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Scones {Recipe}

By September 30, 2018 ,

It's the Grand Final long weekend! Instead of sleeping in, I hopped out of bed at 8am to try my hand at making some scones. Surprisingly, it was easier than I thought. By 9am, the smell of freshly baked scones were already wafting throughout the house.

This recipe by the trusty RecipeTin bakes up a batch up 10 scones in record time. The original recipes uses food processor but I used the good ol' finger rubbing method. Served with a side of strawberry jam and cream (clotted, if you are a traditionalist; whipped, if you are lazy like me), perfect for any unexpected visits of simply for an impromptu afternoon tea. The only question is: cream of jam first?

Original recipe by RecipeTin Eats


  • 3 cups self-raising flour
  • 80g cold salted butter (cut into 1cm cubes)
  • 1 cup milk (fridge cold)
  • Extra flour (for dusting)
  • Extra milk (for brushing)


  1. Preheat oven to 200C (standard) or 180C (fan / convection).

  2. Place flour in a large mixing bowl, then butter. Combine the butter and flour using your fingertips until it resembles breadcrumb.
  3. Pour milk all over the flour (don't pour in one place). Then, gently fold flour mixture in the milk until the crumbs turn into ball(s).
  4. Transfer dough onto work surface, scrape out residual bits in the mixing bowl.
  5. Knead lightly no more than 10 times just to bring the dough together into one smooth ball, then pat down into a 2 cm / 4/5" thick disc. Dust with extra flour if necessary.
  6. Dip a 5 cm / 2" round cutter into Extra Flour.
  7. Plunge cutter straight down and back out into dough - do not twist. Repeat all over disc. 

  8. Remove excess dough from around scones, then carefully transfer scones onto baking tray, taking care not to smear / press the cut sides. 
  9. Gather together dough scraps and repeat. 
  10. Brush tops lightly with milk. (Optional)
  11. Bake for 10 to 12 minutes until the top is golden and it sounds hollow when tapped.
  12. Remove from oven, then transfer onto dish towel and wrap loosely (makes top soft).
  13. Once cooled to warm (10 - 15 minutes), serve warm.
  14. Tradition is to split the scone with hands, slather with jam and dollop on cream.

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