baking tray with flour and place your scones about two or three inches apart. Dust your scones lightly with flour and pop in the oven for 10-12 mins.
26th Jan, 2012
No oven temperature or cooking times or am I blind?
15th Mar, 2017
See the first line
20th Oct, 2011
these was really nice the whole family loved them
15th Jun, 2011
I would prefer to brush on the egg wash with a pastry brush then sprinkle with the sugar - otherwise handling soft scone mixture would not be in their best interests!
13th Apr, 2011
did u change any ingredients or update the method?.did u make this for a special occasion?.
12th Mar, 2011
Try 100ml milk plus tablespoon of low fat yoghurt and no egg. It works perfectly well as well...bake for 12 min. at 205/210 C. Delicious!
23rd Jan, 2011
Sorry i forgot to add a picture and cant work out how to. :(
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