Dom’s Scones

You can use this recipe to start a conversation about mental health, and I love people to share scone pictures/stories on Twitter @pat_sowa


  1. Preheat the oven to 220°C (200°C fan assisted)/425°F/Gas 7.
  2. Lightly grease a baking tray with butter and line it with baking or silicone paper (not greaseproof).
  3. Sieve flour (450g/15½oz) into a large bowl and add the butter. Rub the flour and butter together with your fingers to create a breadcrumb-like mixture. Hold the mixture high above the bowl as you crumble it to add air and do this for a good few minutes.
  4. Add the sugar, eggs and baking powder and use a wooden spoon to turn the mixture gently. Make sure you mix all the way down to the bottom and incorporate all of the ingredients.
  5. Now add half of the milk and keep turning the mixture gently with the spoon to combine. Then add the remaining milk a little at a time and bring everything together to form a very soft, wet dough. (You may not need to add all of the milk – if too wet add more flour when working dough until it feels right.)
  6. Sprinkle most of the remaining flour onto a clean work surface. Tip the soft dough out onto the work surface and sprinkle the rest of the flour on top. The mixture will be wet and sticky.
  7. Use the palms of your hands to gently spread the dough. Fold the dough in half, then turn the dough 90 degrees and repeat. By folding and turning the mixture in this way (called ‘chaffing’), you incorporate the last of the flour and add air. Do this a few times until you’ve formed a smooth dough. If the mixture becomes too sticky, use some extra flour to coat the mixture or your hands to make it more manageable. Be very careful not to overwork your dough.
  8. Next, roll the dough out: sprinkle flour onto the work surface and the top of the dough, then use the palm of your hand to lightly press out from the middle until it’s about 2.5cm/1in thick. Use the palm of your hands to press the edges back in if they get too thin.
  9. Using a 6cm round plain pastry cutter, stamp out rounds from the pastry and place them onto the baking tray. They like to be cosy: it helps them to bake evenly. Dip the edge of the pastry cutter in flour to make it easier to cut out the scones without them sticking. Don’t twist the cutter – just press firmly, then lift it up and push the dough out.
  10. Once you’ve cut 4 or 5 rounds you can re-work and re-roll the dough to make it easier to cut out the remaining rounds. Any leftover dough can be worked and rolled again, but the resulting scones won’t be as fluffy (Dom never took a second pressing!).
  11. Place the scones on the baking tray and leave them to rest for a few minutes to let the baking powder work. Then use a pastry brush (or your finger if you don’t have a brush) to glaze them with the beaten egg. Be careful to keep the glaze on the top of the scones (if it runs down the sides it will stop them rising evenly).
  12. Bake the scones in the middle of the oven for 15 minutes, or until the scones are risen and golden-brown.
  13. Leave the scones to cool a little, then split in half and serve to taste: Devon, Cornwall or Dom style.
To serve ‘Dom style’
Rodda Clotted Cream (dollop & spread to edges). Duchy Organic Raspberry Jam on top. Mix jam a little into the cream with back of spoon. Leave lids off jam and cream next to crumbs, knife and spoon on worktop.
Secret top tips
Work dough by folding, only use for one batch (discard the leftover dough). Sieve the flour twice. Best served under a soft blanket with an episode of Modern Family or Friends.

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Dom’s Scones
500g/1lb 1oz strong plain flour, plus a little extra for rolling out
80g/3oz softened butter, plus a little extra to grease the baking tray
80g/3oz caster sugar
2 free-range eggs, room temperature
5 teaspoons baking powder
250ml/8½fl oz milk
1 free-range egg, beaten (for glazing)

Take My Hand

Kerry Fisher and Pat Sowa

In this heartfelt, brave and honest account, Kerry Fisher and Pat Sowa share everything they’ve learnt from surviving the darkest of times. They shine a light on what it really feels like when your world shatters and how they found hope in the deepest despair.
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