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Hampshire food: Summer scones

Summer is here! Why not indulge yourself with a delicious Hampshire cream tea using our scone recipe. Try the savoury scone using a local cheese, split and butter and fill with our famous watercress. The sweet scone can be split and topped with local cream and Hampshire strawberries or raspberries.

Summer scones

Basic Recipe for Scones

(12 scones) (Triangles)

Oven: 450°F

Gas No. 8-9 220°C

Baking time: 10-12 minutes


227g (½ lb) Plain flour

3 level teaspoons Baking powder

½ level teaspoon Salt

57g (2 oz) Fat (butter or margarine)

57g (2 oz) Sugar (omit for cheese scones)

150 ml (¼ pint) Milk

1 Egg

General Method

  1. Sieve the flour with the other dry ingredients.
  2. Rub in the fat, aerating the flour at the same time.
  3. Make a deep ‘well’ in the flour, pour in almost all the liquid and mix to a soft, spongy dough with a palette knife.
  4. On a floured surface, knead the dough very lightly until it is just smooth. Divide the mixture into two and lightly knead each piece to a ball; flatten each to ¾” or 2cm thick and cut each round into six triangles.
  5. Brush the scones with milk for a glossy crust or dust with flour for a soft one.
  6. Heat the oven; heat the baking tray in the oven.
  7. Leave the scones to rest for 15 to 20 minutes before baking them.
  8. Remove the tray from the oven, grease lightly and put the scones evenly spaced on the baking tray.
  9. Bake the scones at the top of the hot oven until well-risen and brown.

Variations of basic recipe

Sweet - Fruit

  • Add 28g to 57g (1 to 2 oz), chopped dates, or currants or sultanas.

Savoury – Cheese

  • Add 57g (2oz) grated cheese and a level teaspoon of dry mustard powder to the mixture, brush the tops with milk. Use another 14g

(½ oz) of cheese to sprinkle over the tops.