Makes: 12 – 24 Scones Oven: 200 °C / 400 °F
Preparation Time: 1 hour 15 minutes   Baking Time: 10 – 15 minutes


420 g Cake Flour (3 x 250ml + ¼ cup) (3 ½ cups)
2 ml Salt (¼ tsp)
60 ml Sugar (4 tbsp) (¼ cup)
80 g Margarine (6 tbsp)
10 g Anchor Instant Yeast (1 packet)
320 ml Buttermilk (1⅓ cups)
30 ml Lukewarm Water (3 tbsp)
Beaten egg or milk, to brush


  1. Mix the flour, salt and sugar together. Cut the margarine into the flour with a knife.
  2. Add the Anchor Instant Yeast to the flour mixture and mix.
  3. Mix the Buttermilk and water together and add to the flour mixture until the dough comes together in a ball. Do not over work the dough. Scone mix must be handled very lightly.
  4. Cover the bowl with plastic and leave to rest in the fridge for 15 minutes.
  5. Sprinkle the work surface with flour. Turn the dough out onto the flour. Press the dough out lightly with your hands, making sure the thickness is about 2 cm high.
  6. Cut the dough into circles with a glass or a dough cutter. (You can make smaller or bigger scones).
  7. Place the scones on a greased baking tray, 3 across and 5 – 6 down, depending on the size of the baking tray.
  8. Cover with a greased plastic and allow to rise in a warm place, for 10 minutes.
  9. Brush the tops with beaten egg or a little milk and bake in a preheated oven at 200 ˚C / 400 ˚F for 10 – 15 minutes.
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