I hated scones…

I hated scones…

Absolutely loathed them. They were right up there with pavlova for me (obvious aside – I hate pavlova. Very un-Australian I know. And coming up to Christmas in Australia, I will now expect virtual tomatoes thrown at me. It’s like not knowing anything about AFL or whatever it’s called).

I could never understand why people would go out of their way to have scones. Until I was pregnant with her Majesty, Queen Rani.

Then Oh My Goodness! I couldn’t get enough of those scones with the essential jam and cream. I craved them every day.

I’m sure my friends and the rest of family felt relieved that I had come to my senses finally.

So here is Grace’s go-to scones recipe, from the Australian Women’s Weekly, June 16, 1976.

They MUST be eaten warm and please don’t forget to add the jam and the cream, lots of it.


It takes only about 15 minutes to produce a basketful of lovely hot scones, light as a feather, on the table. The recipe makes about 12.


  • 2 cups of self-raising flour
  • ½ teaspoon of salt
  • 1 teaspoon sugar
  • 30g (1 oz) butter or substitute
  • ½ cup of milk
  • ¼ cup water
  1. Sift flour and salt into the basin, stir in sugar. Rub in butter with fingertips until mixture resembles fine breadcrumbs. (For a sweet scone, increase sugar to 1 tablespoon: add ½ to ¾ cup of sultanas). *note from me – I don’t feel that sultanas belong in scones. In anywhere to be honest, but I’ll leave it to you.
  2. Make hole in centre of flour, pour in combined milk and water. Mix lightly and quickly. Turn out on to floured surface. Knead lightly.
  3. Pat dough out to approximately 2cm (3/4 in) thickness; cut into rounds with 5 cm (2 in) cutter; dip cutter into flour each time before cutting. Place close together on lightly greased scone tray, or pack side by side, in rows of three into greased 18cm x 28 cm (7in x 11in) lamington tin. Brush tops with a little milk. Bake in very hot oven 10 minutes, or until golden brown. (Scones in lamington tine may take a little longer).

So happy baking, and let me know how they turn out.

PS – after reading this Editor Em is outraged that a) I don’t like pavlova and b) that she didn’t know I loathe pavlova. “How did I not know you didn’t like pavlova? Everyone in our family loves pavlova! How did you hide this from us?!” – her words, not mine. Accusing me of hiding a big terrible secret.

She may make me post a Pav recipe to face my fears…..

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