Plain Scone Recipe – Homemade

Plain Scone Recipe – Homemade

Plain Scone Recipe – Homemade:

Plain Scone Recipe is a nice recipe to know.

Who doesn’t love a good scone.

You can make these homemade scones so easily and quickly.

And they taste and smell amazing.

I love the smell of a homemade scone in the oven.

When you take it out and put butter or cream on that lovely warm scone MMMmmmm, WOW!!

This plain scone recipe makes beautiful soft and fluffy scones inside and the perfect crispy texture on the outside.

Of course (if there is any left!!!) you can freeze them.

Enjoy your homemade plain scones.

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8 – 12 scones


Great For:
snack or dessert


Cooking Time:
20 minutes


Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.


  • 500g self raising flour
  • 125g butter
  • 1 egg
  • Vanilla extract – 1 tsp
  • 250ml full milk
  • ½ tsp salt
  • 15g baking powder
  • 40g sugar

Plain Scone Recipe – Method – Instructions

Pre-heat oven to Gas 7/220°C

To make your plain scone, start with sieving the flour into a bowl.

Chop up cold butter into little squares and then add the butter squares into the flour.

Cover the butter with the flour.

Rub the butter into the flour with cool hands, using your finger tips and not the palm of your hand.

After rubbing the butter and flour together for about 5 minutes, the mixture should look like breadcrumbs. They should be small little lumps.

Shake the bowl and any big lumps will rise to the top.

This is a good way of checking if you have rubbed the butter into the flour well enough.

It is ok to have a few big lumps of butter, but just not loads.

To the breadcrumb mixture you need to add your sugar, baking powder and salt and mix with your hands or a spoon.

Now into a jug, crack open one egg and whisk it with a fork.

Then pour your milk into the jug with your egg and also add the vanilla extract to the jug.

Mix the egg, milk and vanilla extract with a fork.

Make a well in the middle of the flour mixture with a fork.

Pour the liquid mixture into the well.

With two forks, start putting some flour into the well with the liquid and it will start to bind together.

Sprinkle some flour onto a worktop area.

Keep bringing together with the forks and when the scone mixture is becoming more solid and firm, then tip the bowl upside down and empty the contents onto the floured work top.

Squeeze the scone mixture together with your hands and it will combine together nicely, so it will be one big solid dough mixture.

Time to Roll out Your Plain Scone

Spread a little flour on your rolling pin and then roll out your scone dough until it is about 1 ½ inch thick.

Be gentle with the rolling, don’t press down to hard.

Get a cutter and cut out your scone. Any size is fine. Some people like a big scone and some like a medium size.

A tip when cutting your scone is to dip the cutter into some flour as this stops the dough getting stuck to the cutter and the cut scone will come out of the cutter nice and easily.

Let the scones rest for 5 minutes before putting them in the oven.

With excess dough mixture, just pick it up and squeeze it together and roll it out again and cut some more scones out.

Mix some egg in a cup and then glaze each scone on the top, (not the sides) with the egg. This can be done using a pastry brush or your fingers.

Time to Bake Your Plain Scone

Place the plain scones onto a baking tin and bake in the oven for 12 – 15 minutes at Gas Mark 7.

When you take the scones out of the oven, place them on a cooling rack and let them cool for a few minutes. A warm plain scone is wonderful but you don’t want them piping hot as you don’t want to burn your hands when you open them.

Good scones don’t need to be cut when they are warm. You should be able to just pull them apart to reveal a nice soft and fluffy scone inside.

Time to Enjoy Eating Your Plain Scone – Homemade MMMmmmm

Now it is time to enjoy your plain scone with some butter or cream and perhaps some jam.

My mouth is watering as I am writing this!!!!!

Enjoy your delicious homemade plain scone.

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Homemade Trifle

Homemade Trifle

Homemade Trifle Recipe:

Homemade trifle is one of those delicious desserts that are so moreish. A homemade trifle is perfect for a family get together like at Christmas but can be for any time of year.

When you have some friends over, why not make a beautiful homemade trifle.

I love making a trifle in the summer. Imagine inviting people over for a bar-b-q and then bringing out this amazing homemade trifle.

MMmmmm doesn’t that sound nice, sitting out in the garden in a nice summers evening and munching away at a gorgeous homemade trifle.

And of course at the end of the weather scale, there is something comforting about eating a homemade trifle in the winter.

I love it either way and I am sure you will love this homemade trifle recipe.

I have used a homemade sponge cake, so do check out the recipe for the sponge cake here.

For other delicious desserts check out the desset blogs.

6 – 8 people


Great For:


Cooking Time:
60 mins


Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.


  • ½ packet Digestive Biscuits
  • Sponge Cake x 2
  • Tinned or Fresh Fruit x 2
  • Jelly x 2
  • Custard x 2
  • Chocolate Flake x 6
  • Double Cream – large

Homemade Trifle – Method & Instructions

Into a freezer bag put some digestive biscuits. Then get a rolling pin and roll over the biscuits, squashing them all into bread crumbs. Put the crumbled biscuits into a container ready to use.

