Richard Holden’s Quintessential British Scones

Richard Holden’s Quintessential British Scones

This summer we’ve teamed up with trained chef and BBQ master Richard Holden to produce a series of restaurant-worthy recipes to help curb our appetites while in lockdown. From British classics to Mediterranean favourites, Richard’s Lockdown Menu brings the flavours and quality of the foods we’re all missing to our own kitchens.

Buttery, dense and crumbly, baking the perfect scone is all about texture. To create the best base for huge dollops of rich cream and sweet jam, ensure your scone is cooked until it reaches between 95 and 99°C. Enjoy in the garden or park for a delicious lockdown afternoon tea.


Makes around 12 scones (depending on cutter size) 

450g self-raising flour
2 tsp baking powder
75g butter, room temperature
50g caster sugar
2 eggs
225ml milk
50g sultanas

1. Preheat oven to 220°C and place some greaseproof paper onto a baking tray.
2. Sieve the flour and baking powder into a large bowl. Add the butter and rub the butter into the flour until it’s all the same texture and there are no lumps of butter. Add the sugar and mix by lifting the mixture with your thumb and fingers.
3. Crack the eggs into a jug with the milk and lightly beat. Gradually add the egg/milk mixture to the dry ingredients until you have a soft dough.
4. Roll the dough out on a lightly floured surface until 1-2 inches thick.
5. Use a cutter to stamp out the dough by pushing the cutter straight down into the dough
6. Arrange the scones on the prepared baking trays and brush the tops with egg yolk to glaze. Bake for about 15 minutes before checking their core temperature with your Thermapen. When they are between 95 and 99°C they are perfectly baked and can be removed from the oven and placed on a wire rack to cool.
7. Split open and fill with plenty of clotted cream and strawberry jam. Make some tea and enjoy!

Read more from Richard’s Lockdown Menu:

Lemon Meringue Cupcakes

Beef Wellington

Mediterranean Lamb with Black Olive Tapenade

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