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Basic flop-proof scones

Basic flop-proof scones recipe

basic flop-proof scones




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    • 500 ml (280 g) cake flour
    • 15 ml baking powder
    • 2 ml salt
    • 75 ml (60 g) castor sugar
    • 65 ml (65 g) Clover Mooi River Butter
    • 1 egg, room temperature
    • 125 ml Clover Full Cream Fresh Milk
    • To serve
    • Clover Butro Spread
    • fruit jam of choice
    • 125 ml Clover Fresh Cream, Whipped

    Preheat oven to 200°C.

    Sift the dry ingredients together.

    Rub butter into dry ingredients with fingertips until mixture resembles breadcrumbs.

    Beat the egg and milk together.

    Make a hollow in the centre of the dry ingredients and gradually add liquid until a soft dough is formed.

    Do not discard remaining liquid.

    Lightly press dough out onto a lightly floured surface and cut into rounds with a sharp knife or cookie cutter.

    Brush tops with remaining egg and milk mixture and bake for 12 - 15 minutes or until a skewer comes out clean when inserted into scones.

    Break scones in half and serve with butter, jam and cream.