Australian-Style Scones – a delicious recipe with Flour, Butter, Egg, Milk, Cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400u00b0F. Rub your cold butter into the flour until it starts to resemble coarse breadcrumbs. You can do it in the food processor but make sure you leave a few larger chunks (i.e. don't process it too long). Then add your beaten egg and most of the milk. Mix it thoroughly but quickly and don't overmix. It should be a soft dough. Use your hands to pat it down to about an inch thick and use a glass or cookie cutter to cut rounds. Place on a baking sheet (lined with a Silpat or parchment) about 1cm apart. Brush tops with milk. Bake for about 12-15 mins or until golden brown on top.
2
These absolutely must be served with cream and jam. The best cream is double cream (60% milk fat!) which you don't have to whip-it stays solid by itself! But it's quite hard to buy here in Canada so I whipped some regular whipping cream.
705
kcal
Calories
46
g
Fat
61
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 3-1/2 cups Self-Rising Flour, 2-7/8 ounces, weight Butter, 1 whole Egg, 1 cup Whole Milk, and more.
Yes, Australian-Style Scones falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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