Classic Scones

Classic Scones

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20 mins
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20 mins
Classic Scones.jpg


  1. Preheat oven to 200°C. Sift self-raising flour into a large bowl. Using your fingertips, rub the butter into flour until the mixture looks like breadcrumbs.
  2. Add 1 cup of milk. Mix with a flat bladed knife until the mixture forms a soft dough, adding more milk if required. For savoury scones add cheese and chives to the mixture at this step.
  3. Place onto a lightly floured surface. Knead gently until smooth.Place onto a lightly floured surface. Knead gently until smooth.
  4. Pat dough down until about 2cm thick. Using a 5cm (diameter) round cutter, cut out 12 rounds and place scones onto a lightly floured baking tray, about 1cm apart.
  5. Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack to cool.
  6. Serve with jam and whipped cream for sweet scones or butter for savoury scones.


3 cups self-raising flour 80g Devondale Butter, chilled and cubed 310ml Devondale Full Cream Fresh Milk plain flour, for dusting 1/2 cup grated Devondale Tasty Cheese 2 tsp chopped chives raspberry jam Long Life Thickened Cream to serve  

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