Gem scones

  • 20 mins cooking
  • Makes 24 Item
  • Print


Gem scones
  • 40 gram butter, softened
  • 1/3 cup (75g) caster sugar
  • 1 egg, beaten lightly
  • 1 1/2 cup (225g) self-raising flour
  • 1 cup (250ml) milk


Gem scones
  • 1
    Preheat oven to 220°C (200°C fan-forced).
  • 2
    Place two ungreased 12-hole gem irons in hot oven.
  • 3
    Beat butter and sugar in small bowl with electric mixer until light and fluffy, gradually add egg, beat until combined. Stir in sifted flour and milk in 2 batches.
  • 4
    Lightly grease hot gem irons, drop 1 level tablespoon of mixture into each hole.
  • 5
    Bake about 10 minutes or until browned lightly. Serve scones hot with butter or jam and cream.


Recipe is best made just before serving. Old-fashioned cast gem irons are available from specialty cookware shops or second-hand shops.

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