Scones with cream and jam with a cup of tea is comforting and drool worthy. In my household, we just follow Edmonds Cooker Book recipe and it never fails. The reason scones are lumpy or doughy is the mix is overworked. To prevent this, use a knife to cut the butter through. Work fast and lightly mix and you should have delectable scones.

Freshly baked scones with whipped cream and jam


3 cups plain or all-purpose flour

6 teaspoons baking powder

¼ teaspoon salt

50g butter

1 plus ¼ cups milk

Milk for brushing on top


Preheat oven to 220 degrees Celsius.

Sift flour, baking powder and salt in to a bowl.

Cut butter in until it resembles fine breadcrumbs.

 Add milk and mix quickly to a soft dough with a knife.

Lightly knead / move to bring the crumbs together.

Lightly dust two oven trays with flour. Press half the scone dough out onto each of the trays. Use a cookie cutter (small size) and make 12 scones. If you are making large ones, just one tray would be sufficient. Leave a two centimetres space between scones.

Brush tops with milk.

Bake for 10 minutes or until golden brown.

Makes 12 large or 24 small

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