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Merle Parrish’s Basic Scone Recipe

Merle Parrish’s Basic Scone Recipe

These basic scones are an award-winning CWA show recipe from baking champion Merle Parrish.

Merle Parrish’s Basic Scone Recipe



3 cups self-raising flour

1 tsp cornflour

1 tsp baking powder

pinch of salt

2 tbsp cream

1–1/4  cups milk, plus extra

to brush

jam and cream to serve

Basic Scone Recipe

Preheat oven to hot (220°C) and lightly grease a baking tray.

Sift the flours, baking powder and salt into a mixing bowl and make a well in the centre. Use a butter knife to mix in the cream and enough milk to make a soft dough.

Gather the dough together and turn out onto a lightly floured bench. Knead gently and briefly until smooth. Don’t overwork the dough or you will have tough scones.

Use a rolling pin to roll out to about 1.5cm thick. Cut out rounds with a 5cm round cutter and place slightly apart on the tray. Brush tops lightly with milk, and bake for 12–15 minutes, until risen and lightly browned.

Serve warm or at room temperature, with jam and cream.

Fancy adding a twist to your scones? Why not serve with this delicious rhubarb jam? 

From Merle’s Country Show Baking and Other Favourites by Merel Parrish, Reprinted by Permission of Random House Australia, Copyright Merle Parrish 2013. All Rights Reserved.

RRP $39.95 by Elbury Illustrated. Available now from bookstores and online retailers.

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