1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Traditional scones

  • 0:15 Prep
  • 0:20 Cook
  • Makes 16


  • Plain flour, for dusting
  • 3 1/2 cups self-raising flour
  • 1/3 cup SPLENDA® Granular
  • 60g butter, chopped
  • 1 2/3 cup buttermilk
  • Strawberry jam, to serve
  • Whipped cream, to serve


  • 1
    Preheat oven to 200C/180C fan-forced. Grease a 19cm square cake pan. Dust with flour.
  • 2
    Place self-raising and a pinch of salt in a large bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Stir in SPLENDA®. Make a well in the centre. Add buttermilk. Using a flat-bladed knife, stir until dough almost comes together. Place on a lightly floured surface. Knead gently until dough comes together.
  • 3
    Press out to a 3cm-thick round. Dip a 5cm round cutter into flour to prevent dough sticking. Cut out scones. Gently press leftover dough pieces together and repeat to make a total 16 scones. Place scones, just touching, in prepared pan. Sift over a little plain flour.
  • 4
    Bake for 15 to 20 minutes or until light golden and hollow when tapped on top. Transfer to a wire rack. Serve warm with jam and cream.

Source: taste.com.au


Please enter your comment!
Please enter your name here