Berry creamy delights
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CHOICE recipe scones


Serves: approximatly 18-20 depending on size

500 g self raising flour, sifted
1/2 teaspoon salt
60 g butter, room temperature, chopped
350 mls whole milk

CHOICE recipe scones


  • Preheat oven to 210°C with the fan on or 230°C with no fan.
  • Grease a baking tray.
  • Sift flour and salt into a large bowl and rub the butter into the flour with the tips of your fingers until mixture resembles fine breadcrumbs.
  • Using a butter knife stir in milk to make a soft dough.
  • Pour dough out onto a floured bench, knead the dough lightly with fingertips until you get a fairly smooth dough, no more than 1 minute.
  • Roll out to a 15 mm thickness and cut into rounds (5 – 6cm) and place symmetrically onto a greased scone tray approximately 2 cm apart.
  • Brush scones with milk.
  • Bake on the top shelf of the oven for approximately 10 minutes, or until golden browned.


  • If you have an old conventional oven you may need to turn the tray half way during cooking so the scones cook evenly.
  • Serve with whipped cream and raspberry jam.
  • Once made the scones can be frozen for up to 1 month.
  • Light hand touch is needed when kneading the dough. 



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