How to bake...
the Jarrold Scone

 

The recipe

300g self raising
Large pinch of salt
65g butter (room temperature)
35g sugar
2 medium sized eggs
135 ml milk
100g sultanas

 

Method

  1. Add all ingredients into food mixer, on slow speed (being cautious not to over mix).
  2. Take out of bowl onto floured table/bench, with a rolling pin, roll to approximately 1 1/4 inch thick.
  3. Cut out, place on a lined baking tray and egg wash (with a separate egg and milk mix).
  4. Place in pre heated oven 220 degrees or gas mark 7 for 12 to 15 minutes.
  5. They should be golden brown. Cool on wire rack for 15-20 minutes.
  6. Then enjoy!

 

Or make our famous Cheese Scone!

Follow the above but:

  • Replace sultanas with 120g of mature cheddar cheese, 35g dried Parmesan.
  • Replace sugar with paprika, cayenne pepper, mustard powder (amount is to the individual required pallet).
  • Sprinkle a little cheese on top before placing in oven.
Jarrold Scones
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