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Scones, best baked with grandma

Posted by & filed under recipes.

We love providing a warm welcome at Tregongeeves and a cream tea with fresh home-made scones, Boddingtons Jam and Trewithen cream is the way we like to do it.

Scones are beloved of the West Country and they originally became part of farming tradition because they don’t take a huge amount of time (or ingredients) to assemble and bake. And they can absorb the very best that a farm has to offer – butter, home-made jam and cream (clotted of course!) for a substantial treat, at any time of the day.

It’s fair to say that every family has its own special recipe – probably scribbled inside an ancient recipe book, or snipped from the side of a dusty bag of Homepride flour. We’ve always used eggs to bind the flour and butter together, but buttermilk is often used and a splash of full cream milk works OK as well.

Scones are a great introduction to baking with small hands too. The crumbling of butter and flour is easily done by smallest family members – and no matter how misshapen, or if they don’t rise as much as you’d like it really doesn’t matter.

Fresh from the oven there is nothing better. We’d love to see your pictures if you have a go at baking these yourselves.

Tregongeeves Scones

Makes 8 or so large scones


250g/9oz self-raising flour
1 slightly heaped tsp baking powder
40g/1½oz softened butter
25g/1oz sugar
1 large free-range egg
100ml/3½fl oz milk



  1. Preheat your oven to 220C/425F/Gas 7 (200C Fan).
  2. Put flour and baking powder in a large bowl. Add butter and rub it in with your fingertips until the mixture looks like clumps of fine breadcrumbs. Stir in sugar.
  3. Beat the egg in a measuring jug. Make up to 100ml/3½fl oz with the milk, then set aside a tablespoon for glazing the scones later.
  4. Gradually add egg and milk mix to the dry ingredients, stirring it in until you have a soft slightly sticky dough
  5. Sprinkle a little flour onto a clean worktop. Turn the mixture out of the bowl and pat out until it is about 2cm/¾in thick. Use a 4cm/1½in fluted cutter to stamp out the scones. Gently gather the trimmings together and pat out again to cut more scones
  6. Arrange the scones on the greased baking trays and brush tops with the remaining milk.
  7. Bake for about 10 minutes, until well risen and golden-brown. Transfer to a wire rack and leave to cool.
  8. To serve, cut each scone in half and top with strawberry jam with butter or clotted cream.

TOP TIP: Make sure you don’t twist the cutter as you stamp it or the scones could turn out lopsided!


We have limited availability for Summer 2017 – book here

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