top of page

Mini Scones

Makes 24


For the scones:

450g self-rising flour

115g stork margarine

300ml buttermilk


115g caster sugar

1 egg, beaten

300ml double cream, whipped

For the scones

1. Preheat the oven to 180 C.

2. Mix the flour and butter to a breadcrumbs consistency.

3. Stir through the sugar.

4. Add enough buttermilk to form a dough. (you may not need all the buttermilk)

5. Roll out the dough and cut into small rounds.

6. Egg wash.

7. Bake for 8-10 minutes.


1. Cut the scones in half and put jam on each half.

2. Pipe cream on top and top with a quartered strawberry.

bottom of page