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Home Farm Café scones

Home Farm Café Scones

Tom Stewart, Head Chef at Home Farm Café, shares his scones recipe – bring on summer picnics!


  • 375g self-raising flour (plus more for dusting)
  • 90g butter, cubed
  • 50g caster sugar
  • 175ml milk
  • 1 egg, beaten (for brushing)


  1. Heat the oven to 180°C.
  2. Tip the self-raising flour into a large bowl. Add the butter, then rub it in with your fingers until the mixture resembles fine crumbs.
  3. Stir in the caster sugar.
  4. Make a well in the dry ingredients, then add the milk and combine quickly with a butter knife.
  5. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over two to three times until it’s a little smoother.
  6. Pat into a round, about 4cm deep.
  7. Take a 5cm cutter and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four.
  8. Brush the tops of the scones with a beaten egg, then carefully arrange them on a baking tray.
  9. Bake for ten minutes until risen and golden on the top.

To serve: Eat warm or cold on the day of baking, generously topped with jam and clotted cream.

Recipe by Tom Stewart

Head Chef

Home Farm Café


Tom Stewart. Head Chef, Home Farm Café

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