Then take about 3 heaped tablespoons of the crumbled biscuits and put them into a large bowl that you will be making your trifle in.

Cut your sponge cake into little bits about 1 – 2 inch pieces. For the sponge cake recipe, click HERE.

Place a layer of the bits of sponge cake onto the crumbled biscuits.

Now to Make the Jelly for your Homemade Trifle

Make the jelly according to the manufacturer’s instructions. Some people like the powder. I personally use the jelly cubes. So I cut the jelly and put into a jug and add ½ pint of boiling water and stir until dissolved. Once the cubes are dissolved, add ½ pint of cold water.

Put a layer of fruit on top of your sponge cake. Our traditional family recipe for this homemade trifle used tinned mixed fruit. Make sure however you don’t use Ki-wi or Pineapple as this can stop the jelly from setting.

Pour some jelly on top of the sponge cake and fruit, making sure to cover the sponge cake.

Now for the next layer, pour on some custard.

What gives this homemade trifle an amazing texture is a secret ingredient of some chocolate flake sprinkled on top of the custard. Be good now and use the whole flake for each layer and not be tempted to eat it. I knew what you were thinking !!!!

Keep layering your Homemade Trifle

Repeat the whole process again.

Layer with the tasty ingredients: a layer with biscuits, then sponge cake, then fruit, then jelly, then chocolate flake, then custard and then more chocolate flake.

After the second layer, add some more biscuits, then more chocolate flake and then more jelly.

Let that all set.

Now whip up some cream in a deep bowl as it does splash if using an electric whisk. Use double cream or whipping cream. Whisk it up by hand or with an electric whisk.

Put a nice big thick layer of the whipped up cream on the top of your layers.

And of course you have to put plenty of crumbled chocolate flake on the top of the cream to make it look awesome and taste fabulous.

Enjoy making and eating your homemade trifle.

Happy Cooking


LifeStyle With Sharon

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Ice Cream Recipe – Banana & Chocolate

Ice Cream Recipe – Banana & Chocolate

Banana & Chocolate Ice Cream Recipe:

Ice Cream is a wonderful frozen dessert.

There are so many varieties and flavours.

I show you a very easy recipe and how you can make this amazing ice cream without having to use an ice cream maker.

The method for making this ice cream is very easy and it doesn’t involve using eggs. But in this particular ice cream recipe there is no need for eggs, making the process a bit easier.

So I have decided to share a banana & chocolate flavour ice cream recipe with you that is vary simple to make. It is extremely flavoursome and this banana & chocolate frozen dessert has an amazing texture too. Enjoy making and eating this beautiful banana & chocolate ice cream.

Have fun browsing the LifeStyle With Sharon Website for more dessert recipes.

4 – 6 people


Great For:
dessert OR snack


Cooking Time:
5 mins prep & 5 hours freeze


Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.


  • 2 medium or 1 large banana
  • 100g chocolate chips
  • 250ml fresh cream
  • 1 tin of condensed milk – 376g tin
  • 1/2 tsp vanilla essence
  • 100g bar of milk chocolate

Banana & Chocolate Ice Cream – Method & Instructions

Chop banana into pieces about half an inch thick.

Put chopped banana into the food processor.

Pour the fresh cream in with the banana.

Add the tin of condensed milk into the food processor too.

The vanilla essence needs to be added and then give the mixture a blast in the food processor for a few minutes.

Your chocolate form the chocolate bar needs to be broken up and added to the mixture in the food processor.

Give the whole thing another quick blast in the food processor. You don’t have to do this for too long as you want some big pieces of chocolate as well as small pieces mixed in.

If you don’t have a food processor, then it can be made by hand in a mixing bowl.

You would just need to mush up the banana with a fork and cut the chocolate up with a knife or a pair of scissors.

Take the blade out of the food processor and then pour your mixture into a container.

A tip would be to put the container into the freezer a few hours before or even the night before.

By putting your the creamy mixture into a very cold container, it would start to freeze quicker.

Into your ice cream mixture in the container you need to add the chocolate chips and mix it with a spoon.

The containers with the ice cream mixture will now need to go in the freezer.

Take out the container of your wonderful frozen dessert an hour later and mix well with a fork. The edged parts will be freezing first so it is important to mix well. Making sure the parts on the edge go into the middle and vice versa.

Keep stirring every hour.

Your frozen ice cream dessert will be fully ready in about 5 hours depending on your freezer.

To help dish up your yummy banana & chocolate ice cream more easily, it is a good idea to put your scoop in a cup of boiling water for a few minutes before using.

This allows your scoop to get nice and hot and this makes it so much easier to scoop up.

