Joanna’s gran’s perfect scones

“Scones instantly remind me of the women in my family – my sisters, Mum, Nanna and my late gran, Berenice. Gran was wonderfully independent.” Give Joanna’s gran’s irresistible scones a go this weekend.



Note: + Cooling time



  • 3 cups (450g) self-raising flour
  • 2 pinches of salt
  • 2 tsp baking powder
  • 60g butter, chilled
  • 2 Coles Australian Free Range Eggs
  • 1/2 cup (125ml) milk
  • 2/3 cup (110g) sultanas (optional)
  • 1 tbs milk, extra
  • Coles Premium Raspberry Jam, to serve
  • Dollop or double cream, to serve



Preheat oven to 230°C. Grease a 20cm x 30cm lamington pan and sprinkle with a little flour. Combine the flour, salt and baking powder in a large bowl. Add the butter and use your fingertips to rub into the flour mixture until it resembles coarse breadcrumbs. Make a well in the centre.


Whisk the eggs, milk and 1/4 cup (60ml) water in a jug. Pour into the flour mixture with the sultanas, if using, and use a round-bladed knife to gently stir until combined and a soft dough forms.


Turn onto a lightly floured surface and gently knead until smooth. Using lightly floured hands, press the dough out to a 3cm-thick disc. Use a floured 7cm pastry cutter to cut discs from the dough, rerolling the excess. Place the scones, side-by-side, in the prepared pan. Brush the tops of the scones with extra milk.


Bake for 15-18 mins or until the scones are golden and sound hollow when tapped. Set aside to cool slightly. Serve warm with jam and 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.