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Scones - Orgran

  • Prep Time: 30m
  • Cook Time: 15m
  • Serves: 12



  • 2 1/4 cups ORGRAN Self Raising Flour (290g)
  • 3/4 cup milk or soy milk (190ml)
  • 1 egg
  • butter, chopped
  • 1 tablespoon sugar (12g)
  • pinch salt
  • extra milk for glazing


  • Preheat oven to 220°C (430°F)
  • Lightly grease baking tray.
  • Sift flour, salt and sugar into a large bowl
  • Rub in the butter, using fingertips until the mixture is fine and crumbly
  • Lightly beat egg and milk in a separate bowl.
  • Make a well in the centre of the mixture and pour all the egg mixture into the well.
  • Mix lightly with spoon or spatula to form soft dough. Slowly add small quantity of flour to prevent sticking, if needed.
  • Gather the dough together, (do not knead the dough) and merely turn it out onto a lightly floured surface. Lightly press out the dough until it is 2.5cm (1") thick.
  • Cut out rounds with a floured 5cm (2") cutter
  • Heat a baking tray in the oven for 5 minutes
  • Place with the extra milk. Bake on the middle shelf of the oven for 10-15 minutes or until golden brown on the top.
  • If you are serving the scones warm, wrap them in a clean tea towel while still hot.
  • Serving
  • Serve warm or cold with butter, cream, jam or strawberries.
  • Variations
  • For sultana scones, add 1 cup sultanas in step 1 when you sift the flour into the bowl.
  • For date scones, add 1 cup finely chopped pitted dates to the flour in step 1.
  • For cheese scones, add 1 cup grated cheddar cheese to the flour in step 1.