Scones are best made on the day of serving. They can be frozen for up to 3 months. Thaw in oven, wrapped in foil. Not suitable to microwave. You could substitute the double cream for clotted cream or whipped thickened cream. Note

Use a clear, carbonated lemonade for this recipe for a light-textured scone. You can replace the thickened cream with clotted cream or whipped thickened cream. Scones are best made on the day of serving. Note

For a beautiful morning tea, serve these golden blueberry scones warm, split open with a dollop of custard cream.

These cheesy savoury scones are delicious served warm with melting butter.

If liked, sprinkle the top of the damper with some extra grated cheese before baking. Replace chives with a combination of other herbs like parsley and thyme, or use some Aussie flavourings such as lemon myrtle and dried bush tomato. Note

Scones are best made on the day of serving. They can be frozen for up to 3 months. Thaw in oven, wrapped in foil. Use a zester to shred lemon rind. Note

Nothing beats freshly baked scones with sweet cherry jam and cream.

To prevent dough from sticking, dust the inside of the cutter with flour. Home-baked treats are healthier and more tasty than store-bought ones, and the kids can be involved in their making Note

Brushed with a honey glaze, these citrusy scones are heavenly served straight out of the oven with a hot pot of tea waiting.

This recipe celebrates the classic scone by keeping the ingredients and flavours simple.

Scones are a classic in the United Kingdom but have also quickly gained popularity throughout the world, especially for high tea.

These molten hot cheese scones are perfect for a hungry crowd.

When a recipe says “cut” the liquid through the dry ingredients, it means don’t stir, just use a knife quickly and lightly to draw the knife through the flour, so moistening the dry ingredients as lightly as possible. This is done to stop you overworking the flour — which causes tough scones. Note

Unbaked pinwheels can be frozen for up to a month. Bake them straight from the freezer, adding about 10 minutes to the baking time. Note

Butteries can be made the night before you want to eat them. Once cut into squares, put on greased tray. Cover with two Layers of plastic wrap and refrigerate overnight. Remove from fridge and leave to rise in a warm place then bake. During baking, butter will melt out of the rolls, so ensure you […]

Mini parmesan scones with goats cheese & tapenade make delicate, tasty little canapes.

Serve with blueberry jam and cream. The scones are suitable to freeze. Note

egg-free nut-free Note

Scones are suitable to freeze for up to 2 months. Defrost in a microwave oven on medium (50% ) in 30 second bursts until just warm. Note

We used a strong, stilton-like blue cheese in this recipe. Note

Kids will adore these vegemite-flavoured scones filled with more vegemite and sliced tomatoes.

You will need 1 large (230g) over-ripe banana and 1 medium (120g) carrot for this recipe. Note

A genuine Australian classic, pumpkin scones are best scoffed warm and spread with lashings of butter.

When it comes to gluten-free baking, sometimes gluten-free flour is not enough on its own. This gluten-free scones recipe lets you get the right texture and taste without adding gluten.

This recipe is not suitable to freeze. Note

The amount of milk you need to add to this scone dough depends on the water content of the pumpkin. The amount you add will vary every time you make these scones. Note

These scones are at their very best made just before serving. Eat them hot, straight out of the oven. Note

Unbaked scones can be frozen for up to a month. Bake them from the freezer, adding about 10 minutes to the baking time. Note

You need to cook 2 medium potatoes (380g) for this recipe. The scones are best made and eaten on the same day. They can be frozen for up to 3 months.Thaw in oven, wrapped in foil. Note

Scone dough can be made in a food processor. Pulse flour, sugar and butter until mixture looks crumbly. Add milk and the water; process until the ingredients come together to make a soft sticky dough. A mixture of milk and water was used for these scones. All milk can be used (darker scones), all water […]