The secret to great scones is in the handling of the dough, be gentle with it and you will have a perfect batch of light, high scones. They really are simple to make and there is little better than scones straight from the oven, heaped with jam and cream or grated cheese.
What you need
2 ½ cups self raising flour
1 teaspoon baking powder
Pinch of salt
1 tablspoon sugar
40g cold butter cubed
1 cup milk
The process
Heat the oven to 220 Celsius and line a baking tray with grease proof paper by firstly lightly buttering the tray and then sticking the paper to the tray.
In a large bowl, sift in the flour, baking powder and salt, repeat.
Add the butter cubes and with your fingertips, rub the flour and butter together until you get a breadcrumb consistency. Be patient here, you want to be gentle while rubbing.
Now add the sugar and give it a final rub through with your fingers.
Make a well in the center of the mixture and add the milk.
Use a metal knife and with a cutting motion mix in the milk. Rotate the bowl as you cut through the mixture until the dough come together in clumps and be slightly damp.
Flour you hands and a board or kitchen surface, gently gather up the dough, place on the floured surface and pat down with a light hand to about 2cm thick.
Use a floured 6cm round cutter to cut out the scones and place them on the baking tray fairly close together, they will rise up and not much out.
Gather up the bits left over and pat down again for the last 1 or 2 scones.
Brush the tops with milk and place in the top half of the oven for 12 to 15 minutes until the tops are golden and they have risen well.
Delicious, eat straight away.
Hi, this receipe sounds divine, I just wanna ask, whats the difference between brushing with milk or brushing with egg, is there maybe a difference in taste?
thanx
Hi, the egg gives a deeper golden brown and the taste will be very slightly different. Cheers for now G
Thank you, will brush some with milk & some with egg. thank you.
I will definetly try this delicious recipe tomorrow it taste great before eating them.
Great stuff, have a delicious weekend G
Hi Graeme
I tried this recipe, instead of milk I used fresh cream and alittle bit of milk, it came out superb and just like the scones at Woolies, thanks a lot for this website, I have also tried your perfect roast chicken….. It came out divine.
Thanks so much for letting us know, love the fresh cream addition will give it a try nest time I make them. Have a fabulous week G
Hi Graham
Scones have been a favarourite in my family, but I seem to have it all wrong. My recipe tend to taste a bit
like baking powder – giving you heartburn! What do you suggest? Is your recipe ‘heartburn-free’, or if my tastebuds are over-sensitive, what do you suggest I add to take that taste away?
hi Trudi, that sound tragic, heartburn after scones is a terrible affliction. using only 1 teaspoon of BP should not leave a baking powder taste, you could add a little more salt, a pinch is about 1/4 teaspoon. Have a great time G
Graham,
I’ve tried your scones, but sorry, they don’t work for me, extra salt and all. Maybe I’m just fussy! I’ll continue in my search, and once I get the recipe I’m happy with, I’ll share it with you.
Thanks Trudi, would love to get your perfect scone recipe, have a lekker day, G
Add a teaspoon of lemon juice,it will take away that baking powder taste.cheers
Hi Graham, do you have a really simple whole wheat or health bread recipe?
How about a section with recipe’s using only canned foods? I need them for cooking aboard when fresh ingredients are not available.
OOps sorry wrong section thought I was placing this in a general comments section. Appologies.
No worries, I have just been a bit busy parting around the world cup to respond in time. Anywhere is good to ask! Cheers G
No worries, I have just been a bit busy parting around the world cup to respond in time. Anywhere is good to ask!
I do have wholewheat bread recipes but don’t make very often as they are really time consuming, I will hook them out and post in the coming weeks. Cheers G
Hi Alison, I have a few wholewheat bread recipes but they take such a long time I seldom make them, and when I do I make loads for freezing. I havn’t made for some time but will hook them out and post in the coming weeks.
I must say I steer clear of tinned foods except for tomatoes and the odd other thing. Where are you sailing?
I Dont know how to bake but i will try this easy way of baking tonight
Hi Sesi, enjoy them and remeber to have a good time while you are baking, makes it all a lot easier. Have a great weekend G
Hi Graham
I live in Switzerland and we do not have self raising flour here could you please let me know how much baking powder need to go in the scones. Much appreciated
cheers Nicole
Hi Nicole, to mix self raising flour you need to do the following
2 1/2 cups cake flour
2 teaspoons baking powder
2 thirds teaspoon baking soda
1/2 teaspoon salt
Sift it 3 times to combine well and then follow the rest of the recipe not forgetting to add the additional teaspoon of baking powder.
Enjoy them
G
Hi Graham,
Tried these, and they really are PERFECT!! Delicious.
Di
Love to hear that.. thanks for letting us know.. Cheers for now G
Hi Graham,
It’s my again.
Do you think,now that i have saved the scones reccipe,this could be something for the girsl to take to work?
What do i put on that then n ot to make it “soggy”?
Thanks
Lynette
Hi there, just don’t put the filling in the scones, leave it on the side for them to do at work. Depends what you put inside your calzone… Make a vegetarian one and 1/2 is plenty for a light lunch with a bit of salad
I am going to try this out. Like everything else I’ve ever made out of the ‘Kook & Geniet’ my scones came out a flop. It is the worst cookbook in existence. I do not now what everyone is raving about.
These are great, just be gentle with the dough and they will turn out great. Not an Afrikaans fundi so cannot comment on the other site.