Recipe archive: Hot Scones


 At their best, served freshly baked with a crisp salad.

First published in ‘More Yorkshire recipes’ Collected by Mrs Appleby. 1967

The original ‘More Yorkshire recipes’ from 1967


  1. 8oz self-raising flour
  2. ½ level teaspoon salt
  3. ½ level teaspoon dry mustard
  4. 2oz butter or margarine 2oz strong Cheddar or Parmesan cheese, finely grated
  5. 1 tablespoonful finely chopped onion
  6. 7 to 8 tablespoons cold milk to mix celery salt

Sift dry ingredients into a bowl. Rub in fat. Add half the cheese and the onion. Mix to a soft, but not sticky, dough with the milk. Turn out on to a floured board, knead quickly ,and lightly till smooth then press to a round about 1 inch thick. Cut across into 8 or 10 wedges. Transfer to a baking sheet, fitting scones back into round; brush tops with milk and sprinkle with remainder of cheese and celery salt. Bake towards top of a hot oven for 12 to 15 minutes. Serve freshly baked with butter and salad.


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