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Delicious slathered with Fen Farm Dairy raw cream or butter and a dollop of jam!


225g plain flour

1 level tspn bicarbonate of soda

2 level tspn cream of tartar

Pinch of salt

40g Fen Farm Dairy raw butter

30g caster sugar

150ml Fen Farm Dairy buttermilk


Heat oven to 220C/425F/Gas Mark 7.

Sift the flour, bicarb, cream of tartar and salt into a bowl. Add the butter in pieces and run in with the fingertips. Stir in the sugar.

Make a well in the centre of the mix and pour into the buttermilk. Mix with a table knife until the dough is soft but not sticky. Turn onto a lightly floured board and knead briefly, just two or three times, to smooth the underside.

Turn the dough over and pat to a thickness of 2cm. Using a 7cm diameter cutter, cut into rounds. Press together the trimmings and keep cutting until you're out of dough.

Line a baking sheet with parchment paper, place the scones on top, evenly spaced, and put immediately in the pre-heated oven. Bake for 12 minutes until well-risen and light brown. Transfer to a wire rack and cool for 15 minutes before splitting and buttering

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