Treat yourself this Christmas with this beautiful scone recipe.


  • For the Scones

  • 2 cups self raising flour

  • 1/3 cup white sugar

  • 90g butter, cubed

  • 1 large egg

  • 3/4 cup cream pinch of salt

  • For the Cream

  • 1 Map Extra Strong roast capsule

  • 1 cup thickened cream

  • 2 tbsp sugar


  • For the Cream:

  • 1.

    Using your Map Coffee Machine, extract 1 Map Extra Strong Roast capsule using the Espresso

  • 2.

    Setting (30ml) into a cup.

  • 3.

    Dissolve the sugar into the hot liquid.

  • 4.

    Whip the cream into stiff peaks, and fold in the sweetened coffee.

  • For the Scones:

  • 1.

    Heat the oven to 190C.

  • 2.

    Mix flour, and sugar in a bowl.

  • 3.

    Add the cubed butter.

  • 4.

    Using the tips of your fingers, rub in the butter entirely until the mixture resembles fine breadcrumbs.

  • 5.

    In a separate bowl, beat the egg and cream until combined.

  • 6.

    Make a well in the centre of the flour mixture and pour egg mixture into the centre.

  • 7.

    Mix until just combined and pour dough out onto a lightly floured surface.

  • 8.

    Press dough out to about 1.5cm thick.

  • 9.

    Using a 6cm round cookie cutter or drinking glass, cut into rounds.

  • 10.

    Place into a single layer and bake for 15 min, or until golden.

  • 11.

    Serve with coffee cream


TIP: If you can, let the hot coffee cool a little before folding it in to the whipped cream.

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