Herby Scone Bread

We hosted some friends for a little brunch in our new place at the beginning of January… when our apartment was still not 100% fully renovated (missing doors on kitchen cabinets & appliances; an empty living area as the couch will only be delivered tomorrow; a toilet in one bathroom and no basin, a basin in one bathroom with no toilet; half painted door frames… etc etc…)

But the oven works …  as seen with the banana yoghurt loaf that I baked => so I decided to also try my hand at this herby scone bread recipe from the *Recipes from a Royal Kitchen* – a cookbook gift from my mommabear long time ago!


The secret with any scone mixture is not to work it too much, otherwise you don’t get a good rise. And normally I make mini individual scones, so I was eager to try leaving it as “one whole bread”

The Result? It had a crumbly scone texture but very tasty … and would be taken to the next level with the addition of some strong cheese in the mixture! Would I make it again. Most Probably.

Herby Scone Bread

2 cups cake flour
1 Tablespoon baking powder
pinch of bicarbonate of soda
1/2 teaspoon salt
1 Tablespoon caster sugar
4 teaspoons dried herbs (or 1/4 cup of chopped fresh herbs)
50g butter (melted)
1/2 cup milk
1 beaten egg with 1 Tablespoon milk for glazing

  • Sift flour, baking powder, bicarb & salt
  • Add caster sugar, herbs & melted butter
  • Add milk & mix lightly to form a soft, sticky dough
  • Turn onto a lightly floured surface and knead until smooth
  • press into a round shape approx. 3cm thick
  • Place on a greased baking tray and brush with egg/milk mixture
  • Mark into 8 wedges using a knife to cut lightly into the dough
  • Bake at 180C for 20min


12 minute scones

I can’t believe how quickly time flies… it was only yesterday that I was looking forward to my mommabear coming to visit… and today she is on her way back to SA after spending 6weeks with us….

Not only did she do the 5/6am feed, keeping me company in the wee-wee hours of the morning and taking over with rocking & calming of Little Miss when HIM & my energy levels was running low but she sent us out for date night each week – which meant HIM and I caught up on a few movies, dinner with friends, etc and got to feel like a couple again!

PLUS she imparted a few fantastic recipes with me… (berry jam & savoury beef recipes coming soon!) – which brings me to the crux of this post… 12 minute scones!


Seriously … a couple of minutes to mix and only 12minutes to bake… enjoyed within minutes of coming out of the oven with lashings of butter, our homemade berry jam and cream… OMG… so good!


12 minute Scones

2 cups of flour
3 teaspoons of baking powder
pinch of salt
1 Tablespoon sugar
1/4 cup of oil
1 egg
milk (quantity depending on size of egg :))

  • Add the egg to the 1/4 cup of oil and top with milk – so that all liquids equate to 1 cup – and beat
  • Place all dry ingredients in a bowl
  • Add wet ingredients, just mix to combine
  • Place in a greased muffin tray (makes 6)
  • Bake for 12minutes at 200C


Paul Hollywoods Traditional Scones for Buttles Great Bake Challenge

yes – I am once again talking about my favourite tv show… or rather my favourite tv personality!!

the Silver Fox!

(Paul Hollywood from the Great British Bake Off which is currently running on BBC2 on Tuesday evenings at 8pm (UK time))

Back to the point….

For the September challenge of the Buttles Great Bake Challenge – the theme was SCONES & JAM… so our event in Brussels was held (in conjunction with Bookalokal) on Sunday 22nd September (also Car-free sunday in Brussels)… with 4 amazing bakers! (Read more about the Scones event here or about the previous Chocolate event here)

I decided that I wanted to make a Traditional Scone and had seen Paul Hollywood’s recipe on the BBC Food website and found that it worked PERFECTLY!… Simple ingredients and a batch of the lightest, softest and best rising scones that I have ever made!


scones final 2

500g strong white bread flour

80g softened butter

80g caster sugar

2 eggs

5 teaspoons baking powder

200ml milk

scones ingredients

  • Place 450g of the flour in a bowl and rub in butter (with your fingers) until you get to a crumb consistency
  • scones flour and butter
  • scones flour butter crumble
  • Add sugar, eggs and baking powder and mix with a wooden spoon
  • scones mix
  • Add half the milk and continue to mix
  • scones mix milk
  • Add the rest of the milk bit by bit to make a wet dough (and you don’t need to use all the milk if you think you have achieved the correct consistency)
  • scones wet batter
  • Use the 50g remaining flour on the table top (half on the table top and leave the rest for the dough)
  • Place dough on the floured counter top and cover with remaining flour
  • scone dough
  • Then chaff the dough (fold dough in half, then turn 90 degree’s and repeat) until the flour is incorporated into dough and consistency is smooth
  • scone dough rolled out
  • roll dough out with a rolling-pin to 2.5cm and using a cookie cutter (or a glass dipped in flour), cut out your pieces
  • scones pre oven
  • (glaze with beaten egg)
  • Bake at 200C (fan or 220C without fan) for 13minutes
  • scones post oven
  • scones final

Buttermilk Scones

I don’t care what anyone says… but Scones are amazing….

They take next to no time to whip up… and when served still slightly warm with a lashing of good butter, some homemade jam and a dollop of cream… they make one forget about anything wrong with the world… well, at least for the moments that they melt and crumble in your mouth. And they taste so good – that not having a second one would actually be wrong…


Would I lie to you?

I remember as a child, making a batch of scones in our house in Charlo (Port Elizabeth) when I was a teenager with my mommabear… Saturday/Sunday afternoons were never the same again. There were (in all honesty) a few instances where the scones didn’t rise or they were left in the oven too long and became biscuits… but 9 times out of 10 – they were pretty perfect. We used a drinking high-ball glass to cut out the round shapes (dipped in flour of course to stop the dough from sticking) … and either apricot jam or grated cheddar cheese was waiting while those round treats were rising and baking in the oven.


Isn’t it amazing how some items of food evoke the most amazing memories? Especially the ones that get you smiling …

I saw this recipe in the BBC Olive Magazine (March 2011 issue) and I knew that using Buttermilk as an ingredient really makes a difference to the texture and taste… a good difference…

and what do you know… I just happened to have some buttermilk in the fridge 🙂

Buttermilk scones

they tasted as good as they looked! promise!
they tasted as good as they looked! promise!

500g self-raising flour

1 teaspoon baking flour

1 egg

250ml Buttermilk

60g butter

1 Tablespoon caster sugar

½ teaspoon of salt

scones ingredients

  • sift the flour and baking powder
  • scone flour weigh in
  • cut the butter into little chunks and use your fingers to rub into the flour mixture (making it crumbly)
  • scones mix butter
  • Stir in the sugar and salt
  • Beat the egg and buttermilk together
  • scones mixtures
  • Add the wet ingredients to the dry ingredients
  • and mix together to make a dough
  • scone dough
  • place on a floured surface, press out to 3cm height and cut out your scones (I used a cookie cutter about 5/6cm in width)
  • scones cutter
  • Bake for 15minutes at 200C
  • scones pre oven
  • scones post oven
  • Serve with lashings of butter, jam and a dollop of clotted cream – YUM
  • scones final