• Quick
  • Makes 12
  • 10 mins prep
  • 15 mins cook

Classic scones

Afternoon tea isn't an occasion unless traditional scones (and perhaps crustless finger sandwiches) are on the table. This recipe shows how easy it is to make them yourself at home.


Classic scones

  • 2 cups self-raising flour
  • 30 g butter, chopped
  • 1/2 cup milk
  • 1/2 cup water
  • jam and cream, to serve


Classic scones

  1. Preheat oven to very hot, 220°C. Lightly grease a scone tray.
  2. Sift flour into a large bowl. Add butter. Rub in lightly using fingertips.
  3. Make a well in centre of flour. Pour in combined milk and water all at once, reserving about 1 tablespoon. Using a butter knife, mix quickly to a soft, sticky dough. Do not over-mix.
  4. Turn onto a lightly floured surface. Knead lightly. Press or roll out to form a round about 2cm thick. Cut into rounds using a floured 5cm cutter, or into wedges using a floured knife.
  5. Place close together on prepared tray. Brush with reserved liquid. Bake for 12-15 minutes, or until scones sound hollow when tapped. Cool scones on a wire rack. Serve with jam and cream.

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