High Tea Classic Scones

Nothing bets a classic like a scone.

I always associate scones with the Royal Queensland Show or as us local Queensland's like to call it, THE EKKA which happens in Brisbane in August every year. 

You can have these with Jam & Cream with a cup of tea or coffee, loving made by the country womens association, its one of those things you have to have when do attend the show. 



480g self-raising flour

30 g butter, chopped

125ml milk

125ml carbonated water

Preheat oven to very hot, 220°C. Lightly grease a cookie tray 


Sift flour into a large bowl. Add butter. Rub in lightly using fingertips.

Make a well in centre of flour. Pour in combined milk and water all at once, reserving about 1 tablespoon. 

Using a butter knife, mix quickly to a soft, sticky dough. Do not over-mix.

Turn onto a lightly floured surface. Knead lightly.

Press or roll out to form a round about 2cm thick. Cut into rounds using a floured 5cm cutter, or into wedges using a floured knife.


Place close together on prepared tray. Brush with reserved liquid. Bake for 12-15 minutes, or until scones sound hollow when tapped. Cool scones on a wire rack. 


Serve with jam and cream or your favourite toppings