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Curtis Stone's mum’s scones

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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.

  • Serves8
  • Cook time15 minutes
  • Prep time15 minutes


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C (180°C fan-forced). Lightly dust a large baking tray with plain flour.
  2. Step 2

    Sift self-rising flour, baking powder and salt together into a large bowl to blend.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Step 7

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