Delicious Scones for Mother’s Day

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May 5, 2020
National Volunteer Week
May 14, 2020

Happy Mother’s Day to all the mums out there. To make your Mum’s day just that little bit more special why don’t you whip up a batch of warm scones with the topping of her choice.

So here is our special recipe to get you going.

Alton-Laverton Historical Society Scone Recipe

  • 1 kg SR Flour (use a good quality one)
  • 1 heaped teaspoons baking powder
  • 1 level teaspoons salt
  • 1/4 cup caster sugar
  • 1/2 litre long life full cream milk
  • 1/2 litre cream (pouring cream, whipping cream)
  • Melted butter to brush the scones AFTER they are cooked!!


Heat oven to 180 – 200 degrees – depending on how hot your oven is. Mix cream and milk together. Put all dry ingredients in a bowl and use a whisk to gently blend them. Don’t think about it, add all of the liquid to the flour mix and mix to a sticky dough. Don’t over mix. Mix only till all of the flour is incorporated (we use the handle of a wooden spoon – it seems to mix the ingredients well). The secret to this recipe is the cream and the fact that the mix is quite wet. The problem with a lot of scone recipes is that the scones end up dry.

Turn out on to a well floured bench and using lots of flour, pull it all together into a ball. Don’t knead it too much. When the dough is smooth, roll it out to a thickness being about 2/3 the height of the cutter. Again, use the cutter you want (and flour it often) – but never use a fluted edged cutter (long story)!! You should get 24 or more scones out of this ‘single’ batch and you can re-roll the dough 2 – 3 times without the scones going tough because you’ve not over kneaded them in the first place. Put them on to trays (I use baking paper on the tray) – fairly close together but not touching. Bake for 12 – 14 minutes, again depending on your oven.

Brush with melted butter as soon as they are done (this takes the excess flour off the top and gives them a lovely shine).