• Quick
  • Makes 16
  • 15 mins cook

Classic scones

Triple tested. For your success every time.

Nothing beats hot, freshly baked scones served with jam and whipped cream.


Classic scones

  • 2 1/2 cups (375g) self-raising flour
  • 1 tbsp caster sugar
  • 1/4 tsp salt
  • 30 g butter, cold
  • 3/4 cup (180ml) milk, cold
  • 1/2 cup (125ml) water, approximately
  • 2 tsp milk, extra


Classic scones

  1. Preheat oven to 240°C (220°C fan-forced). Grease 23cm-square cake pan.
  2. Sift flour, sugar and salt into large bowl; rub in butter. Stir in milk and enough water to mix to a soft, sticky dough.
  3. Turn dough onto floured surface; knead quickly and lightly until just smooth. Use hand to press dough out evenly to 2cm thickness; using cutter, cut 5cm rounds from dough.
  4. Place rounds in pan; brush with extra milk. Bake, uncovered, about 15 minutes. Turn onto wire rack to cool.
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