Preparation info

  • Difficulty


  • For


    easy peasy scones

Appears in

Home Made

By Yvette van Boven

Published 2011

  • About


  • 450 g (15 oz/3 cups) plain (all-purpose) flour
  • 2 teaspoons baking powder
  • 50 g (approx 2 oz/ cup) icing (confectioner’s) sugar
  • pinch of salt
  • 125 g (4 oz/1 stick) cold butter, cubed
  • approx. 150 ml (5 fl oz/ cup) milk or buttermilk


Preheat the oven to 200°C (400°F/Gas 6), i.e., hot! Combine all ingredients, except for the milk, in a food processor or large bowl. Knead briefly but thoroughly until the butter and the flour turn into coarse grains. In Ireland they do it with two knives, in order not to warm the butter with their hands, but I really don’t think this is practical. Doing it fast is best, chop, chop…

Add the milk and knead the mixture into a smooth ball. Perhaps you will need less milk, or perhaps more. Dust the countertop with flour. Roll the ball of dough into a 2 cm (¾ inch) thick slab. Cut out the scones, using a biscuit cutter or glass. Knead the remaining dough into a 2 cm (¾ inch) thick slab and continue cutting until all the dough is used up. Spread milk over the scones and place on a greased baking tray or on a sheet of baking paper in a hot oven. Bake until done and golden brown, (approx. 15 minutes), depending on size.

Serve with jam, slightly salted butter or unsweetened whipped cream.