Acorn Bank Watermill Trust


A Simple scone recipe


• 200g (8 oz) Acorn Bank Flour – or 100g of Acorn Bank Flour and 100g plain white flour to get a slightly lighter texture
• 4 teaspoons baking powder
• 1 tablespoon brown sugar
• 50g butter
• 150 ml (1/4 pint) of milk


Pre-heat the oven to 220°C.
Dust a baking tray with flour.
Measure the flour and baking powder and then sieve into a mixing bowl.
Stir in the sugar.
Add the butter and rub it into the dry ingredients with your fingers, or use a fork to help mix it.
Gradually stir in the milk until it comes together into a soft dough, you may not need all the milk.
Dust a work surface with flour then gently flatten the dough out with your hands until it is about 3cm thick.
Use a pastry cutter to cut out circles of dough and put them onto the prepared baking tray.
Bake for 15-18 minutes until the scones are golden brown.

PDF File  Simple Scone Recipe


Neil's Fruit Scones


• 125gm Acorn Bank Wholemeal Flour
• 225gm Self Raising Flour
• 1½ tspn Baking powder
• 75gm Butter (supermarket spreads will work well)
• 40gm Caster sugar
• 60gm Sultanas (or any other fruit you fancy)
• 100ml Milk
• 2 Eggs (beaten lightly with a fork)


Place flour and baking powder in a large mixing bowl.
Rub the butter into the flour with (very clean!) fingers (or wear nitrile food standard gloves). When the butter is all absorbed the mixture should look like breadcrumbs.
Add caster sugar, fruit, milk and most of the eggs (keep a tiny bit of egg back to coat the top of the scones). Mix together with spoon or plastic spatula and form a sticky dough.
Clean worktop thoroughly, sprinkle it with flour and tip the dough out on to it.
Sprinkle more flour onto mixture and form it into flat shape about 25mm (1 inch) thick.
Cut out scones using proprietary cutter (an egg cup will do equally well) but grease it with butter first to reduce stickiness.
Place on a greased baking tray. Lightly brush the top of the scones with the remains of the egg using a pastry brush or similar).
Cook near the top of an oven at about 200 degrees centigrade (200 Deg C Fan or gas mark 4) for 12 minutes.
Remove scones with a spatula and allow to cool on a wire tray

PDF File  Fruit Scone Recipe


Fiona's Cheese Scones


• 1/2lb (225g) Acorn Bank wholemeal flour
• 1/2lb (225g) Self raising flour
• 5 oz (140g) grated cheese (strong cheddar or Double Gloucester)
• 4 oz (115g) margarine or butter
• 1 egg
• ¼ pt (150 ml) milk
• 1 teaspoon wholegrain mustard
• Salt and black pepper to taste


With clean, cold, hands rub the flour and margarine rub the flour and fat together.
Add in most of the cheese, saving some aside to top the scones, salt and pepper to the mix.
Fork in the egg, milk and mustard and add enough milk to create a moist dough.
Lightly flour a clean surface and roll out the dough into a disc approximately 1 inch (25mm) thick, and cut into shapes using a lightly greased cutter. Brush the tops of the scones with milk, and sprinkle with the remainder of the cheese
Place the scones onto a clean baking tray lined with greaseproof paper and bake at 200 degrees C (180deg C Fan or gas mark 4) for between 12 – 15 minutes.

PDF File  Cheese Scone Recipe