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Photo of Classic scones by WW

Classic scones

Total Time
25 min
10 min
15 min
The humble scone is a scrummy afternoon tea that is moist and fluffy and can be garnished with a variety of delicious toppings.


White self-raising flour

1½ cup(s), (225g)

Icing sugar

1 tbs

Reduced fat oil spread

30 g


¾ cup(s), (180ml)

Skim milk

1 tbs


  1. Preheat oven to 220°C. Lightly spray a 20cm x 30cm baking tray with oil. Dust the tray with 1 tablespoon of the flour, shake out excess.
  2. Combine the remaining flour and sugar in a large bowl. Using fingertips, rub in the spread until the mixture resembles breadcrumbs. Using a butter knife, gently stir in the buttermilk until just combined (do not over mix). Gently knead dough on a lightly floured surface for 30 seconds or until just smooth.
  3. Press dough out to 2.5cm thickness. Using a 4.5cm-round cutter dipped in flour, cut out 12 scones from the dough. Arrange the scones on the prepared tray. Lightly brush tops with the skim milk. Bake for 12-15 minutes or until scones are browned and sound hollow when tapped on the base with fingertips. Serve warm.


SERVING SUGGESTION: Make double the quantity and freeze half the scones in an airtight container for up to two months. Thaw and then reheat in the microwave to serve.