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Scone cake

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Sift the flour, baking powder and salt into a large bowl. Then add the butter and rub with your fingertips, as you would when making shortcrust pastry, until it resembles breadcrumbs. 
  • Whisk the eggs and milk in another bowl.
  • Make a well in the centre of the flour, pour in the milk and mix with a wooden spoon and then knead to form a soft dough, adding a little more flour if needed. Then form the dough into a loaf shape (not too high) and place on a lightly oiled baking tray. Cut the top into 8 wedges and cook in the oven for about 20-30 mins until golden and risen, and a skewer comes out clean from the centre.
  • Serve with your favourite jam and whipped cream on the side.

Ingredients

  • 500 gm plain flour
  • 1 tbsp baking powder
  • 1 tspn sea salt
  • 100 gm unsalted cold butter, cubed
  • 2 eggs
  • 275 ml milk
  • cooking oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm