Basic Scones


An English classic and one of my all time favorite afternoon tea treats! Now people have lots of different ways of making these and they all swear by their secret ingredients - be it yogurt, or cream or milk. And I'm sure they all turn out brilliantly. Me, I swear by buttermilk!

Here's the recipe:
475g all purpose flour
75g caster sugar
35g baking powder (nope that's not a typo)
teaspoon of salt
130g butter
100g eggs (2 large eggs)
180ml buttermilk
50g sultanas (or choco chips/any other dried fruit)

Egg wash:
25g egg (half an egg)
2 egg yolks
Pinch of salt
Pinch of caster sugar
Teaspoon of water


  • Sieve the flour, baking powder and salt together and make sure they're mixed together well.
  • Separately whisk together the eggs, sugar and buttermilk, keep aside.
  • Rub the butter with the flour (sablage/sanding method - basically cut the butter into cubes and put it into the flour mixture, using your hands rub the butter into the flour until you achieve a sandy consistency, if you over do it, it becomes more of a dough). Note: If you have a kitchen aid, this can be done using the paddle attachment, just be careful not to over mix it in the initial stages, make sure the speed is slow.
  • Add the egg mixture and kneed just until you get a dough (but don't over kneed it, we don't want to work the gluten in the flour too much or it'll become tough). If there's too many cracks add a touch more buttermilk, this all depends on the brand of flour you're using.
  • Add in your flavouring (chocochips or sultanas etc.) and roll the dough out on a lightly floured surface.
  • Roll to a thickness of about one and a half inches - no, I'm not joking. And cut with desired size and shaped cutters.
  • Lay out on a tray lined with greaseproof paper, egg wash, and bake at 180 degrees C until the bottom of the scone is evenly golden brown.
  • Cooking time varies according to the size of the scone but if they're a diameter of about 2 inches it'll take a good 15 minutes. Note: The best kind of oven is a deck oven for these, second best oven is one that has the option to turn the fan off (it helps them rise evenly and straight up as opposed to crooked).

These are amaaazing fresh out of the oven, but can also be reheated later on if need be! You can also make the dough well in advance and store it for a few days (wrap it tightly with cling film) let it come to room temperature before you attempt rolling it out though. Also, feel free to flavor however you want! You can add ground cinnamon or cardamom etc. directly into the flour mixture to spice it up a bit!