Here’s a basic recipe to guide you: Prepare the Scone Dough: In a mixing bowl, whisk together flour, baking powder, salt, and ...

Fans of a traditional scone will love Bread Ahead’s classic mixture, while Cutter & Squidge have created a savoury twist on the original with smoked cheese, parmesan and black pepper.

Cut into as many rounds as possible with a fluted 5cm/2in cutter and place them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or any egg and milk left in the ...

Cut to shape with a knife or scone cutter. Place the scones on a lined baking sheet and brush the tops with milk. Bake for 20 minutes until risen and golden brown To check they are done ...

Cut into as many rounds as possible with a fluted 5cm/2in cutter and place them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or any egg and milk left in the ...

Use a 6cm/2½in plain round cutter to stamp out rounds of dough and place on the baking sheet. Gather the off-cuts into a ball, gently roll and stamp out more scones. Brush the tops with milk ...