Fortnum & Mason afternoon tea recipes: Classic scones

Fresh baked from the oven, classic scones are one of the great scents on earth. You can add a vanilla pod, split and scraped into the sugar before mixing, to add a lovely lift. As to which comes first, jam or clotted cream, that’s your call.

David Loftus


TEA MATCH A honey and lavender blend is lovely with classic scones. Try Fortnum & Mason’s Victoria Grey.

500g plain flour, plus extra for dusting
1 1⁄2 tbsp baking powder
1⁄2 tsp fine salt
125g cold unsalted butter, cubed
100g caster sugar
180ml whole milk
75g sultanas, for fruit scones (optional)
1 egg yolk, beaten, to glaze
Jam and clotted cream, to serve

  1. Sift the flour and baking powder into a mixing bowl. Add the salt and butter and rub the mixture between your fingertips until it resembles a crumble topping or large, irregular breadcrumbs. Stir in the sugar and mix to combine. Make a well in the centre of the flour mixture and pour in the milk, adding the sultanas if using. Quickly combine with a cutlery knife until the mixture is consistent throughout.
  2. Preheat the oven to 200C/180C fan/gas 6. Scatter some flour on a work surface and tip the dough out of the bowl on to the surface. Flour a rolling pin and roll out the dough until it’s about 3cm thick. Dip a 6cm round cutter in some more flour and cut 16 rounds from the dough.
  3. Transfer the rounds to a baking sheet lined with baking parchment. Brush each round with beaten egg yolk. Place the baking sheet in the oven and bake for 12 minutes, until the scones are puffed up and golden all over. Transfer them to a wire rack and allow to cool for at least 5 minutes, then slice in half and serve with jam and clotted cream.

Now buy the book

Time for TeaOur recipes are from Fortnum & Mason: Time for Tea by Tom Parker Bowles (Fourth Estate, £20). To order a copy for £17.60 until 2 May call 020 3308 9193 or go to Free p&p on orders over £20. All the teas listed here can be bought at


Recipes: Roger Pizey, Executive pastry chef at Fortnum & Mason. Photographs: David Loftus.