I’ve always been a fan of the National Trust cafés. They have a special homely feel about them and they always have the most moreish of cakes. I’ve always been a particular fan of their scones, so when I stumbled across the recipe for them in a recent copy of Good Housekeeping, I had to give them a try.


  • 450g self-raising flour
  • 115g soft margarine (I used Flora Buttery)
  • 85g aster sugar
  • 85g sultanas
  • 1 egg
  • 200ml milk

Makes 10 scones


  1. Preheat the oven to 200°C / 180°C fan / Gas mark 6
  2. In a large bowl, rub the margarine into the flour until the mixture resembles breadcrumbs
  3. Stir in the sugar and sultanas
  4. Beat the egg and add to the mixture
  5. Gradually stir in 150ml of the milk and knead to make a soft dough
  6. Turn the dough onto a floured surface then roll out to a thickness of roughly 1.5cm
  7. Use a 7cm fluted biscuit cutter to cut the dough into 10 rounds and transfer to a lightly oiled baking tray
  8. Brush the tops of the scones with a little of the remaining milk
  9. Bake the scones in the oven for 10-15 minutes until risen and golden brown
  10. Serve with jam and clotted cream!



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