Tea-time indulgence with a Chardonnay twist

There’s something timeless about a warm, freshly baked scone. This classic recipe—originally by Mary Berry—delivers a light, tender crumb with just the right touch of sweetness.

We’ve given it a bright twist, serving with lemon curd in place of jam. Paired with our Evangeline Chardonnay, it’s fresh, citrus-driven, and effortlessly elegant.

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Recommended Supplies

FLUTED CUTTER

For this recipe you will need a fluted 5cm/2in cutter. If you use a larger cutter, you will get fewer scones and they’ll take a little longer to cook.

Recipe

INGREDIENTS

  • 3 ½ cups self-rising flour (about 1 lb)
  • 2 level tsp baking powder
  • ¼ cup caster sugar (or superfine sugar)
  • 3½ oz (7 tablespoons) butter, slightly softened, cut into pieces
  • 2 large eggs
  • ~¾ cup milk (to total 1 ¼ cups / 10 fl oz with eggs)

TO SERVE

  • Lemon Curd

Instructions

Preheat & Prep

  • Preheat oven to 400°F. Lightly grease two baking sheets.
  • Tip: A fully preheated oven gives you that quick lift—taller, fluffier scones.

Mix Dry Ingredients

  • In a large bowl, whisk together flour, baking powder, and sugar.
  • Tip: Whisking (or sifting) evenly distributes the leavening for a consistent rise.

Rub in the Butter

  • Add butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
  • Tip: Keep the butter cool and work quickly—warm butter = dense scones.

Add Wet Ingredients

  • Crack the eggs into a measuring cup, then add enough milk to bring the total liquid to 1¼ cups (10 fl oz). Using a fork or butter knife, gently stir the mixture into the flour until a soft, slightly sticky dough forms.
  • Tip: You may not need all the liquid—stop mixing as soon as the dough comes together to keep the texture light.

Bring Dough Together

  • Turn onto a lightly floured surface and gently knead just until combined.
  • Tip: Less handling = more tender scones. Don’t treat it like bread dough.

Roll & Cut

  • Pat or roll dough to about ¾ inch thick. Cut using a 2-inch round cutter.
  • Tip: Press straight down—don’t twist the cutter, or the scones won’t rise as well.

Bake

  • Place on baking sheets and brush tops lightly with milk or leftover egg mixture.
  • Tip: Keep glaze off the sides so they can rise evenly.
  • Bake for 12–15 minutes, until risen and lightly golden.

Cool & Serve

  • Transfer to a wire rack and cool slightly.