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A tried and tested recipe for an old school favourite! There is just something comforting about a gorgeous fluffy scone with some jam and cream and a big cup of tea. A gorgeous combination!

500ml (2 cups) flour

15 ml (1tbsp) baking powder

2ml (1/4 tsp) salt

80g butter

About 200ml (3/4 cup) milkl

1 egg, beaten

15ml (1 Tbsp) milk for glazing

–       Sift the flour, baking powder and salt together. Rub in the butter with fingertips until it resembled fine breadcrumbs (don’t overwork)

–       Add milk gradually to dry ingredients and mix lightly to a soft dough. (again – don’t overwork the dough)

–       Turn out dough onto a lightly floured surface and press to a thickness of about 2 cm. Cut out rounds with a cookie cutter, about 7cm in diameter.

–       Place on a greased baking tray with a little space for spreading and brush with egg and milk. Bake in a preheated oven at 200 C for about 20 minutes.

–       Turn out onto a wire wrack to cool. Serve with jam and cream or cheese.


Rich tea scones: Add 45ml (3 tbsp) Castor sugar to the dry ingredients. Substitute 200ml milk with 125ml milk and 1 beaten egg.

Cheese scones: Just add 250ml grated (strong cheese – like cheddar)

Serves 6

Recipe and photo from the Royal Cook Book


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