Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Scones Recipe
Everyone wants a terrific, traditional scone recipe!!! These are actually fast plain scones you’ll make time and again.
These scones are made with a meals processor which isn’t solely quicker, it eliminates the chance of frequent pitfalls. Comfortable and fluffy insides, golden tops, serve them with copious quantities of jam and cream for the final word traditional afternoon expertise.
Traditional plain scone recipe
Maybe the best of all baked items on this total world, the standard scone certainly conjures up fond recollections for each Aussie. Gatherings with household and associates, college bake gross sales, fundraising morning teas at work, a quaint little cafe within the Southern Highlands, or your grandmother’s kitchen.
(Your grandmother, not mine. Mine lived in Tokyo and hated cooking. I might have died of shock if she ever baked something. Or refused to eat it out of suspicion 😂).
Plain scones – made simple!
That is how I make plain scones. They’re smooth and fluffy on the within, with the signature “flaky folds” if you break it open, and a golden rustic-but-not-too-rustic prime:
Meals processor. Self elevating flour and chilly butter – blitz 8 seconds. Add milk – blitz 8 seconds till ball varieties.
Flip dough out, knead evenly 10 occasions (no extra), evenly roll throughout the highest to clean floor. Lower scones out, bake 12 minutes.
No egg. No lard. No cream. No sugar. Why complicate one thing that’s already good?
Meals processor, all the best way
“Meals processor?”, I hear traditionalists gasp in shock.
Sure. (She says firmly). Meals processor. Not solely is it quicker with actually zero effort, it eliminates a number of “threat elements” in relation to making scones (eg overworking dough, melting butter with sizzling arms) and the dough comes collectively higher. Softer and smoother, which implies your scones could have a smoother prime in comparison with handmade ones.
Right here’s a comparability of the finger-rubbing methodology vs meals processor. They’re just about similar by way of rise and fluffy-factor, however the floor of the meals processor scone is noticeably smoother.
Not that there’s something flawed with a country prime on scones. Scones are, in any case, humble and rustic meals, not supposed to seem like one thing from a Michelin star patisserie. 🙂
Important Ideas for making the BEST Scones!
It alarms me that I really feel like I might write a complete essay on scones, so I’m restraining myself and summarising ultimate ideas in your new scone making life.
1. Resist the urge to twist – I really feel like my hand all the time desires to twist when urgent the cutter into the dough. Resist the urge. Push straight down and pull straight again up. It will guarantee your scones rise and so they rise straight, not wonky.
2. Don’t clean the perimeters as soon as minimize – For a similar purpose as above. So when dealing with the minimize scones, minimise touching the minimize sides.
3. Knead 10 occasions, no extra – Kneading the dough makes the floor of scones smoother with a extra even rise. Nonetheless, many recipes will inform you by no means to knead the dough as a result of it will make the scones powerful.
After many years of scone making, I can definitively inform you – scones can take kneading. I’ve discovered that 10 gentle kneads doesn’t have an effect on the fluffiness, rise or softness of scones in any respect, nevertheless it does make the scones smoother on the floor.
So 10 kneads. That’s my rule!
4. How do you serve scones? With copious quantities of of jam and cream, with espresso and tea. I do know not of another manner. 🤷🏻♀️
Scones FAQ
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What’s the distinction between a biscuit and a scone? That’s biscuits as they’re recognized in America that seem like scones! A southern traditional served savoury, fabulous with grits, sausage gravy and eggs. And a comparability of this humble Aussie scone recipe with this New York Instances Biscuits recipe verifies that they’re certainly made the identical manner – simply used for various functions. 🙂
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Ought to scones have egg? Some recipes do, nevertheless it’s a lot softer and fluffier with out egg (as a result of egg binds higher however removes moisture from baked items). I attempted with and with out facet by facet simply to be 100% positive.
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Are scones British? Sure, we Aussies have the Brits to thank for brining scones to our shores. 🙂
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Why are my scones lopsided? To keep away from wonky scones, see Tip #1 above: press the cutter straight up and down, don’t twist. And keep away from touching the perimeters when transferring to the baking tray.
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How lengthy to scones hold? Scones are finest served on the day they’re made however will hold for as much as 3 days in an hermetic container. Simply heat them earlier than serving to make them smooth and fluffy.
