About this recipe:This recipe provides the wrapping or covering for many pies, both sweet and savoury. Follow individual recipe instructions for methods of use and baking. See notes at the bottom of recipe for more ideas. This recipe makes enough to cover a large pie dish for serving 4-6 or to cut out 6 individual large scones.
200 g (7 oz) self-raising flour
1 tsp baking powder
pinch of salt
30 g (1 oz) cool butter, diced
100 ml (3½ fl oz) cold semi-skimmed milk
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Method Prep:10min › Ready in:10min
Sift the flour, baking powder and salt into a bowl. Add the butter and rub in until the mixture resembles fine crumbs.
Make a well in the centre and add the milk. Mix with a wooden spoon or your fingers to make a fairly soft but not sticky dough, adding a little more milk if necessary.
Transfer the dough to a lightly floured surface and knead briefly, then roll out and use as required.
Some more ideas
Use half self-raising wholemeal flour and half self-raising white flour. * Replace the milk with 100 g (3 1/2 oz) plain low-fat yogurt. * For herbed scone pastry, add 2 tbsp each chopped fresh chives and parsley and 1 tbsp chopped fresh thyme before mixing in the milk or yogurt. * For cheese scone pastry, add 25 g (scant 1 oz) finely grated Parmesan or Cheddar cheese.