Ina's basic scones

Scones are perfect any time of day. Yum!

Recipe from: 15 March 2013
Preparation time: 15 min
Cooking time: 12 min


  • 2
    cake flour
  • 1/2
  • 1
    baking powder
  • 1/4
    butter, fridge temperature - cut into small blocks
  • 1
    extra large egg
  • 1/2
    buttermilk or plain yoghurt
  • 4
Servings: Change Serving


Preheat the oven to 220°C and sprinkle a Swiss roll pan (rectangular baking tray) lightly with flour.

Sift the flour, salt and baking powder together. Toss the butter through and then rub it gently into the flour with your fingertips to form a coarse, crumbly mixture. Alternatively, use a hand-held pastry-cutter.

Beat the egg, yoghurt and water with a fork and add to the flour while mixing with a knife. The dough will be softish.

Knead lightly six times and pat the dough out to 1.5cm thickness with your hand

Cut into rounds with a 5cm scone-cutter. Place close together on a baking sheet. Bake for 10-12 minutes.

Break open and serve with butter and good quality jam, honey or moskonfyt.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.


Read more on: recipe  |  starch  |  classic  |  baking

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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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