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  • Aug 11th 2011
  • 0 comment


  • 3 cups (450g) plain flour
  • 1½ tbs baking powder
  • good pinch salt
  • 2 tbs caster sugar
  • 60g (¼ cup) cold butter, cut into small cubes
  • 150ml (⅔ cup) milk
  • 150ml (⅔ cup) water
  • extra flour for dusting
  • 2 tsp extra milk for brushing tops


  1. Prepare an oven shelf by placing it in the top third of the oven. Preheat the oven to 210C (190C fan forced). Paper line or grease and flour a baking sheet.
  2. Attach the mixing bowl, flat beater and pouring shield to the stand mixer. Add the flour, baking powder, sugar and salt to the bowl; turn the mixer to speed 2 and mix until well combined. Drop in the butter and increase the mixer speed to speed 4. Mix for 2 minutes, or until the butter and flour are well mixed and the mixture looks like coarse crumbs.
  3. Turn off the stand mixer and scrape the sides of the bowl. Add the milk and water and mix on speed 6 until the mixture just forms a dough. This will only take about 8 seconds.
  4. Turn out the dough onto a floured work surface. Knead lightly until the dough feels soft and smooth. Gently form the dough into a circle, approximately 3cm thick and cut out the scones using a cutter that is regularly dipped in flour.
  5. Arrange the scones on the prepared baking tray so that they are touching each other. Lightly brush the tops of the scones with a little milk.
  6. Bake without delay on the top shelf of the oven for about 12 minutes.


  • Do not overwork the mixture.
  • Use plain flour and add baking powder for best results.
  • Placing the scones on the tray so they are touching helps them to rise vertically during baking, giving you a taller, finished scone.