Maggie Beer’s Scones


A timeless recipe from Australia's culinary queen

Apricot-Jam-sconesWe sat down with Aussie culinary icon Maggie Beer in Issue 27 of The Collective to find out how she built her food empire (spoiler alert: it boils down to 25 years of tenacity; “lateral thinking” and being completely, utterly fearless.)

Along with her business know-how, Maggie divulged one of her favourite recipes, which you’ll no doubt want to add to your ‘Sunday arvo treats’ culinary repertoire (and your mum/friends/neighbour will definitely want to steal afterwards)…

Maggie Beer’s scones

4 cups plain flour, plus extra for dusting
1/2 tbsp baking powder
Pinch salt
1/3 cup icing sugar
2 cups thickened cream
2/3 cup milk
Apricot jam and whipped cream, to serve


Preheat a fan-forced oven to 180°C and line a baking tray with baking paper.

Sift together the flour, baking powder, salt and icing sugar into a large bowl.

Make a well in the centre and gradually fold in the cream and milk until you have a soft dough (it shouldn’t be sloppy or dry – you may need to use more or less cream and milk, depending on the moisture content of the flour). Take care not to over-mix.

Turn out the dough onto a lightly floured bench and gently pat down to flatten it out to a thickness of 3cm.

Use a 5cm round cutter to cut out 24 discs and place them close together on the prepared baking tray. Bake for 20–25 minutes or until golden and well risen.

Serve the warm scones with apricot jam and some whipped cream on the side.

Image courtesy of Maggie Beer.





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