Recipe Serves: 8-12


  • 240g self-raising flour
  • 50g unsalted butter, cubed
  • 25g caster sugar
  • 1 tsp baking powder
  • 150ml full cream milk
  • pinch of salt
  • 1 large egg, beaten

To serve:

  • Mrs Bridges Strawberry Preserve with Champagne
  • Clotted cream
  • Fresh strawberries to garnish
  • A glass of bubbly for a real treat!

Follow The Recipe

In a mixing bowl, rub the flour, butter and salt together.

Stir the sugar in and then gradually add the milk to create a soft dough. If you need, add a little more milk.

Turn out onto a floured surface and work together with your hands gently. Work to a round of roughly 2cm thickness.

Cut out rounds with a cutter, and transfer to a baking sheet. Bring together remaining dough and repeat the process until it’s all used up.

Brush the tops of the scones with the egg wash, before transferring to a pre-heated oven at 220c (200c fan) for 12 to 15 minutes until the tops are golden.

Remove from the oven and transfer to a wire rack to cool before splitting and serving with preserve and clotted cream