Drizzle over the flour mixture, add any add-ins, then mix together. To make triangle scones Pour onto the counter and, with floured hands, work dough into a ball (the dough will be sticky).

One of New Zealand's first food writers, Tui Flower was the food editor of theNew Zealand's Woman's Weekly from 1965-1984, and here, she shares her recipe for the classic plain scone.

Scones are adored by many and they come in every flavour imaginable from classic plain, fruity delights to savoury cheese-laden treats. Having a simple yet versatile recipe at your disposal means ...

James Martin’s homemade easy scones take less than 15 minutes to bake in the oven. Just add clotted cream and fresh berries. Pre-heat the oven to 220C/425F/Gas 7. Sift together the flour ...

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Use a 6cm/2½in plain round cutter to stamp out rounds of dough and place on the baking sheet. Gather the off-cuts into a ball, gently roll and stamp out more scones. Brush the tops with milk ...

Whisk the eggs, put into a measure and add milk to bring the liquid up to 300ml (10fl oz), add all but 2 tablespoons (save to egg wash the top of the scones to help them to brown in the oven ...

Cut it into twelve triangles and place them apart on baking ... add the juice until the icing is liquid and stir in the zest. Drizzle the scones with the orange icing once cool.

Cut it into 8 equal triangles, then spread them out on a baking tray, leaving some room in between them. You can optionally ...

Drizzle the lemon glaze over the scones and let stand for 15 minutes before serving.

By following a few key principles – using cold ingredients, handling the dough gently, and baking at a high temperature – ...

Light and airy, the size of these scones makes them more suited to afternoon tea than a hunger-busting morning coffee accompaniment. Preheat the oven to 220C. Lightly dust an oven tray with flour.