Plain Scones for the Remoska

  • Type : Dessert

Made in our Remoska


  • 225g (8oz) self-raising flour 
  • 1/2 tsp salt 
  • 50g (2oz) butter 
  • 25g (1oz) caster sugar 
  • 150ml (¼pt) milk 
  • extra milk or a beaten egg for brushing


  1. Sift flour and salt into a bowl and rub in the butter until the mixture resembles breadcrumbs. Add milk all at once and mix into a soft, but not sticky dough with a knife.
  2. Turn on to a lightly floured work surface. Knead quickly until smooth. Roll out to about 1cm (½") thick then cut into rounds with a 6.5cm (2 ½") biscuit cutter. Brush the tops with milk and carefully arrange them in the Remoska. Bake for approx. 15 minutes or until golden and cooked. Cool on a wire rack.
  3. For sultana scones add 50g (2oz) sultanas to mixture before adding milk. For cheese scones omit the sugar and add 50g (2oz) grated cheddar and 1 teaspoon dry mustard (if desired) to mixture before adding the milk.