(Makes about 15 scones)


  • 450g self-raising flour, plus extra for dusting
  • 115g margarine
  • 50g caster sugar (for a sweet scone dough)
  • 175-225ml milk, plus extra for brushing


Preheat the oven to 220°C/425°F/gas mark 7.

Sift the flour into a mixing bowl and rub in the margarine until the mixture resembles fine breadcrumbs. Stir in the sugar if making a sweet dough.

Make a well in the centre and stir in enough milk to give a fairly soft dough.

Turn on to a floured surface and knead lightly to remove any cracks. Roll out to about 2cm (¾ inch) thick and use a cutter to cut out 5cm (2 inch) rounds. Knead the remaining dough and re-roll and cut. Place the scones on a greased baking tray and glaze with a little milk.

Bake until well-risen and golden brown, about 10-15 minutes. Transfer to a wire rack to cool.

Recipe from Country Show Cook-Off which starts on BBC Two on Monday, April 1, 2013,  and The Women's Institute Vintage Teatime,published by Simon & Schuster, priced £9.99.