How To Bake The Hayes Garden World Scones

Enjoy a delicious home-made Hayes scone with your morning coffee

Our restaurant has for years been famous for its home-baked scones, and now we are going to share the recipe and tips with all our customers.

 Fruit scones

• 2lb (907gms) self-raising flour
• 8oz (227gms) soft baking margarine
• 8oz (227gms) caster sugar
• handful each of currants and sultanas
• 2 beaten eggs
• about ½ pint (284ml) milk
• beaten egg to brush the tops

For a change why not try substituting the dried fruit for chocolate chips or cherries and almonds.

Savoury cheese scones

• 2lb (907gms) self-raising flour
• 8oz (227gms) soft baking margarine
• 2 beaten eggs
• about ½pt (284ml) milk
• tablespoon dried mixed herbs: chives, parsley, thyme
• 2 handfuls grated mature cheddar cheese
• grated cheese to go on the tops

Put all the dry ingredients plus the margarine into a bowl and rub them in to a fine crumb. We use a soft baking margarine as we find that it results in a lighter scone; you can use butter which imparts a lovely flavour but results in a heavier scone which doesn’t rise as much.

Add the eggs to the crumb mixture and some of the milk; add just enough milk so that the dough is neither too wet nor too dry.

Form the dough into a ball, don't overwork otherwise the scones won't rise. Add just enough milk for the ingredients to stick together.

Lightly roll the dough to about 2.5cm (1”) thick. Place the scones on a baking sheet and bake in a moderate to hot pre-heated oven for 15 – 20 minutes. Brush with beaten egg before placing in the oven.

They are fairly easy to make but you do need to observe a few rules if you want them to rise: don’t put in too much sugar or milk, don’t have the oven too cool and don’t twist the cutter as you cut them out.

If you follow this recipe and observe the few tips then you will have perfect scones every time. Try serving the savoury scones warm with extra cheese.

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