21/09/2026
Homemade scones...there's just something rustic and homely about it. Top with butter and jam or get fancy with whipped cream and strawberries 🍓 either way you're going to love it.
Light & flaky Scones
𝑴𝒂𝒓𝒚𝒂𝒎 𝑽
2 cups flour
125g cold butter, cut into cubes (for even distribution)
3 tbsp sugar
¼ tsp salt
4.5 tsp baking powder (23ml)
1 egg
½ tsp vanilla essence
¾ cup buttermilk
1 egg, whisked - for glazing
In the bowl of a food processor (with blade attachment) add in flour, butter, salt, sugar and baking powder. Process until the mixture resembles breadcrumbs. It will take a few seconds.
In a measuring jug add in buttermilk, vanilla and egg. Whisk until well combined.
Turn the processor on and pour in the buttermilk mixture while the machine is running. The mixture will quickly form a ball. If it doesn't, add in a tablespoon of buttermilk at a time until it comes together.
Dust your counter or rolling mat with flour.
Empty the dough out onto the floured surface. Sprinkle with flour and pat down gently.
With a rolling pin, lghtly roll the dough out to about 2 cm in thickness.
Cut out scones with a scone cutter or drinking glass dipped in flour.
Brush tops of scones with whisked egg.
Bake at 220°C for 10-11 mins until lightly golden brown. Allow to cool completely then transfer to an airtight container.
*for best results make the dough, as directed, in a food processor. This keeps your dough cold and distributes the butter most evenly without having to rub the butter into the flour
*work quickly so that the dough doesn't warm up while you're rolling and handling the dough
*roll lightly and don't press down excessively, keep the dough light for flaky results
* whip cold fresh cream with 2 to 3 tbsp icing sugar and top scones with cream and with fresh strawberries.
