Foolproof Scones


These Foolproof Scones are exactly what the name suggests - foolproof. I was given this recipe for Scones about 25 years ago, and have had success every single time throughout the years. In fact, I have had many people over the years compliment me on their fluffiness, lightness - and ask me for the recipe. Well, here it is - complete with video demonstration.

4 cups self-raising flower

2 dessertspoons white sugar

2 tablespoons unsalted butter

2 cups milk

2 eggs


Preheat oven to 230°C.

In a small bowl, beat the egg with the sugar.

In a small saucepan, melt the butter. Add the milk to the melted butter.

In a large bowl, sift the self-raising flour.

Add the egg/sugar mixture to the flour. Add melted butter/milk mixture to the bowl.

Mix together with a knife, by turning the bowl and continually cutting through the mixture - do NOT use a spoon as this will only work to eliminate the air in the mixture

Sprinkle your bench with a generous amount of self-raising flour, and scrape the mixture out of the bowl onto the flour. It should be a very wet and lumpy-looking consistency.

Using your fingertips (dipped in flour), gently push the mixture out until it is about an inch thick.

Use a Scone cutter (dipped in flour), to cut your Scones out - this mixture will give you approximately 24 Scones.

Place the Scones on a greased baking tray - close to eachother. Scones LOVE company - and place on the middle shelf in your oven for only 8-10 minutes.

Don't be tempted to cook them any longer. Providing your oven has been pre-heated, this will definitely be the correct time. Any longer, and they will start to burn on the bottom.

For a video demonstration, see below:

Foolproof Scones - Video Demonstration

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