You simply can’t beat a warm scone, slathered in jam with a good dollop of vanilla bean cream! This traditional recipe comes together with just three pantry staple ingredients.




  1. 3 cups (450g) self raising flour
  2. 80g salted butter, cold
  3. 1 cup (250ml) full cream milk, cold
  4. Extra flour, for dusting
  5. Extra milk, for brushing

Whipped Cream

  1. Thickened Cream
  2. Queen Vanilla Bean Paste
  3. Icing Sugar
  4. Berry jam, to serve


  1. Step 1

    Preheat oven to 180C.

  2. Step 2

    Combine flour & butter, then rub the butter into the flour with your fingertips until it resembles breadcrumbs. Pour milk over the mixture then stir using a butter knife, until dough comes together

  3. Step 3

    Transfer dough onto bench, knead lightly to just bring the dough together into one smooth ball, then pat down into a 2 cm / 4/5" thick disc. Dip a 5 cm round cutter into extra flour then cut the cough into rounds – do not twist the cutter.

  4. Step 4

    Carefully transfer scones onto baking tray and brush lightly with milk. Gather remaining dough scraps and repeat. Bake for 10 -12 minutes until top is golden and it sounds hollow when tapped.

  5. Step 5

    Whip cream, Vanilla Bean Paste and Icing sugar to firm peaks. Serve scones warm with jam and cream.

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