Classic scones

by Leah Halmagyi


  • 500g self-raising flour
  • 30g caster sugar
  • 1½ tsp bicarbonate of soda
  • 240ml milk
  • 60g butter, melted
  • 1 tsp natural vanilla extract


1 Preheat oven to 180°C. Sift the flour, sugar and bicarbonate of soda into a large bowl. Mix the milk butter and vanilla, then stir in using a pair of butter knives until a dough just forms. Knead lightly then flatten to a disc 4cm thick.
2 Form scones using a 5cm biscuit cutter, then mist with water and dip each in a little extra flour. Arrange on a lined biscuit tray, then bake for 20-22 minutes, until golden. Cool on a wire rack.