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10 Portions

Self-raising Flour 300g

Margarine 100g

Baking Powder 1 tsp

Sugar 20g

Cold milk

Sultanas 20g

Eggs 1

Demerara Sugar To sprinkle


50 Portions

Self-raising Flour 1.5kg

Margarine 500g

Baking Powder 1.5 tbsp

Sugar 100g

Cold milk

Sultanas 100g

Eggs 2

Demerara Sugar To sprinkle


100 Portions

Self-raising Flour 3kg

Margarine 1kg

Baking Powder 3 tbsp

Sugar 500g

Cold milk

Sultanas 500g

Eggs 4

Demerara Sugar To sprinkle


  1. Using a planetary mixer, sieve the flour with the baking powder and add the sugar and margarine
  2. Mix on a slow speed until the margarine is crumbed into the flour and sugar
  3. Whisk 2 of the eggs and add to the mixture
  4. Slowly pour in the cold milk until a soft dough is achieved (which just leaves the bowl clean) DO NOT OVER MIX
  5. Leave the dough to rest for 10 minutes
  6. Roll out to a thickness of 3 cm
  7. Cut out using a scone cutter
  8. Place on a greased baking tray
  9. Beat the remaining egg
  10. Brush the top of all of the scones
  11. Sprinkle with Demerara sugar
  12. Bake in the oven at 190˚C for 15 minutes or until well risen and browned on the top
Key Points
  • The dough for this recipe can be made the day before.

Wheat, Milk, Eggs, Sulphites