Thursday 9 March 2017


I just love a homemade scone.  Soft,  light and fluffy,  smothered in butter and homemade jam - mmmmmm.   Yes,  it has to be homemade jam for me.  I'm not one for cream on my scones but if it was offered  I'd eat it because I love scones.

I can't wrap my head around scone recipes that include lemonade.  Sorry but all that sugar and artificial rubbish included in soft drink has no place in the humble scone.  I'm all for eliminating artificial things from our diet,  not adding them for convenience.  I guess it helps that we don't have soft drink in our home except for special occasions ( and I don't drink it ).

There are recipes that include cream as an ingredient.  I generally don't have " spare " cream in the fridge just waiting to make scones.  The fat content is so much higher than milk and then you need to consider what you spread on your scones when eating.  Suddenly the humble scone should come with a health warning.  Ok,  maybe I'm going a bit over the top but I like traditional cooking and baking.

This recipe is for a basic scone with basic ingredients.

5 cups of self raising flour

2 tablespoons of icing sugar

75 grams of butter

1 3/4 cups of milk

3/4 cup of water

In a large bowl add the flour and icing sugar.  Combine well

Rub the butter in with your fingertips until well combined.  The mixture will have a slight crumbly texture.

Add the milk and almost all the water   Use a knife to combine the ingredients until it forms a dough.  Don't overwork the mixture.  If it looks a little dry then add small amounts of water until it becomes a sticky dough.

Lightly knead the dough on a floured surface and gently pat it out with the palm of your hand until it's approximately 3 cm thick.

Cut the dough with a floured round cookie / scone cutter in the size of your choice.  Cut as many as you can from the dough.

Very gently knead the dough scraps together and cut the rest of the scones out.

Place the scones side by side ( just touching ) in a greased lamington pan.  The pan should have sides approximately 5 cm high to allow the scones to rise straight up.

Brush the scones with a little extra milk.

Bake in a 220 degree Celsius oven for 15 - 20 minutes until golden on top.  They should sound hollow when you tap them with your fingertips.

Makes about 24 scones.  Can be frozen then warmed up in the microwave.



  1. I have used both natural yoghurt and buttermilk in scones for a nice but slightly different taste. Yours look lovely.

  2. These look delicious and look a lot like American biscuits.
    I looked up the conversion of grams to cups, it seems a slightly overfull 1/3 cup of butter would equal the 75 grams. I hope to bake these soon.
    I never have spare cream hanging out in the fridge either.

  3. i miss scones, i can still make them if i omit all the dairy, except the butter, that i'm okay with, the trouble is they never taste quite like a real scone.
    your's do look good
    thanx for sharing

  4. Those scones look yummy! I remember I used to love eating homemade scones with my nanna when I was a little girl. I don't like lemonade in the recipe either, the recipe is already simple and easy enough as it is. I also love a good pumpkin scone! I will give this recipe a try. Thanks Wendy

  5. Hmmm this is the recipe that I used to use. Never once did I end up with scones where 'light and fluffy', were words that could be used to describe them. They would have been more useful as lead sinkers for fishing.
    I am one of those that makes sure there is spare cream in the fridge to make scones. I don't like cream on scones but do agree that there should be butter and jam. Scones are a delicious treat.

  6. I was also a sinker scone baker until I discovered the cheat Lemonade Scones, that is until a friend was diagnosed with Diabetes. She loved baking and eating scones, so experimented with Soda Water instead of Lemonade. It's now the only way I make them, not a skerrick of sugar in these and no one even notices the difference. The sweetness comes from the jam but even with just butter they are good.

    1. The soda water is a great idea. Much healthier than lemonade.

  7. Good tips here -and I am afraid that I am one of those whose scones were heavy until I used the cream recipe. I now keep UHT cream in the cupboard for when scones are required. Nevertheless, your scones look great.


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