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Classic scones

  • 0:15 Prep
  • 0:15 Cook
  • Makes 12


  • 4 cups self-raising flour
  • 2 tablespoons icing sugar mixture
  • pinch of salt
  • 3/4 cup milk
  • 3/4 cup thickened cream
  • 1 egg, lightly beaten
  • Extra milk, for brushing
  • Strawberry jam, to serve
  • Double cream, to serve


  • 1
    Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Position oven rack in the top half of oven.
  • 2
    Sift flour, sugar and salt into a bowl. Make a well in centre. Combine milk, cream and egg in a jug. Pour milk mixture into well. Using a flat-bladed knife, gently stir until dough just comes together. Turn out onto a lightly floured surface. Knead gently until just smooth.
  • 3
    Press dough into a 2cm-thick round. Using a 6cm round cutter, cut out scones. Press leftover dough together. Repeat to make 12 scones.
  • 4
    Place scones, just touching, on prepared tray. Brush with milk. Bake for 13 to 15 minutes or until golden. Serve warm with jam and cream.

Source: taste.com.au


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