The good Aussie scone. Quaint consolation meals that can by no means exit of vogue.
Curiously, somebody informed me the opposite day that apparently there’s a Nice Debate within the UK about whether or not jam or cream needs to be dolloped on first. The considered cream first then dolloping jam on the cream by no means even crossed my thoughts!
Somebody, please clarify!! 😂 – Johnsat x
Extra Aussie favourites
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Lemonade Scones 3 ingredient shortcut scones!
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Pikelets
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Lamingtons
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Pavlova
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Sausage Rolls
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Occasion Pies
And extra afternoon tea favourites
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Cinnamon Swirl Bread – simple, no yeast!
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Cheese, Herb and Garlic Loaf or Zucchini Cheese Loaf– fast bread, no yeast
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Apple Muffins or Apple Cake
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Raspberry Bars or Strawberry Bars
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Blueberry Lemon Loaf with Lemon Glaze or Blueberry Lemon Yoghurt Cake
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Savoury Cheese Muffins or Cornbread Muffins (private fave😇)
WATCH HOW TO MAKE IT
Ingredients
- 3 cups / 450g self raising flour (Note 1)
- 80 g / 3 oz cold salted butter , cut into 1 cm / 2/5″ cubes (Note 2)
- 1 cup / 250 ml milk, fridge cold (Note 2)
- Extra flour , for dusting
- Extra milk , for brushing
- Strawberry jam (or other of choice)
- 250 ml / 1 cup whipping cream
- 1 tbsp white sugar
- 1/2 tsp vanilla extract (optional)
Instructions
- Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).
- Place flour in food processor, then butter. Blitz on high for 8 seconds until it resembles breadcrumbs.
- Pour milk all over the flour (don’t pour in one place). Blitz for 6 to 8 seconds on high until the crumbs turn into ball(s).
- Transfer dough onto work surface, scrape out residual bits in the food processor.
- Knead lightly no more than 10 times just to bring the dough together into one smooth ball, then pat down into a 2 cm / 4/5″ thick disc. Dust with extra flour if necessary (I don’t need it).
- Optional: Lightly roll across the top with a rolling pin to smooth the top.
- Dip a 5 cm / 2″ round cutter into Extra Flour.
- Plunge cutter straight down and back out into dough – do not twist. Repeat all over disc.
- Remove excess dough from around scones, then carefully transfer scones onto baking tray, taking care not to smear / press the cut sides. (Note 4)
- Gather together dough scraps and repeat. I get 10 scones in total.
- Brush tops lightly with milk. (Optional)
- Bake for 10 to 12 minutes until the top is golden and it sounds hollow when tapped.
- Remove from oven, then transfer onto dish towel and wrap loosely (makes top soft).
- Once cooled to warm (10 – 15 minutes), serve warm.
- Tradition is to split the scone with hands (no knife!), slather with jam and dollop on cream.
- Whip cream, sugar and vanilla until soft peaks form. Makes 2 cups of whipped cream.
Notes
1. Self raising flour is just plain / all purpose flour with baking powder already in it. Make your own by measuring out 3 cups of plain flour, then remove 6 tsp of the flour and add 6 tsp of baking powder.
2. Or use unsalted and add 1/4 tsp salt.
3. Full fat is best, low fat ok, 0% fat not recommended.
4. This helps ensure maximum rise and also that they rise straight. Anyone else ever experience wonky scones? 🙂
KNIFE cutting: You could also shape dough into a square/rectangle and cut using a sharp knife instead of pressing out rounds.
5. NO FOOD PROCESSOR: Make this the traditional way by rubbing the butter into the flour with your fingertips or a pastry cutter, until it resembles breadcrumbs like in the video / photos. Then stir milk in using a butter knife – you will probably need an extra 2 tbsp of milk otherwise the dough is too dry.
6. Source: I’m not sure where I originally got the recipe from, probably Womens Weekly or taste.com.au, it’s a pretty standard basic scone recipe. However, since that time, my steps, the instructions and tips are definitely my own, from baking many batches of scones over the years!
7. Scones are most definitely best served warm. Reheat in microwave – just 10 sec for 1, about 20 sec for all of them. For reheating in the oven, wrap in foil then bake at 160C/320F for 5 minutes.
8. Nutrition per scone, excluding jam and cream (because I cannot be held responsible for how much you pile on!)
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
