10 scones
Prep time:
15 minutes
Cooking time:
20 minutes
Level of Difficulty:
Top/Bottom Heating



450 g flour
15 g baking powder
1 pinch salt
110 g butter
20 g sugar
250 ml milk


1 egg yolk
2 tbsp milk

Whether it’s summer or winter, there is nothing like a Devonshire tea to satisfy those afternoon cravings. Try these traditional scones with jam and cream to seriously impress your guests.


Sift the flour and baking powder into a bowl. Add the salt. Add small flakes of butter and rub together with the flour mixture until it resembles breadcrumbs.

Add the sugar and milk. Stir in with a spoon and then knead carefully.

Grease the baking tray and preheat the oven on Top/bottom heating, 210 °C.

On a lightly flour covered work surface, roll out the pastry to a thickness of approx. 2 cm. Cut out circles 6 cm in diameter and place on the baking tray.

Whisk the egg yolk and milk together and brush the top of the pastry with the mixture. Bake on for 15-25 minutes.


Authors Bio:

Helen has been a cooking specialist for 5 years. In this time she has shared her passion for baking along with her wonderful ability to explain the functionality of appliances with many customers who have attended her cooking demonstrations.

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