Thursday, 29 October 2015


I really had that I want to bake feeling today as well as some afternoon carb cravings. I did consider making pancakes which was closely followed by a wash of guilt that I shouldn't be eating breakfast food after 10am on a weekday. Scones were the perfect choice and perfect afternoon tea bake!

I've tried a few different recipes for scones but I think this is the best so far. They are quick and easy, especially if you use a food processor to cut the butter into the flour. I was actually surprised how well they turned out. I thought to myself as I was squashing down the dough that I may have over mixed it but I was pleasantly proven wrong when they emerged from the oven.


  • 2 1/4 C self raising flour
  • 8 tbsp cold butter, broken into small pieces
  • 1 tsp salt
  • 1/4 C sugar
  • 2/3 C full cream milk

  1. Preheat the oven to 200C. 
  2. In a food processor, place the flour, salt and butter. Pulse until it resembles fine granules. Note if you don't have a food processor you can use your fingers by rubbing in the butter. 
  3. Turn the flour mixture into a medium size bowl and add the milk. Stir with a fork until the dough begins to form. 
  4. Turn the dough onto a flat surface a work it gently until it all comes together.
  5. Roll into a ball and press down into a disc. (Mine was about 4cm high)
  6. Cut into 8 pieces (like you'd cut a pizza).
  7. Place onto a baking tray and bake for 12 - 15 minutes, depending on your oven and thickness of your scones. 
  8. Serve with jam & freshly whipped cream.