WI scones

Whip up a tea time treat with our tried-and-tested recipe.

Serves: 12


  • 125g block margarine
  • 450g self-raising flour
  • 100g caster sugar
  • 200ml milk
  • 1 medium egg
  • Equipment

  • Baking tray
  • Baking parchment
  • Scone cutters
  • 1 pastry brush


  1. Preheat the oven to 200◦C/ gas mark 6 and line a baking tray with baking parchment.
  2. Crumb together the margarine and the flour in a bowl/food processor or free standing mixer using the paddle attachment.
  3. Once the crumbs are fine, mix in the fruit (if using) and the sugar.
  4. Gradually add the milk and mix the dough together until it is just combined.
  5. Roll out the scone dough onto a floured work surface, to the height of the cutter you will be using and stamp out the scones, applying even pressure.
  6. Place the scones onto the prepared baking tray and brush the tops with beaten egg.
  7. Bake for 15 to 20 minutes until golden brown and sound hollow when tapped from underneath.

Recipe by Kelly Mauger, Cookery Tutor at the WI Cookery School, Denman College.