• Prep Time 80 minutes
  • Cook Time 10 minutes
  • Serving For 20 people
  • Difficulty Normal

Recipe Description

Although I prefer to make this recipe fresh, it is possible to keep some unbaked scones in the freezer after having cut them. Just make sure that when you will need them, to let them fully defrost and reach room temperature before baking them.

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 1125g cake flour
  • 125g icing sugar
  • 200g unsalted soft butter
  • 4 eggs
  • 20g soda powder
  • 425ml fresh milk
  • 1 pinch of salt
  • 1 good pinch cinnamon powder
  • few drops of vanilla essence


  1. Mixer with paddle - Medium speed - Combine the butter and sugar until smooth (don't over mix)
  2. Add-in the eggs one by one
  3. Add-in the flour, baking soda, salt and cinnamon, all together
  4. Add-in the fresh milk with the vanilla essence
  5. Wrap the dough and leave to rest in the fridge for about 1 hour
  6. Roll to 2cm thickness, then cut the desired shape (round, square, triangle..)
  7. Dispose on a baking tray with baking paper
  8. Brush the top of each scone with a little egg wash
  9. Bake in oven 200C. for about 10 minutes

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