British Dietetic Association,
5th Floor, Charles House,
148/9 Great Charles Street Queensway,
Servings: Makes 10 scones
Milk and wheat (gluten) *
* Presence of allergens can vary by brand - always check product labels. If you serve food outside the home you must make allergen information available when asked.
This recipe can be made into sweet or savoury scones or used as a base to make further dishes. See our serving suggestions for recipe ideas. If you don’t have access to an oven they can be cooked in an electric frying pan or on the hob using a griddle pan or frying pan. They are also easy to make and inexpensive.
50g unsaturated fat spread
200g self-raising flour
50g dried fruit (optional)
25g sugar (optional)
125ml semi-skimmed milk (save a little to brush scones)
Vegetable oil (for greasing the baking tray)
Digital weighing scales
Rolling pin (optional)
4cm round cutter
Please download the pdf for this recipe so that the pictures can be followed. The recipe can also be used alongside the main recipe for Basic Scones.
You can keep the baked scones in an airtight container for up to 2 days or place in the freezer. When defrosted just warm for 5 minutes in an oven preheated to 180°C/160°C fan or gas mark 4 to freshen up.