• Savoury scones (Byron Keane)Source: Byron Keane

Beautifully fresh and fluffy scones, ready to be served straight from the oven at any time of day. #HomeCooked






Skill level

Average: 3.4 (29 votes)


  • 2½ cups self-raising flour
  • ½ cup thickened cream
  • ½ cup milk
  • pinch of salt
  • 1 tbsp spring onion, chopped
  • ¼ cup Colby cheese, grated
  • 100 g leg ham, cut into ½ cm cubes
  • 1 beaten egg, for brushing

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Preheat your oven to 200ºC and line a tray with baking paper.

3. Place flour, milk, cream and salt in the bowl of a food processor fitted with blade. Pulse to combine, then process 5-6 seconds until a soft dough forms.

4. Scrape onto a floured bench. If too sticky, dust with a little extra flour. Add chopped spring onion, colby cheese and ham and gently knead to combine. Don’t overwork. Spread onto a sheet of baking paper to 3 cm thick. Divide into 6 pieces using a pastry cutter and place them close together. Brush the top with beaten egg and bake for 18-20 minutes or until pale golden, puffed up and delicious.

5. Serve warm, with extra ham and cheese, if you like.


Silvia Colloca is an ambassador for the #HomeCooked campaign, which brings Aussies' beautiful recipes to cook at home. The campaign supports OzHarvest efforts to provide nourishing food for Aussies in need. To show your support, visit ozharvest.org.