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Adrian Richardson’s scone recipe

Neil Mitchell
Article image for Adrian Richardson’s scone recipe

Every Friday since lockdown began, La Luna chef Adrian Richardson has shared another easy recipe you can make at home.

Today’s recipe is a Richo’s take on an absolute classic — the scone!

Richo’s quick and easy scones


3 cups self-raising flour

1 ½ cups cream

1 tablespoon icing sugar

A splash of milk

Butter, jam and whipped cream (to serve)


In a large bowl, sift together the flour and the icing sugar.

Using a spoon, make a well in the centre.

Pour in the cream while stirring.

Mix together gently until a dough forms.

Turn dough out onto a lightly floured bench or board.

Dust with flour.

Gently roll out into a slab approximately 4cm thick.

Cut into squares approximately 5cm x 5cm

Place on a tray lined with baking paper.

Brush with milk (this will give the scones a nice golden crust).

Bake in pre-heated oven 200°C for 25 minutes.

Serve with lashings of butter, jam and whipped cream.

Press PLAY below for more.

Richo also loves this video of 92-year-old Muriel making scones!

Press PLAY below to watch the video.

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Adrian Richardson’s no-knead sourdough bread recipe

Adrian Richardson’s easy chocolate cake

Adrian Richardson’s recipe for homemade baked beans

Adrian Richardson’s quick and easy hot cross buns

Neil Mitchell