When you have served your ice cream, a good touch would be to crumble a flake over the top and then place a bit of the flake into it for decoration and of course as an additional little treat. MMmmmmm!!!!

A wonderful frozen ice cream dessert to be enjoyed, so I hope you have enjoyed this recipe.

For more recipes do browse through the blogs and enjoy.

Happy Cooking


LifeStyle With Sharon  

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Muffin Recipe – Chocolate Chip Muffin

Muffin Recipe – Chocolate Chip Muffin

How To Make Chocolate Chip Muffin:

Muffin is a popular baking dish. A muffin is always well received with a nice cup of tea or coffee to go with it.

This recipe I show you is made with chocolate chips but of course you don’t have to add the chocolate chips. It is perfectly ok to have a plain muffin.

Personally though I love them with the chocolate chips, it gives that wonderful crunchiness to the texture of the soft muffin.

Please do give this recipe a try and if you want other dessert recipes then take a look at the dessert recipe blogs.

Happy browsing through the LifeStyle With Sharon website.

10 muffins


Great For:
snack OR dessert


Cooking Time:
30 minutes


Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.


  • 80g butter
  • 160g caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 250g self raising flour
  • ½ cup milk
  • 100g chocolate chips

Chocolate Chip Muffin – Method & Instructions

A trick that I always do which makes the creaming of the butter and sugar a bit easier is I heat the bowl up first. You heat it by placing it over a pot of hot water for a few minutes.

Then you put the butter and sugar in the mixing bowl. It is best to use butter that is room temperature. Using butter that has been left out of the fridge for a while so it is not rock hard is much easier to work with.

Cream the butter and sugar together with an electric whisk or stand mixer or with a wooden spoon if you are making by hand.

Add eggs to the butter and sugar mixture. Mix with either a wooden spoon or mixer.

Put vanilla extract in the bowl.

Salt then needs to be added too.

Sieve ¾ of the flour into the bowl.

Fold the flour into the wet muffin mixture gently with a spatula until all the flour is not visible.

It is normal that the muffin mixture will be very thick at this stage.

Pour in milk and gently mix.

The consistency will change from being very thick to a much smoother mixture.

Rest of the flour is then added to the bowl and mixed gently until all the flour has disappeared.

Your chocolate chips if using them will be added to the muffin mixture and gently mixed in.

Let the mixture rest for 10 – 15 minutes

While the muffin mixture is resting, this is the time to pre-heat the oven.

Heat the oven to Gas 7 / 220°C / 425°F

After the muffin mixture has rested you fill the muffin cake cases. A good measurement would be one ice-cream scoop per muffin cake case. If you don’t have an ice-cream scoop then fill with 2 tbsp of muffin mix. Place the muffin cake cases onto a muffin tin.

Place in the oven and bake for 20 – 25 minutes.

Let them cool for 5 minutes before taking the cake cases off so the muffin doesn’t stick to the paper.

Enjoy your muffin with a nice cup of tea or coffee.

Hope you liked the recipe and give it a try.

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Madeira Cake Recipe – Easy to follow recipe

Madeira Cake Recipe – Easy to follow recipe

Madeira Cake Recipe:

Madeira Cake Recipe is one recipe you must try.

I love madeira cake. It is one of my favourite cakes and I am so happy to be sharing this recipe with you.

Madeira cake is surprisingly easy.

I particularly love it when it is still warm.

Sometimes I have it with butter on and other times I have the madeira cake with nothing on it.

The madeira cake is soft and fluffy inside and has a wonderful crispy texture on the outside.

Texture and flavour is amazing with this Madeira cake recipe and of course it is so simple to make.

You can bake a Madeira cake in any cake tin but the usual way to bake it would be in a loaf tin.

In my video, I show me making a few mini ones by placing them in a muffin baking tray. They were really tasty too.

For other great dessert ideas look at my blogs for desserts.

Enjoy browsing.

4 – 5 people


Great For:
dessert or with a cuppa


Cooking Time:
1hour 10 mins


Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.


  • 180g butter – room temperature
  • 180g caster sugar (can use granulated)
  • 3 eggs
  • 250g self raising flour (U.S. all purpose flour (plain flour) and 3 tsp baking powder)
  • 40ml milk

Madeira Cake – Method & Instructions


Cut butter into squares

Cream the butter and sugar with an electric whisk (or a stand mixer) or by hand with a wooden spoon

Add one egg at a time into the creamed butter and sugar mix

Mix in each egg with a mixer or by hand

Sieve the four and fold it into the cake mixture

It will be very thick at this stage so add 40ml of milk (3 tbsp) it will then become easier to work with

Line a loaf tin with grease proof paper or just grease the tin (paper just makes it easier to lift cake out)

Pour mixture into the tin

Bake in the oven for 60 minutes on Gas 4 or 180°C

When ready to eat cut into slices with a bread knife


Enjoy your Madeira cake

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