Vlog 206: Scone in 60 Seconds

While my boat was broken down recently (see vlog 205), I had the great pleasure of Pixel, Maggie and Ryan aka Narrowboat Chef being my neighbours. They very kindly agreed to instruct me in the mystical ways of baking scones and this is the result.

For some proper cooking, see their channel at: https://www.youtube.com/NarrowboatChef

225g self-raising flour
40g soft butter
1.5 tablespoons of caster sugar
110ml milk
A pinch of salt

Pre-heat oven to Gas Mark 7 (220C)
Jiggle the flour through a sieve into a bowl.
Add the butter.
Mix the butter into the flour with your fingers until you don’t have any knobs of butter left in the flour, it’s all mixed in.
Add the sugar (sift if necessary) and salt
Mix with a fork
Add the milk
Mix with the fork until you have a big gungey mess of dough
Sprinkle some flour on the worktop
Pull the dough out onto the flour
Gently stretch the dough out and then back onto itself about five times.
Scatter flour on a baking tray
Cut the dough into scone-shaped chunks and put them on the tray
Paint a very tiny amount of milk on the top of each scone
Pop em in the oven for fifteen minutes
Get them out and leave them to cool
Cut and add your toppings such as butter, clotted cream and jam.
Eat with a cup of tea.

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  1. If you’re going get into baking a bit more, I would suggest getting an oven thermometer so you can tell if the oven is at the right temperature. I’m not recommending this particular one, but something like this:
    It’s worth getting one with big numbers in Celcius (a lot of them are Fahrenheit because the Americans still measure temperatures in degrees F).

  2. What happened to the sultanas??

  3. This has become a regular treat in our house.
    We opt for the homemade strawberry jam.

    We look forward to the day we can gather and share them with family.


  4. Great vlog David. We love making scones. Glad they turned out so well. Just an idea for a rolling pin……empty wine bottle works really well, obviously wash the labels off first!

  5. Just a quick comment re. How does one know when the oven is warmed to the desired temp.
    Just turn the temp knob after a short while , you will hear / feel a click at the temp point of the oven. Hence in the case in hand once the click is around GM 7 you are in the ball park…
    Thx as ever for the entertainment.

  6. And for your GLUTEN-FREE, VEGAN viewers, I made substitutes and the scones turned out lovely. Not quite as raised and I think I would add a pinch more sugar next time but very tasty.

    225g self-raising flour = All purpose GF flour (I used Bobś Redmill) 1 ¾ cups for US conversion
    40g soft butter = Vegan butter substitute (I used Earth balance organic whipped) 8 teaspoons US concersion
    ADDED : ¾ teaspoons baking powder (to help with rising)
    ADDED: One teaspoon potato starch (to act as binder)
    1.5 tablespoons of caster sugar (I would add 2 tablespoons next time-the gf flour may not be as sweet as regular flour)
    110ml milk = ½ cup alt milk (I used soy milk)
    A pinch of salt

    I followed the recipe cooking directions and had scones within 30 minutes of pulling the ingredients out of my cupboard. Thank you for a great winterś day idea.

    • Aha! I’m so pleased they worked out for you (I think you left a comment on Narrowboat Chef’s channel about this, was that you?)

      • That wasn’t me, but I’m pleased to see there are other GF Vegans around :D I will have to go and check that comment out over at the other Vlog.

      • Clearly a Good Time was had by All. Fun little video David and the Scones (pronounced with a long O here in America) looked scrumptious. Move over Martha Stewart . . . you’ve just been put out of a job.

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