Chelsea Trusted 135 Years SPOT

Plain Scones

By Chelsea Sugar
Plain Scones
6 servings
  • 9 reviews

  • Difficulty Easy
  • Prep time 5 mins
  • Cooking time 10 mins
  • Serves

    2 cups (250g) plain flour
    1 tsp cream of tartar
    ½ tsp baking soda
    1 pinch of salt
    ¼ cup (50g) margarine or butter
    ⅛ cup (30g) Chelsea White Sugar
    ½ cup of milk (room temp)
    2 Tbsp milk extra


    Preheat oven to 220°C. Line a baking sheet with baking paper if needed.
    Sift flour, cream of tartar, baking soda & salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs.
    Stir in the sugar & enough milk to mix to a soft dough
    Turn out onto a floured surface, knead lightly & roll out to a 1 1/2cm thickness.
    Cut into squares or rounds & place on the baking sheet or tray.
    Brush with the 2 tablespoons of milk to glaze.
    Bake at 220°C for 10mins & then cool on a wire rack .
    Serve cut in half, spread with butter & jam and whipped cream for a classic afternoon tea.
    Variation: add 70g of chopped dates to the mixture before kneading for date scones.

If you like this recipe you may love these


Average Rating
(9 reviews)

Scones turned out great, I have used half teaspoon of cream of tartar instead of one, the cream of tartar wouldn't taste too strong otherwise :) I have added cinnamon and raisins to make them even yummier

Thought I would try this recipe and I'm a little disappointed. Baking powder works much better for me.

Easy to make and happy to use cream of tartar rather than baking powder :-)

These did not work well for me at all unfortunately, not sure where I went wrong.

image description

Finally I can make scones.
Never fail recipe

The only problem have with this recipe is that I only got 8 out of my batch, did anyone else have the same problem?

Won't make these again. Cream of tartar does not leave the scone light and fluffy like baking power.

Just can't beat a real scone with a bit of jam and a nice cuppa! :)

image description

good all purpose scone recipe

Load More

Products used in this recipe

Sign in