Anne Harrison's Rich Scones

The scones of Anne Harrison, the Vice-Chair of the WI and Chair of Denman College are legendary! Here is Anne's recipe for creating the perfect scones, superb with jam and clotted cream.

Plus: Scones are best eaten the day that they are made.


  • 340g (12 oz) Plain Flour
  • 25g (1 oz) Sugar
  • 110g (4 oz) soft Margarine
  • 1 Egg
  • 1 slightly rounded teaspoon Bicarbonate of Soda
  • 55g (2 oz) Currants or Sultanas – for fruit scones
  • ¼ pint (150ml) Milk
  • 2 heaped teaspoons (use a large teaspoon) Cream of Tartar


  1. Turn on the oven to 200°C (or slightly above) or Gas mark 7.
  2. Put flour and margarine into a bowl, sieve in cream of tartar and bicarbonate of soda, and rub together until it resembles fine breadcrumbs.
  3. Stir in sugar and mix well (if making fruit scones add the fruit at this point).
  4. Make a hollow in the centre – add the egg and sufficient milk to bind all together. It should be soft and springy – not firm and solid.
  5. Turn onto a floured surface and roll out to approximately 3cm deep, it should not be too thin.
  6. Cut out the scones with a sized cutter of your choice – the best scones come from the first rolling so cut out very close together.
  7. Place on a greased tray, a non-stick tray or on a tray with a reusable silicone liner and place on a high shelf in the oven.
  8. Bake for approximately 10 minutes, until the tops are slightly golden and base lightly coloured – if brown more at one side than the other turn tray halfway through baking. Do not overcook – scones are still quite soft when done but firm up as they cool.
  9. When cool serve with clotted cream and homemade strawberry jam.

To learn how to make more delicious tasting food take a look at the courses offered by Denman College the home of the