• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 250g self-raising flour, sifted
  • 2 tbsp castor sugar
  • 1/2 tsp salt
  • 5g cinnamon powder, sifted
  • 50g cold butter, cubed
  • 150ml cold milk
  • 50g blackcurrants
  • 1-2 tbsp extra milk to Glaze


  1. Line a baking tray with greased baking paper. Preheat oven to 220°C.
  2. Using a food processor, gently mix together the flour, cinnamon powder, salt, blackcurrants and butter. Pour in the milk through the tube or funnel and continue mixing for 3-5 minutes or until the mixture forms a thick and gooey dough.
  3. Bring the mixture together on a lightly floured surface. Roll out gently or pat down with your hand until the dough is 5cm thick.
  4. Stamp out the pastry dough with a 5cm fluted or plain scone cutter. (Dip the cutter in flour each time to make the process easier.)
  5. Arrange the cut out dough on prepared tray. Brush tops with milk and bake for 15 minutes until crisp and golden brown.
  6. Remove scones from the oven and serve them warm or split the scones in half and serve with butter, jam or maple syrup.

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