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Ebbie's Scone Recipe

A family recipe! Ebbie, Annalize's mum, was the Queen of scones. This is a very special recipe, passed down through generations, that we wanted to share with you, our Aioli family. 


1 x Packet Self-raising Flour (500g)
1 Teaspoons Baking Powder
2 x Eggs
1 x Tablespoon Sugar
125g Butter
1 1/2 Cups Milk
Squeeze of Lemon 
Pinch of Salt


Rub 125g butter into the flour. Whisk the eggs and sugar until fluffy. Add milk and fold it in lightly. For bigger scones, bake for 5 minutes at 220’ and then down to 180’ for 10 minutes.

Top with butter, Summer Berry Compote and whipped cream. 

Aioli - Berry Compote

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