Gourmet Scones with Double Cream


8 serves
1 hour 15 minutes


Treat yourself to afternoon tea with these gourmet scones doused in our delicious Double Cream.

*Requires 30 minute refrigeration




375g self raising flour
60g caster sugar
90g butter
1/2 tsp salt
1 egg
1 tsp vanilla extract
1 tsp baking powder
180ml cold full cream milk
Double Cream


1 Line a tray with non-stick baking paper.
2 Sift flour and baking powder, mix in salt and sugar.
3 Chop cold butter into small pieces, and add to the dry ingredients. Mix by quickly pinching between your fingers to form a crumb texture.
4 Whisk egg with cold milk and add to the butter and flour mixture. Carefully combine together making sure not to over work the dough.
5 Dust your bench top or baking paper with flour, bring the dough together and roll it out, fold one side over the other, turn and fold again.
6 Dip a 6 cm cookie cutter in flour and stamp out 4 or 5 rounds. Gather spare dough, form another circle and cut out as many rounds as you can with this leftover dough.
7 Place scones on the baking sheet next to each other and refrigerate for 30 minutes.
8 Pre-heat oven to 200 degrees Celsius. Brush scones with milk and bake in the oven for 15 minutes until golden. Serve warm with a generous dollop of our fresh Double Cream and jam.

Related Products

Similar Recipes

Digital Recipe Book

Digital Download
Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!