Is there anything better than a scone fresh out of the oven with jam & cream? Over the years we’ve tried many different scone recipes but the following recipe is foolproof. The scones turn out deliciously moist in the middle with a slight crunch on the outside. We’re serving them with homemade Tasmanian blackcurrant jam and double cream…………say no more!


3 cups SR flour

2tsp baking powder

2tbs icing sugar

200mls thickened cream

125mls water


Preheat oven to 200° C (fan forced)

Sift flour, baking powder and sugar into large mixing bowl

Make a well in centre and add cream and water

Using a knife cut and fold the mixture until it forms a ball

Tip mixture on a lightly floured surface and knead until just smooth

Push dough flat with hand until approx 2cm thick

Using a floured scone cutter cut the scones until all dough used

Place cut out scones next to each other on an oven tray (covered with glad bake)

Bake scones for 15 mins are until golden brown

For a softer scone cover with tea-towel, if you prefer the crunch allow to cool slightly on rack

serve with your favourite toppings

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Basic scones

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