Traditional Scones are said to have originated in Scotland way back in the 16th century! They were made with the addition of oats, shaped into a round dough, and cut into wedges.
Nowadays, we cut them with cookie cutters into round scones or into squares with a knife. They're served with butter, jam, and cream, and have also evolved into having many other toppings; I often use grated cheese. Scones are the perfect treat for morning or afternoon tea or coffee time.
It is such a quick and easy bake, and something I never buy from a bakery, as they are best eaten on the same day. If there are leftovers, one can store them in a sealed container and freshen them up if using the day after baking by popping them into the microwave for a couple of seconds.

Simple pantry staples are required - Cake Flour, Baking Powder, Sugar, Salt, Butter, Eggs, and Milk, not forgetting the salt!

Scone Recipe

• 1000ml Cake Flour
• 30ml Baking Powder (not baking soda)
• 2ml Salt
• 50ml Sugar
• 125 grams Butter - at room temperature
• 2 Eggs
• 300ml Milk

Sift the dry ingredients
Cut butter into cubes and rub into dry ingredients till it resembles fine breadcrumbs
Make a well in the centre
Beat eggs and milk together, and pour into the well (reserve approximately 20ml for brushing the scones before baking)
Mix lightly to a softish dough

Place dough on a well-floured surface, and pat to form a rectangular shape, approximately 2,5cm thick
Cut with a cookie cutter to make round scones or use a knife to cut into squares


Arrange on a sprayed baking pan, glaze with the reserved egg & milk, and bake in a 180°C oven for approximately 15-20 minutes

Place on a wire rack while you turn the kettle on to make tea or coffee;)

I overbaked my scones, but they were still good; nicely golden brown on the outside and soft inside!
Cut in half and top with your favourite jam.

The cream is optional - I used a plant-based dessert cream that stores well in the refrigerator.

A little savoury mixed with the sweet scones. Some people prefer the jam on top of the cream, but I find it too messy. You can also pipe a circle of cream and place the jam in the centre. I do that when it's for a special occasion.


Tea is up, can't wait to tuck in!
Classic Scones with jam and cream is a timeless teatime treat, one of my all-time favourites!

BON APPETIT FRIENDS!

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