• Donnington Grove


Preheat the oven to 200°C, gas mark 6. Sift the flour into a mixing bowl. Cut the butter into small squares and add it to the flour. Mix the butter into the flour until all the pieces are coated, then rub in, using your fingertips, until the mixture resembles fine breadcrumbs. Lift the mixture to incorporate air and keep it light.
Stir in the sugar. Pour in the milk and mix.When the mixture forms a rough ball, knead briefly taking care not to overwork it or your scones will not rise so well. Press or roll out to 1.5cm thickness and cut into rounds with a 6cm pastry cutter.

Transfer the scones to the baking sheet. Bake for 10 -12 mins, until they are risen and golden brown. Transfer to a cooling rack and leave to cool.

300g self-raising flour
75g butter, chilled
50g caster sugar
150ml milk

Cheese & Pumpkin Seed
Preheat the oven to 200˚C, fan 180˚C, gas 6. Lightly oil a baking sheet. Beat the egg in a measuring jug and add enough milk to make 150ml liquid in total.
Sift the flour, cayenne pepper and a pinch of salt into a food processor. Add the butter, whiz to fine crumbs, and then tip the mixture into a bowl.
Mix in the cheese, stir in the egg and milk until it forms a soft dough. Lightly knead until it is just smooth.Turn out onto a lightly floured surface.
Roll out evenly to 2.5cm. Using a 6cm diameter scone cutter, stamp out your scones. Place on the baking sheet.
Brush the top of the scones with a little milk and scatter a few pumpkin seeds over each. Place in the oven and bake for 20 minutes or until well risen and golden. Cool on a wire rack.

1 medium egg, beaten
100ml full-fat milk
250g self-raising flour, plus extra for dusting
1/4 tsp cayenne pepper
60g cold butter, diced
85g comté cheese, finely grated
1 tbsp pumpkin seeds

Cheese & Chive
Preheat oven to 220°C/200°C and grease a baking tray.
Place flour, sugar and salt in a large bowl. Add butter. Rub butter into flour until mixture resembles breadcrumbs.
Make a well in the centre. Add milk, chives, dried herbs and 3/4 of the cheese. Using a flat-bladed knife, stir until dough almost comes together. Turn out onto a lightly floured surface.
Knead gently until dough comes together. Press out to a 3cm-thick round. Dip a 6cm round cutter into flour. Cut out scones. Gently press leftover dough pieces together and repeat to make a total 12 scones.
Place scones, just touching, in prepared pan. Brush with extra milk. Sprinkle with remaining cheese. Bake for 15 to 20 minutes or until light golden and hollow when tapped on top.

3 1/2 cups self-raising flour
1 tbsp caster sugar
1 tsp salt
60g butter
1 1/2 cups milk
2 tbsp finely chopped fresh chives
1 tsp dried mixed herbs
2/3 cup grated cheese
Extra milk, for brushing

Chocolate Chip
Preheat oven to 200 degrees C (gas mark 6). Lightly grease a baking tray.
In a large bowl, whisk together the flour, sugar, baking powder and salt. With a large fork, cut in the butter until the mixture resembles coarse crumbs. Stir in the chocolate chips. Mix in the orange juice to form a dough.
Turn out the dough on a floured surface. Pat or roll into a 23cm circle about 1cm thick. Cut out 12 6cm round scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet.
Bake in preheated oven until golden brown, about 12 minutes. Transfer to wire racks to cool.

225g (8oz) plain flour
5 tablespoons caster sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, chilled and cubed
100g (3 3/4 oz)
chocolate chips
3 tablespoons orange juice, or as needed