Custard Scones Recipe

There’s something so nostalgic about the smell of scones baking in the oven. Whether it’s for a cozy afternoon tea or a sweet weekend breakfast, custard scones bring comfort in every bite. These soft, golden scones are a twist on the traditional, thanks to the addition of custard powder, which adds a subtle vanilla flavour and gorgeous colour. Best of all, they’re super easy to make! Whether you serve them with butter and jam or enjoy them plain, these scones are guaranteed to become a family favourite.

In this post, I’ll walk you through how to make the perfect custard scones using simple ingredients, including amasi (fermented milk), which gives them an extra tender crumb.

Why You’ll Love These Custard Scones

• Soft and fluffy texture
• Hint of creamy vanilla flavour from custard powder
• Easy, no-fail recipe – perfect for beginners
• Make-ahead friendly – they freeze beautifully

Ingredients for Custard Scones

• 8 cups cake flour (or all-purpose flour)
• 12 teaspoons baking powder
• 1 to 1½ cups sugar (adjust depending on how sweet you like your scones)
• ½ cup custard powder
• 500g margarine (at room temperature)
• 4 large eggs
• 2 cups amasi (or substitute with buttermilk or plain yogurt)

Recipe Variations

• Raisin Custard Scones – Fold in 1 cup of raisins before shaping.
• Lemon Custard Scones – Add 1 tablespoon lemon zest to the dough.
• Mini Custard Scones – Cut smaller rounds for bite-sized treats.

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 180°C (350°F). Grease or line your baking tray with parchment paper.

2. Mix Dry Ingredients

In a large bowl, sift together the flour, baking powder, sugar, and custard powder.

3. Rub in the Margarine

Add the margarine and use your fingertips to rub it into the dry ingredients until the mixture looks like fine breadcrumbs.

4. Add Wet Ingredients

In a separate bowl, beat 3 of the eggs lightly. Add the eggs and amasi to the flour mixture. Mix gently using a wooden spoon or your hands to form a soft dough. Don’t overmix – that’s the secret to soft scones!

5. Cut the Scones

Turn the dough onto a floured surface. Pat or roll it out to 2–3 cm thick. Use a round cutter or a drinking glass to cut out scones. Place them slightly apart on the baking tray.

6. Egg Wash

Beat the remaining egg and brush the tops of the scones for a beautiful golden finish.

7. Bake

Bake for 20–25 minutes, or until the tops are golden brown and a skewer inserted in the centre comes out clean.

8. Cool and Serve

Let the scones cool slightly on a wire rack before serving. Enjoy them warm with butter, jam, or even a dollop of whipped cream.

Frequently Asked Questions

What is custard powder, and why is it used in scones?

Custard powder adds a mild vanilla flavour and helps create a soft, tender crumb. It also gives the scones their signature golden hue.

Can I use buttermilk instead of amasi?

Yes! Buttermilk or plain yogurt works well as a substitute. The acidity helps the scones rise beautifully.

How should I store leftover scones?

Keep them in an airtight container for up to 3 days, or freeze them for up to 2 months. Reheat in the oven or air fryer to freshen them up.

Yield: 40

Custard Scones Recipes

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These soft and golden custard scones are made with custard powder and amasi for a deliciously tender, melt-in-your-mouth treat perfect for any occasion.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

• 8 cups cake flour (or all-purpose flour)
• 12 teaspoons baking powder
• 1 to 1½ cups sugar (adjust depending on how sweet you like your scones)
• ½ cup custard powder
• 500g margarine (at room temperature)
• 4 large eggs
• 2 cups amasi (or substitute with buttermilk or plain yogurt)

Instructions

1. Preheat your oven to 180°C (350°F). Grease or line your baking tray with parchment paper.
2. In a large bowl, sift together the flour, baking powder, sugar, and custard powder.
3. Add the margarine and use your fingertips to rub it into the dry ingredients until the mixture looks like fine breadcrumbs.
4. In a separate bowl, beat 3 of the eggs lightly. Add the eggs and amasi to the flour mixture. Mix gently using a wooden spoon or your hands to form a soft dough. Don’t overmix – that’s the secret to soft scones!
5. Turn the dough onto a floured surface. Pat or roll it out to 2–3 cm thick. Use a round cutter or a drinking glass to cut out scones. Place them slightly apart on the baking tray.
6. Beat the remaining egg and brush the tops of the scones for a beautiful golden finish.
7. Bake for 20–25 minutes, or until the tops are golden brown and a skewer inserted in the centre comes out clean.
8. Let the scones cool slightly on a wire rack before serving. Enjoy them warm with butter, jam, or even a dollop of whipped cream.

Notes

Don’t overwork the dough – it should be just combined.

Cold ingredients help keep the scones flaky.

Freeze extra scones once cooled. Reheat in the oven for a fresh-baked feel.

Nutrition Information:

Yield:

40

Serving Size:

1
Amount Per Serving: Calories: 230Total Fat: 11gSaturated Fat: 2gTrans Fat: 2gUnsaturated Fat: 8gCholesterol: 20mgSodium: 157mgCarbohydrates: 30gFiber: 0gSugar: 8gProtein: 3g