There are so many different scone recipes out there, but if you’re looking for light and fluffy perfection you’re onto a winner here. This is an old family recipe that produces perfect scones every time and never fails to impress. The dough is needed until it’s smooth and rises to beautifully when cooking. Let them rest for a few minutes after pulling them out of the oven, then break one open while it’s still warm and top with your favourite jam and bog ol’d dollop of thickened cream. Enjoy!
2 cups (250g) self raising flour
1 tablespoon sugar
1/2 cup (125ml) skim milk
1/2 cup (125ml) thickened cream
1. Pre-heat oven to 220C. Lightly grease a large baking tray. Whip up the egg and add sugar. Beat in the milk and cream. Stir in the (sifted) flour. Knead onto a flour dusted bench top until a smooth dough consistency.
Ad. Article continues below.
2. Cut out 12 scones with a cutter or rim of a glass. Place on greased baking tray. Cook for 12 minutes — removing immediately and let cool for 5-10 minutes before serving.
If you’d like to see more recipes from Starts at 60, click here. And if you have a recipe you’d like to share with the Starts at 60 community – we’d love to share it! Submit them to us by completing the form below.