During our years at the Little Tea Shop shop/café we would have made and sold over 10,000 scones. Our scones where such a hit we expanded and created a scone menu that included 12 custom and delicious varieties of both sweet and savoury scones. Each week we would showcase a custom sweet scone, some of our favourites would have to be our Choc Mud Deluxe and for Father’s Day our Ginger Beer scones. As a novice cook scones would have to be the easiest tea accompanying treat that could be whipped up daily and turned into a variety of sweet and savoury options.  We thought since we would no longer be making these little flavour bombs, we would share our tips and tricks to making the best scones in town! 

Our scone base is no big secret – 3 cups of self raising flour, 1 cup of cream and 1 cup of lemonade, mixed together, turn out onto a floured bench top and using a biscuit cutter or glass turn out 12 perfect little sconlettes. Bake in a pre heated 180° oven for 18 minutes or until they are just browning on top.

Now for our scone-tastic tips:

Tip 1 – When mixing use a fork 

Tip 2 – The rougher the better the dough

Tip 3 – Pack’em in! When baking pack them in so they are just about touching 

Tip 4 – Only, and we repeat, only double dollop cream will do your scones justice

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