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The perfect scone


  • Preheat oven to 175°C fan forced (195°C normal). 
  • Rub the flour with the butter, sugar and salt in a large bowl until well combined. (A mixer with a paddle attachment could be used.) 
  • Make a well in the centre, pour in the milk and buttermilk, and fold to form a soft dough. DON’T OVER WORK! 
  • Then roll out the dough on a lightly floured work bench to about 3 cm thick and cut out rounds. DON’T KNEAD! 
  • Place the scones on 1-2 baking trays lined with baking paper and cook in the oven for about 15-20 mins until risen and pale golden. 
  • Serve immediately with your favourite jam and soft whipped cream on the side. 
  • nb.  Leftover scones can be frozen. 
  • (Emma Mackay, Australian pastry chef – adapted from a United Distillers Brewery recipe in Edinburgh, Scotland)


  • 500 gm self-raising flour, sifted
  • 125 gm unsalted butter, softened
  • 75 gm caster sugar
  • ½ tspn salt
  • 125 ml milk
  • 125 ml butter milk

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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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm