I asked the maid in dulcet tone
To order me a buttered scone
The silly girl has been and gone
And ordered me a buttered scone

These bad boys are my own creation (not to suggest originality, of course) and I make them with a nod towards our British imperialist oppressors. Thanks for the scones, even if you do pronounce them wrong. This recipe makes 8-12. Better, I think, to make 8 thick ones, than 12 weeny ones. I did roll these ones out a little too thinly and they weren’t quite the towers of glory I was going for. Live and learn. These are soft, light and subtly delicious.


225g self-raising flour
Pinch of salt
150ml milk
55g of cold garlic and herb butter*, cut into cubes
25g of mature cheddar, grated
1 tablespoon finely grated parmesan

What to do:

*Firstly, if you need to, make your garlic butter. Get 55g of butter and soften it with a spoon, stirring through a crushed clove of garlic and green herbs of your choice. Mould into a little sausage shape and pop into the fridge to set. Alternatively, buy a stick of garlic and herb butter from the supermarket.

1. Preheat the oven to 220 and grease a baking tray. Rub the butter into the flour until you’ve got, as they say, the consistency of fine breadcrumbs.

2. Stir in the milk and the cheddar to form a soft dough. Add the milk a little at a time, as you may not need to use all of it. The dough should be soft but not sloppy.

3. Turn onto a floured surface, knead slightly, and roll out quite thickly to 2cm. Using a 5cm cutter, place the scones onto a greased baking tray. Brush the tops with milk to add a little glaze.

4. Pop in the oven for 12-15mins (12 was fine for me) and once removed, immediately scatter your parmesan on top of the hot scones. Remove to a wire rack to cool.

5. Eat slathered with butter, or topped with cheese, ham or any other savoury combo. Yum.