Curtis Stone's mum’s scones

A timeless classic, Curtis Stone's mum’s scone recipe is definitely one to try. Ready in just 30 minutes, they’re perfect for morning or afternoon tea with your favourite cuppa.

8

15m

15m

Ingredients

  • Plain flour, for dusting
  • 3 cups self-rising flour
  • 3/4 tsp baking powder
  • Pinch of salt
  • 1/2 cup cold full-cream milk
  • 1/2 cup cold thickening cream
  • Serve with: butter, jam, lemon butter, clotted cream

Method

STEP 1

Preheat oven to 200°C (180°C fan-forced). Lightly dust a large baking tray with plain flour.

STEP 2

Sift self-rising flour, baking powder and salt together into a large bowl to blend. 

STEP 3

Add the milk and cream. Using a butter knife, gently stir liquids into flour mixture just until a dough begins to form. Do not overwork or overmix the dough.

STEP 4

Turn dough out onto a clean work surface and very gently knead to gather dough together. Lightly flour rolling pin and roll out dough to about a 2- to 3-cm-thick disc. 

STEP 5

Using a 6cm-diameter biscuit cutter, cut out scones, flouring the cutter between each cut. Transfer scones to the prepared baking tray, arranging them about 2.5 cm apart. 

STEP 6

Bake scones for 10 to 15 mins, or until pale golden. Transfer scones to a clean tea towel and loosely wrap them up to keep them warm.

STEP 7

Serve scones warm with butter, jam, lemon butter and clotted cream.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.