Lakeland, the home of creative kitchenware

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Mini Scones

Deliciously decadent, they're sure to make Mum's day

What you need (makes 12)

  • 100g self-raising flour
  • 25g caster sugar
  • Pinch of salt
  • 25g unsalted butter, cubed
  • 3 tbsp milk, plus extra to brush
  • Raspberry jam
  • Clotted cream
  • Icing sugar, to dust

What you do

  • Preheat the oven to 220°C/425°F. Grease and flour a baking sheet.
  • Sift the flour, sugar and salt into a bowl then rub in the butter until the mixture resembles breadcrumbs. Mix in the milk to form a soft dough.
  • Turn out onto a floured board and knead gently before patting out into a round about 1.5cm thick. Cut into rounds using a 2.5cm pastry cutter and place on the prepared baking sheet.
  • Brush with milk and bake for 8 to 10 minutes until well-risen and golden brown.
  • Once cool, spread generously with jam and cream then dust with icing sugar.