My family have been making scones for afternoon tea for as long as I can remember. It’s one of those recipes that we completely forget about until one quiet day my mum says suddenly, ‘You know what I feel like? A scone!’ and suddenly a boring afternoon turns into a brilliant, messy hour of baking! Scones are the best; so simple yet so very satisfying, and with jam, cream and a nice cup of tea it’s little wonder why they are the iconic afternoon indulgence! My mum got this recipe from her mum, who, of course, got it from one of her many Australian Women’s Weekly cookbooks – something which no true-blue Aussie home is ever without! It doesn’t use anything which you wouldn’t always have in your cupboard, which means that you literally can whip them up whenever you like! Don’t like jam and cream? Golden syrup or honey is amazing, Nutella goes with everything, or even just plain butter is great. (Just a side note, you WILL get messy making these! Flour everywhere and doughy fingers are key to good scones!)

Makes about 10


2 cups flour
2 teaspoons sugar
15g butter, at room temperature
1 cup milk

Sift the flour and sugar into a medium bowl, then rub butter in with your fingertips. Make a well in the centre of the ingredients and pour almost all the milk in. (This is important! Do NOT pour all the milk in, you or will get an overly sticky dough. I’d suggest pouring a bit over 3/4 of a cup in first then adding little by little until you get the right consistency.) Using a butter knife, cut the milk through the flour until it makes a soft sticky dough, adding milk only if needed for correct consistency (see note above!). Turn dough out onto clean, floured surface and knead lightly until smooth. Press dough out gently and evenly to approximately 2cm thickness and cut with a floured cutter or glass and cut into rounds, reshaping the dough when necessary and placing them on a lined tray. (or if you’re like me, who has just moved out and have nothing in the kitchen, pull chunks off the main hunk of dough and roll them into small balls between your palms, pressing them to flatten the surface as you place them on the tray.) Bake in a very hot oven (250C) for 15 mins or until golden brown on top. Best eaten straight away!!

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