Scones with Grape, Pear & Rooibos Jam

I know I’ve been MIA there’s so much happening in my life right now leaving me with little or no time to blog.  My heart is always on this blog whether I manage to squeeze in a post or not.  For now, I thought I would remind you to order some of the No Sugar Added jams if you haven’t tried one yet…….

My aunt has a great recipe of scones and unfortunately she refuses to share it with anyone.  I’ve even offered to pay for it.  That didn’t help.  Not even her children know what is in her recipe.  It’s a recipe she got from her employer back in the day.  She always bakes the scones and keeps them for visitors.

Few friends have been asking for a scone recipe.  Since I couldn’t get my aunt’s this one will have to do.  It goes well with the Grape, Pear & Rooibos Jam.  If you don’t mind the extra calories, you can go ahead and top up the jam with some cream.  Why don’t you bake some scones for your visitors this weekend?  Happy Baking!

Scones Recipe

Makes 14-16 scones

 750ml (3 cups) cake flour

Pinch of salt

30ml (2Tbsp) baking powder

85ml white sugar

2 eggs

60ml cooking oil

250ml Low fat milk

Beaten egg to glaze


  1. Sift the dry ingredients into a bowl.
  2. Beat the eggs and oil in a measuring jug.  Add enough milk to make up 350ml of liquid.
  3. Stir the liquid into the dry ingredients.  Knead to remove any cracks.
  4. Pat out to a thickness of 2.5cm on a floured surface and cut into rounds, using a cookie cutter.
  5. Place on a greased baking tray and brush the tops with the beaten egg.  Bake at approximately 12 minutes until well risen and golden brown.
  6. Best eaten split open while still warm.


About Author


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

Comments ( 4 )

  • Funo

    Will SelfRaising flour do.?

    • Hi Funo,

      I’ve never tried it. Give it a go and see what happens!


  • Alice

    Can I substitute the low fat milk with full cream milk? Or will that ruin it?

    • Hi Alice,

      Thank you for visiting the blog. You can go right ahead and do the substitution. It’ll improve the taste 🙂


      Thuli Xx

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