Hot buns for ‘scone-esseurs’

Do excuse that naughty title, I just couldn’t help myself. I’ve been reading the Urban Dictionary’s definitions of the word ‘scone’ and laughing out loud (just as well I’m home alone and not in a public place).

The first definition is tame enough but they get progressively funnier (and smuttier) as the list goes on. You can check them out here, or you can stay cosied up with The KitchenMaid and learn the secrets of making light, fluffy scones.

Phwooaar! Look at those hot buns!

I’d like to say I learned how to make these scones at my mother’s knee, but I didn’t receive this particular piece of kitchen wisdom until I was in my mid-20s and slowly dying of boredom as a public servant (well, as the personal assistant to a public servant, which was even worse). One of my colleagues, Julia, used to post recipes on the then newly-invented email newsletter that went around the building every morning. I went overseas and I think she retired, but I still think of her every time I make her recipe. Most ‘scone-esseurs’ I know agree that no other scones come close.


3 cups plain flour
2 Tbsp baking powder
pinch of salt
30g (2 Tbsp butter)
1 Tbsp sugar
1 egg
1 1/2 cups  liquid – milk, water and plain yoghurt in equal (ish) quantities
Extras: 1 tsp smoked paprika (or mustard powder) and 1 1/2 cups grated cheese OR 1 tsp cinnamon and 1 1/2 cups chopped dates

Preheat the oven to 220C and put the oven tray in to heat up (don’t grease or flour it).
Sift the dry ingredients into a bowl, then rub in the butter until it’s well mixed in. Stir through the ‘extras’. Mix the liquids together in a jug, then pour into the dry ingredients.
Mix VERY lightly with a knife until a soft dough forms. Tip out onto a cool floured bench top and pat into a flat shape about 2.5cm high. Cut into squares and put immediately on the hot oven tray that has been waiting in the oven for this moment. Leave about a thumb space between them so they have room to nearly join up while cooking.
Bake for 10-12 minutes until golden, crusty and well risen. Leave on the tray to cool briefly, then eat with lashings of butter. There are never any leftover in our house, but they can be frozen. Julia always said that it was an old wives’ tale that eating hot scones gave you indigestion. As a moderately aged wife, I can only concur!



  1. November 2, 2010 / 8:52 pm

    This recipe is very interesting as it has a lot less butter than the Edmonds one.
    I learnt scone making from my father – use plenty of liquid and don't over mix is what he always said!
    Loved all the definitions of scone.

  2. November 2, 2010 / 9:20 pm

    good evening!
    Lovely recipe, I must try your scone..

  3. November 3, 2010 / 6:58 am

    Love the title lol. I am hopeless at making scones and have given just about every fail safe recipe a try but your description has coaxed me into bookmarking this recipe to try soon ;0)

  4. November 3, 2010 / 7:30 pm

    Very catchy and clever title.

    I too am re-discovering scones. Soemtimes a hit, sometimes a miss. I love how you have cut them too. A nice change from the usual circles.

  5. November 4, 2010 / 8:28 pm

    Never been that good at scones, but recently made some most delicious ones and I put it all down to the yogurt. That surely must be why yours are so good too.

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