• Serves 12
  • 25 minutes
  • Difficulty Easy
  • 9 Ingredients


Tis time to indulge with these fluffy but moist scones with cream and jam just like in the old days.

Ingredients (serves 12)

  • 2 cups Plain flour
  • 3 tsp Baking powder
  • 1/2 tsp Himalayan fine rocksalt
  • 2 tsp Castor sugar
  • 2 tbsp Vegetable oil
  • 1 x 70g Egg
  • 2/3 cup milk (soy, coconut or oat)
  • 1/3 cup cream
  • Whipped cream and jam to serve with scones


  1. Preheat oven to 220C degrees. Mix flour, baking powder, salt, sugar in a bowl. In a separate large bowl, mix together egg, oil, milk and cream and combine them well.
  2. Sift flour mixture over the wet ingredients. Use a fork to gently combine them, do not over mix.
  3. Sprinkle flour to the kitchen bench, take dough out of the bowl and kneed briefly just to shape it to form about 2.5cm height, the mixture will be quite sticky, but don't panic, make sure your hands are well floured when handling the dough.
  4. Use a 6cm diameter scone cutter, flour the cutter and cut the dough using top-down cutting motion (do not twist), place scones close to each other to well-floured baking sheet, so the scone will not expand sideways. Bake in the center top position in the oven for 15~18 minutes or until golden.
  5. Serve with freshly whipped cream, and homemade jam.


Fancy an old fashioned afternoon tea? Here's my mum's recipe that has been used for many decades. The secret is not to play with the ingredients too much, let all the elements do their job to deliver that fluffy and moist scones everyone loves. We love to partner it with our homemade fig & chia seeds jam pictured here, and thick whipped cream - heavenly !!

  • I like these scones the recipesounds lovely they look so good


  • I am hit and miss with scones, some light some heavy. Will give this one a go.


  • Yummy, I must make some soon, it’s been a while.

    • I love to make them regularly because they are so easy and good on the budget and so delicious.


  • I do love a scone with fresh cream and jam. Makes my mouth water. I’ve been known to order a Devonshire Tea (with a latte!) as a treat. We haven’t made scones at home for quite a while, but this is a nice reminder that we should.


  • Clotted cream would go down a treat with this!


  • Love scones with jam and cream. This recipe sounds wonderful


  • Nothing nicer than a lovely scone with cream and jam and a good cuppa. Thanks for sharing your delicious looking recipe Missey Grace.


  • Have tried all different scone recipes so I will give this one a go as well. Why Not


  • Love hot scones with jam and cream, but will stick to my easy recipe with lemonade as the riser – just so simple and so easy, but still as decadent.

    • Oh I agree, the lemonade provides the vital elements to keep the mixture airy.
      It is also an option that I use when I can’t find the baking powder in a hurry. Missey :)


  • Scones are a nice treat. When we lived in Northern Ireland we had them frequently.


  • oh it has been such a long time since i made scones – maybe a great treat for afternoon tea for fathers day this weekend. – thanks for sharing your decadent recipe

    • Well, sounds like good timing :)
      I’d love to hear if your folks enjoy this type of scones.
      Cheers, Missey


  • Love a hot scone with jam and cream! Thanks so much!


  • Thanks for the recipe – do love good scones.


  • I’ve never had much luck with ‘the perfect scone’ but my pumpkin scones win at our local show each year! I’ll try out your recipe next time :)

    • That’s impressive, Tania. Can you share your pumpkin scones recipe?
      I finally understood the secret of making this fluffy and moist scone by limiting the work to form the dough, and treat it gently from the beginning to the end. – Missey


  • I’m trying to cut on calories lately, so I am not going to try it now. But I pinned it to remember it!
    I love scones! With jam and clotted cream. Slurp!!

    • Yes mum, I know exactly what you mean :)
      We usually have the scones once in a blue moon so it’s really a treat.
      Cheers, Missey


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