aunt madge’s scone recipe


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aunt madges scone recipe
aunt madges scone recipe2

prepare ahead?

You can freeze. To reheat, preheat the oven to 200C (400F) and bake straight from the freezer on a baking tray for 10 minutes or until the scones are deep golden brown.

variations for fun

aunt madge was a purist and didn’t ever mess around with her scones ;).

troubleshooting guide

too wet
– If the scones are soggy after they have cooled it means they are underbaked. Next time bake for longer.

tough texture
– Good scones need a light hand when you’re mixing and forming. Next time try not to handle the dough as much.

scones too flat – It’s important to use self raising flour and place the scones close to each other so they rise properly. Make sure your flour is fresh.

burned – If the scones are browning too much, cover with foil.

serving suggestions

Serve warm from the oven with whipped or clotted cream, your best jam and tea in fine china cups.

leftover potential

Freeze in a plastic bag and defrost in a warm oven.

related links



back to Simple Breadmaking Overview Page

aunt madge’s scones recipe
makes 9-12
300g (10.5oz) self raising flour
pinch salt
250g (8.8oz) milk
1 tablespoon butter, melted

1. Preheat oven to 230C (450F).

2. Combine both flour and salt in a bowl.

3. Make a well or depression in the centre of the flour mixture and add the milk and butter. Stir with a knife until only just combined. Best to err on the side of undermixing.

4. On a lightly floured surface form into a 2cm (3/4in) thick dough.

5. Cut rounds with a small glass or chinese tea cup (approx 5cm /2in diameter). PLace on an oven tray close to each other and brush with a little extra milk.

6. Reduce heat to 220C (425F). Bake for 10 minutes or until lightly golden.

6. Serve warm with cream and jam.

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