Sunday, September 19, 2010


Warm scones served with home-made Peach jam

 Adapted from JoyOfBaking.


260g self-raising flour
40g sugar
75g cold butter 
1/2 cup cold milk/cream
1 egg, lightly beaten
1 tsp vanilla

  • Preheat oven to 190 degrees C.  Line a baking tray with baking paper.
  • Combine beaten egg, vanilla extract and milk in a small bowl.
  • Sift flour into a mixing bowl.  Combine with sugar.  Add in cold butter and cut into small pieces.  Rub butter into the flour  using fingertips until mixture resembles breadcrumbs. 
  • Make a well in the centre.  Add in egg mixture.  Mix with a plastic spatula until mixture forms a soft dough.  Do not over mix.
  • Turn dough onto a lightly floured surface.  Pat dough into 4cm thickness and using a 5 cm diameter  round  cutter, cut out rounds (or cut into squares).
  • Place scones on prepared tray, 1 cm apart.  Brush the tops of the scones with a little milk/cream.  
  • Bake for about 20  minutes or until cooked through.
  • Remove and cool on a wire rack.
  • Serve warm with jam and whipped cream.


  1. Looks delicious...will you be posting your peach jam recipe too? :-)

  2. Hi Claire

    Didn't follow a recipe for my peach jam. Hopefully this summer I shall have enough peaches to make more jam - then I will have the recipe for you.


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