Perfect scones

You can have a batch of these delicious scones on the table in around 20 minutes. Serve them warm with jam and cream for morning or afternoon tea.

  • 10 mins preparation
  • 12 mins cooking
  • Makes 10
  • Print


Classic scones
  • 2 cup self-raising flour
  • 30 gram chopped butter
  • 1/2 cup milk
  • 1/2 cup water
  • jam, to serve
  • whipped cream, to serve


Classic scones
  • 1
    Preheat oven to very hot, 220°C. Lightly grease an oven tray.
  • 2
    Sift flour into a large bowl. Add butter. Rub in lightly using your fingertips.
  • 3
    Make a well in the centre of flour mixture. Pour in combined milk and water all at once, reserving about 1 tablespoon. Using a palette 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 2cm thick round. Cut into rounds using a floured 5cm cutter.
  • 5
    Place close together on a tray. Brush with reserved liquid. Bake 10-12 minutes, until scones sound hollow when tapped. Cool on a wire rack. Serve with jam and cream.

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