About this recipe:Don't be put off by the mayonnaise - it gives the scones a lighter texture. These are so easy to make and a great beginner recipe. I put them into paper muffin cups as it's easier than rolling out and cutting them.
250g (9 oz) self-raising flour
2 tablespoons caster sugar
225ml (8 fl oz) semi skimmed milk
75g (3 oz) mayonnaise
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Method Prep:10min › Cook:25min › Ready in:35min
Preheat oven to 180 C / Gas mark 4. Line muffin tin with 10 paper muffin cups.
In a large bowl, combine flour and sugar. Stir in milk and mayonnaise until a smooth dough is formed. Spoon batter into prepared muffin cups.
Bake in preheated oven for 25 to 30 minutes, until golden brown and doubled in size.
I made these scones with wholemeal flour and half fat mayo and they turned out brilliantly. I didn't use muffin cases, I used grease proof paper and dollopped big mounds, 6 mounds to be exact. I used half of the milk stated in the recipe. I sprinkled a little sugar on top before baking. I also added 100g raisins. I loved these with jam. I will definately make these again. - 10 May 2010
Made it healthier.
I made these with Wholemeal flour, used extra light mayo and "half half" sugar (1.5 tbsp), I also added blueberries because there were some in the fridge. The wholemeal flour meant they needed an little longer and took 35 mins. - 25 Jul 2009