• Prep Time
    20 mins
  • Cook Time
    10-15 mins
  • Difficulty
  • Serves
  • Author
    Jo's Cuisine

Pudding, Snacks, Birthdays, Buffet, Cakes & Baking, Seasonal

St. Dalfour Scones

Quintessentially British, scones slathered in jam and clotted cream are the perfect summer treat. Give yours a French twist with St. Dalfour spread; no added cane sugar, artificial preservatives or colourings make it the perfect choice.


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350g self-raising flour

¼ tsp salt

½ tsp baking powder

85g chilled butter, cut into small cubes

25g caster sugar

175ml full-fat milk, warmed

A squeeze of lemon juice

1 tsp vanilla extract

Flour for cutting/dusting

1 egg, lightly beaten

St. Dalfour Strawberry preserve & clotted cream to serve


Seven Top Tips for Perfect Scones

Your ingredients need to be cold – you could even cool your bowl and utensils in the fridge

Use cold butter, and cold hands

Do not overwork the dough

Minimise handling of the dough

Press down firmly and do not twist when cutting out the scone rounds

Flour your cutter between each cut (this will help stop them going lopsided when cooking)

Use a hot oven (200ºC fan), to help the butter explode into the flour so the scones rise quickly

Try St. Dalfour Blackcurrant or Raspberry preserves as tasty alternative toppings


Pre heat the oven to 200ºC fan and place baking tray in the oven to warm

Mix together the flour, baking powder & salt in a large bowl

Rub in the chilled butter, lifting as you go, until the mixture resembles breadcrumbs, then stir in the sugar

Make a well in the centre of the mixture and pour in the warm milk, vanilla extract and lemon juice.

Bring the mixture together with a knife

Finish bringing together with your hands but be sure not to overwork the dough

Place dough on floured surface and pat into a round of about 2.5cm deep

Using a 5cm cutter, dust it with flour then press down firmly and cut as many rounds as you can

Bring the remaining dough together and cut more rounds.

Brush the scones with a little beaten egg and place on the hot baking tray

Bake until risen and golden brown – approx. 10 mins