Donna Hay: Basics To Brilliance

Slice these warm scones in half and spread with whipped or double cream and your favourite jam.


  • 3½ cups (525g) self raising (self-rising) flour

  • 1 teaspoon baking powder

  • ½ cup (110g) caster (superfine) sugar

  • 75g unsalted butter, chopped and at room temperature

  • 1 cup (250ml) milk, plus extra for brushing

  • ½ cup (125ml) single (pouring) cream


  • 1.

    Preheat oven to 180°C (350°F). Place the flour, baking powder, sugar and butter in a large bowl and rub together, using your fingertips, until combined.

  • 2.

    Make a well in the centre of the mixture and add the milk and cream. Using a butter knife, mix until just combined.

  • 3.

    Turn out onto a well-floured surface and knead until just combined. Pat the dough into a rough 2cm-thick rectangle. Using a 6cm cookie cutter, cut rounds from the dough, re-rolling as necessary.

  • 4.

    Place on a lightly greased baking tray lined with non-stick baking paper and brush with extra milk. Bake for 15–20 minutes or until golden and cooked through. Allow to cool slightly before serving.

Nutritional information

Nutritional analysis per serving (15 servings)

  • Energy 243kj
  • Fat Total 10g
  • Saturated Fat 6g
  • Protein 3g
  • Carbohydrate 33g
  • Sugar 14g
  • Sodium 38mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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  • For neat round scones, avoid twisting the cookie cutter when cutting — push straight down instead. It helps to dip the cookie cutter in a little flour.
  • Place the scones close together on the baking tray so they rise upwards.

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