Mother’s Day Scones


I love to eat. It is my favourite and if there is one stroke of genius to best them all it’s that one year I taught my brood how to make scones. When we were learning, we got to spend time together where I was able to guide them and answer any questions they had. Low and behold the next Mother’s Day I had freshly baked scones for breakfast!

Scones work beautifully as a breakfast or an afternoon tea, especially if you have grannies and aunties visiting, and they are easy to drop off as a gift if you can’t spend the day. For small children, they are quick, easy, and tactile to make, which makes them super fun. And they bake quickly so no patience required. Fill them with jam, cheese and cream and you are good to go!


  • 500ml flour
  • 15ml baking powder
  • 2ml salt
  • 60ml castor sugar
  • 65g butter (soft, room temperature)
  • 1 egg
  • 125ml milk

To serve

  • Jam (strawberry, apricot, or fig)
  • Cream, whipped
  • Cheese (mature cheddar or smoked gouda are delicious)
  • Fresh fruit


  1. Preheat oven to 200°C
  2. Sift dry ingredients into a bowl
  3. Rub the butter into the dry ingredients until they look like breadcrumbs
  4. Beat the egg into the milk and add to the flour mixture
  5. Mix with a knife and then use your hands to form a dough
  6. Turn out onto a floured surface and pat flat, about 2cm high
  7. Using a scone cutter, or just a glass, cut scones from dough
  8. Place scones onto a greased baking sheet and brush with a little more milk
  9. Bake in oven for 12 to 15 minutes
  10. Allow to cool before serving with jam and cheese or with cream and jam


Recipe courtesy Grace Stevens

Grace Stevens Logo

Share This Post