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The Best South African Scones Recipe | Fluffy & Easy

In South Africa, a Sunday afternoon isn’t complete without a batch of warm, golden-brown scones. Whether you’re hosting a kitchen tea or just looking for that nostalgic taste of Ouma’s baking, this recipe is designed for the South African kitchen. We use simple ingredients found in any local pantry to ensure a high rise and a light, airy texture. Pair these with a dollop of whipped cream, strawberry jam, and maybe a bit of grated cheddar cheese for the ultimate local treat.

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Traditional South African Fluffy Scones

Stevie G
A foolproof recipe for traditional, tall, and buttery South African scones. This quick and easy method ensures a perfect rise, making them the ideal companion for your afternoon Rooibos tea.
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Pin Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course bake
Servings 4

Ingredients
  

  • 500 grams flour
  • 4 tsp baking powder
  • ¼ tsp salt
  • 80 grams butter cold, cubed
  • 60 ml castor sugar or white sugar
  • 250 ml milk
  • 1 large egg

Instructions
 

  • Prep the Oven: Preheat your oven to 200°C. Lightly grease a baking tray or line it with baking paper.
  • Dry Ingredients: Sift the flour, baking powder, and salt into a large bowl. Stir in the sugar.
  • The Butter: Add the cold, cubed butter. Use your fingertips to rub the butter into the flour until the mixture looks like fine breadcrumbs.
  • The Liquid: Whisk the egg and milk together. Make a well in the center of the flour and pour in the liquid.
  • Shape: Turn the dough out onto a lightly floured surface. Gently press it down with your hands until it is about 3cm thick. Use a round cutter (about 6cm) to stamp out your scones.
  • Bake: Place them close together on the tray (this helps them rise upward). Brush the tops with a little milk. Bake for 12–15 minutes until golden brown.

Notes

To achieve that iconic South African "split" in the middle, never twist the cutter when stamping out your dough. Press the cutter straight down and pull it straight up. Twisting seals the edges of the pastry, which "locks" the dough and prevents the scones from rising to their full, fluffy potential!
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