Here’s how to make fruit scones in the best possible way by Andrew Gravett, The Executive Pastry at The Langham London. The ...

She explained: “Scones are really easy to make and, if you don’t mind getting your hands a bit dirty, it’s possible to make a batch of scones and have them ready to serve in less than 30 ...

Grate the frozen butter. Alternately, you can cut it into small bits (the smaller the better) with a sharp knife. Stir together the flour, sugar, lemon zest, baking powder, and salt. Add the butter ...

Taste.com.au explains: “These 3-ingredient scones are made with prosecco, flour and cream. That’s it! They’re a fun twist on the classic scone and make a great addition to a high tea spread.

Repeat with almond paste (and jam, if using) 3 times. Cut dough in half, then in quarters, to make 8 scones. Brush scones with reserved cream. Sprinkle with sugar, if using. Transfer scones to a ...

Many people pop to the shops for scones as a cheeky treat - but they're actually a doddle to rustle up at home. While whipping up a batch may sound daunting, they're really quite straightforward ...

Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml/10fl ... Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug.

They are very simple to make and it's great fun stamping out the circles of dough. Scones are best eaten fresh, but freeze very well once cooked, so any extras can be stored in the freezer for ...

They are best served fresh and eaten the same day. The recipe below therefore is for just six scones – you need to eat them all in one sitting. I always make scones by hand and the secret of success ...