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Maggie Beer

Scones with Maggie's Apricot Jam

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.


  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. To serve whipped cream

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