DSC03137- scones
Originally uploaded by RaeA.


  • 3 cups self-raising flour
  • 45 grams butter
  • 1 teaspoon salt
  • 1 cup full-cream milk


  1. Put the self-raising flour and the salt in a bowl.
  2. Cut the chilled butter into small pieces then, using the tips of your fingers, rub it into the flour until it has the consistency of breadcrumbs.
  3. Add a little milk and ‘mash’ the flour mixture into the milk with a fork. Keep adding small amounts of milk and continue to combine with the flour.
  4. Remove the dough and knead two or three times to form a ball of light dough.
  5. Flatten to about 1.5 cms and cut out small circles with a scone cutter.
  6. Glaze the top of the scones with milk.
  7. Bake in a 220°C oven for 12 minutes.
  8. Cool slightly on a wire rack.


  1. Use a scone cutter and don’t twist them. This motion will ‘seal’ the sides of the scone dough and prevent it from rising.
  2. You can use knives to mix the butter into the flour.

By Rae Allen

Rae Allen is a digital media professional.

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