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Cook: 12 to 15 minutes | Servings: 6-7 scones


Tips for making scones:
Always use cold butter to get scones that rise perfectly.
For light and fluffy scones, don’t overwork the dough.
Scones are best served straight from the oven – avoid freezing them. (rather whip up a batch when required and with this quick and easy scone recipe that’s no problem)

  • 2 ½ cups self-raising flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 tablespoon sugar
  • 40 g cold butter cubed
  • 1 cup milk

Heat the oven to 220°C and line a baking tray with grease proof paper by firstly lightly buttering the tray and then sticking the paper to the tray.

In a large bowl, sift in the flour, baking powder and salt. Add the butter cubes and with your fingertips, rub the flour and butter together until you get a breadcrumb consistency. Be patient here, you want to be gentle while rubbing so that you don’t add any more heat to the mixture. Now add the sugar and give it a final rub through with your fingers.

Make a well in the center of the mixture and add the milk. Use a metal knife and with a cutting motion mix in the milk. Rotate the bowl as you cut through the mixture until the dough comes together in clumps and is slightly damp. Flour your hands and a board or kitchen surface, gently gather up the dough, place on the floured surface and pat down with a light hand to about 2 cm thick.

Use a floured 6 cm round cutter to cut out the scones and place them on the baking tray fairly close together, they will rise up and not much out. This also means you’ll have softer edges which is what you want. Brush the tops with milk and place in the top half of the oven for 12 to 15 minutes until the tops are golden and they have risen well. Delicious, eat straight away.

Recipe posted by Barend Lötter
Photo: Barend Lötter


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