Guest Blogs

Event Chef Recipe: Scones Three Ways

As we continue staying in our homes, we asked James to give us another one of his favourite recipes that would be easy for everyone to replicate

Scones Three Ways

“We all know scones are synonymous with Cornwall, so what better way to enjoy some cooking during lockdown than with a tasty traditional scone recipe. And for those of you who fancy something savoury, I’ve also included a delicious cheesy scone recipe and a roasted vegetable recipe…”

When James finished baking this batch of scones, we delivered them to all the NHS staff staying in our lodges to enjoy after their shifts and they went down very well!


– 350g self-raising flour
– ¼ tsp salt
– 3 tbsp caster sugar
– 175ml milk
– 1 tsp baking powder
– 85g of cubed butter
– 1 tsp vanilla extract
– Squeeze of lemon juice
– 1 beaten egg to glaze

Fruity Scones:

Add 200g sultanas and brush with milk not egg

Cheesy Scones:

Do not add sugar
75g Parmesan cheese
Sprinkling of mixed herbs

Veggie Scones:

Do not add sugar
Half a roasted red and half a roasted yellow pepper
Squeeze of lemon juice
Pinch of cumin


Heat oven to 220C/fan 200C/gas mark 7

  • Step 1

    Tip the self-raising flour into a large mixing bowl with the salt salt and baking powder and mix together
  • Step 2

    Add the cubes of butter, and use your fingers to work the butter into the flour mix until it starts to look like fine bread crumbs. If you’re making fruit scones, stir in your dried fruit and caster sugar. If you want to make cheesy scones, don’t add any sugar and instead add your Parmesan cheese and herbs to the mixture. Lastly, if you want to try vegetable scones, add in your cubed roasted peppers, lemon juice and cumin

  • Step 3

    Heat the milk until it is warm but NOT boiling and add the vanilla extract and a squeeze of lemon juice and put to one side

  • Step 4

    Put a baking sheet in the oven to be warming through. Now make a well in your mixture and add the milk and combine it quickly with a cutlery knife – it will seem wet at first but it will start to work into the mix and come together
  • Step 5

    Scatter some flour onto the work surface and tip the dough out. Sprinkle your hands and the dough with some flour and fold it over 2-3 times until it’s a little smoother. Pat into a ball about 4cm deep

  • Step 6

    Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four. If you’re making savoury scones, you can add a sprinkle of Parmesan cheese to the top of your dough before placing in the oven

  • Step 7

    Brush the tops with milk for fruity scones or a beaten egg for savoury scones, then carefully place onto the hot baking tray

  • Step 8

    Bake for 10 mins until they have risen and are golden on the top

“We served our fruity scones with a dollop of jam and clotted cream, while our savoury scones were accompanied by some homemade onion chutney and chilli jam.”

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