14 February 2008

My scone recipe

I rarely follow recipes. I use them as a starting point and change it to suit our tastes. Scones need to be made in a similar way all the time though. I do add other things to my scones, mostly dates, but usually we have them like this.

  • 2 cups self raising flour OR plain/all purpose flour with one teaspoon of baking powder for each cup
  • Pinch salt
  • 1 tablespoon sugar
  • 30g butter chopped
  • 1 cup buttermilk
  1. Preheat oven to very hot, 220C. Get your tray ready by greasing it or adding parchment paper.
  2. Sift flour into a large bowl. Add butter and rub in lightly until it looks like breadcrumbs.
  3. Pour in buttermilk and mix in using a butter knife, mix to a soft and sticky dough.
  4. OVER MIXING at this point will result in tough scones.
  5. Turn onto a lightly floured surface. Knead lightly for 30 seconds. Press out the dough to form a round about 2cm (1 inch) thick. Cut into rounds using a cutter or floured wine glass.
To make 50 scones, you will need 2 kg (5 lb) of SR flour.


  1. Hmmm, scones, that brings back memories. 32 years ago when I was in England; the friend I was staying with, took me somewhere. We had tea and scones, with jam and clotted cream. Lovely memory, it is.

    Are these the kind of scones you make?

  2. Hi suzen. Yes, these scones were eaten yesterday with jam and cream and Hanno and I have that at home sometimes too. However, we sometimes eat them with tomato or cheese instead of bread. You can mix these up and have them on a plate in 30 minutes, so they're much easier than bread for a quick lunch.

  3. So my next question would be. Recipe for clotted cream please?

  4. I like the recipe from the CWA that uses lemonade . I am not the best scone maker and these ones are super easy to make and never fail.
    Your scones look absoluteky delicious, I would like to reach through the screen and grab one. LOL

  5. Rhonda, these do look delectable if I may say so.

    I will try your recipe. Do you sometimes add fruit or anything else to the basic recipe?

  6. suzen, I use plain old jersey or guernsey local cream on my scones. I have had clotted crean in Devon but never in Australia. You can make it but as I've never done it, I can't advise you. You won't go wrong if you use a good quality jersey cream.

    Michelle, the recipe I've seen for CWA scones uses light pouring cream instead of buttermilk. I haven't seen the lemonade recipe. A little bit of acid in the milk - like buttermilk or soured milk (cup of milk with a good squeeze of lemon juice and let stand for 30 minutes) softens the dough to give great soft scones. You can add lemon juice to bread too, to give a tender dough.

    Lyn, yes I add dates, but it's also a common thing to add raisins or sultanas to the flour before you add the milk. There is a famous pumpkin scone recipe too.
    http://www.abc.net.au/queensland/stories/s1143809.htm : )

  7. Rhonda-that sounds so good-hubby loved to eat scones when he lived in England so ai will b e trying your recipe this week-end. Sharon

  8. That is so simple! Now I just have to figure out how much butter that converts to ...

  9. These look deliciously divine - thanks for sharing!!

  10. Mmm, they look lovely. I personally love pumpkin scones. I think I shall have to make some on the weekend when hubby is home to share them wtih me.

  11. They sound delicious. Thank you for sharing your recipe.

  12. Interesting -- my recipe uses twice as much butter, but no sugar. I like using sour milk or buttermilk instead of ordinary milk, if I have it.

  13. Love the cultural differences. Thanks for clarifying the metrics. PRinting this recipe out to make one day. I had them from the bakery at Eastern Market in Detroit. ...many moons ago.
    I'm sure they're better fresh!
    Again, thanks for sharing and have a wonderful Valentine's Day!

  14. Here is a good recipe for making clotted cream at home http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_19402,00.html

    Do you have any tips on the best way to store them so they stay fresh (I usually just try to eat them all)

  15. Lovely recipe.... but really NEED to know the answer to the Million Dollar Question: do you Australians pronounce 'scone' to rhyme with 'cone' or 'gone'? ;)

  16. Thanks Gillian, much appreciated.

    Anita, the answer to the million $ question is: GONE. We are plain and simple folk here. ; - )

  17. Gillian, I forgot to add this earlier: scones are made to eat hot from the oven. If you can't manage this, try warming them in the oven with a moist napkin over the top, or pop in the microwave for 30 seconds. I freeze the scones we don't eat straight away and they seem to defrost fairly well. They need to be warmed up again before eating. Generally though they don't keep well.

  18. Thank you Rhonda! I decided to give these a try this morning in order to have a vessel in which to start eating the one small jar of blueberry jam we made that didn't seal and is now in my fridge. Wow, with a cup of tea, I thought I had gone to heaven! How PERFECT they are! Thank you thank you thank you, they have been added to my recipe box and I can only imagine how nice they can be to put a lunch on too!

  19. I make scones (the US recipe calls them biscuits but the kids insist on calling them scones after listening to the Redwall books on tape) that are just like your recipe. We serve them as a bread with dinner or with gravy FOR dinner.

    Any left overs the kids split and run through the toaster to heat up. Then, topped with butter and jam or egg and cheese, they gobble them up for breakfast.



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