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Cinnamon scone tea ring

  • 15 minutes
  • 30 minutes
  • 6-8
Cinnamon scone tea ring

This 'more dash than cash' variation on a quick and simple scone recipe is ideal for a girls' morning tea.


  • 2 cups self raising flour
  • 2 tablespoons sugar
  • ¾ cup milk
  • 1 egg, beaten
  • 75 grams butter, melted
  • cinnamon topping
  • 3 tablespoons flour
  • 3 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 50 grams butter, melted


  1. Preheat the oven to 200ºC. Grease a 20cm ring tin well.
  2. Sift the flour into a bowl and stir through the sugar. Make a well in the centre.
  3. Beat the milk and egg together and pour into the well. Use a knife to mix quickly into a soft dough with the butter. Spread the thick batter evenly around the centre of the prepared ring tin.
  4. Cinnamon topping
  5. Sift the flour, sugar, cinnamon and butter together. Scatter the cinnamon topping over the dough.
  6. Bake in the preheated oven for 30 minutes. Allow to stand in the tin for 5 minutes before serving in slices from the tin.

Cooks Tips


- Add the grated rind of 1 lemon or orange to the scone dough.

- Use demerara sugar for a crunchier topping.

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