Maggie Beer

Scones with Apricot Jam

For more recipes like this, Join Maggie's Food Club

Step 1: Preheat a fan-forced oven to 180°C and line a baking tray with baking paper.

Step 2: Sift together the flour, baking powder, salt and icing sugar into a large bowl.

Step 3: Make a well in the centre and gradually fold in the cream and the 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.

Step 4: Turn out the dough onto a lightly floured bench and gently pat down to flatten it out to a thickness of 3cm.

Step 5: 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.

Step 6: Serve the warm scones with a bowl of Maggie’s Orchard Apricot Jam and some whipped cream to the side.

Step 7: Note: Just one taste of Maggie's Apricot Jam has us wanting to whip up a batch of scones and share them with loved ones.  If you'd love to share the gift of beautiful food view our gorgeous hampers here.


  1. 600g 4 cups plain flour plus extra for dusting
  2. 1 1/2 tbspn baking powder
  3. Pinch salt
  4. 55g 1/3 cup icing sugar
  5. 500ml 2 cups thickened cream
  6. 160ml 2/3 cup milk
  7. 285g To serve apricot jam
  8. To serve whipped cream

Scones with Apricot Jam appears in

Add to your favourites

Looking for delicious recipe inspiration? Sign up to the Food Club and receive weekly seasonal recipes delivered to your inbox