Desserts & Baking

Super Sharon’s secret scones

Makes 12
10 minutes
15 minutes

“Our catering manager Sharon Mbonambi has guarded this recipe from everyone but she feels it’s time to share it with the world. It’s always been difficult to obtain because she never weighs the ingredients and uses her eye. It’s the way she has always baked.” – Scott Parker

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  • 250 g flour
  • 1 T baking powder
  • ½ t salt
  • 50 g caster sugar
  • 80 g frozen butter
  • ½ cup amasi or buttermilk
  • 1 free-range egg
  • butter, jam and cream, for serving
  • icing sugar, for dusting

1. Place the dry ingredients in a large bowl. Grate in the butter and rub into the flour using your fingertips until the mixture resembles breadcrumbs.

2. Mix in the buttermilk using a butter knife until the mixture comes together. Gently bring together using your hands.

3. Pat out the dough on a lightly floured surface. Using a sharp cookie cutter, cut out rounds and place on a baking tray. Chill while preheating the oven to 200°C.

4. Bake for 15 minutes or until golden brown. Serve warm with butter, jam and whipped cream, dusted with icing sugar.

Cook’s note: To sharpen cookie cutters, use a knife steel to sharpen the cut side.

Find the recipe for scones here. 

Photograph: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Strydom

Scott Parker

Recipe by: Scott Parker

Scott Parker is a chef and the culinary innovation manager at Woolworths. He is also the author of End your Carb Confusion with Eric C. Westman, MD, published by Penguin.

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    Marta Correia
    9 February 2023

    What is the egg for? The recipe doesn’t specify.

    1. Annzra Denita
      10 February 2023

      Hi Marta, the egg is for an egg wash to brush over the scones before baking. Best, Annzra Denita Naidoo – Online Editor

  • Anisha Huntley
    16 November 2022

    Hi , What quantity of butter is required for Sharon’s sevret scones?

    1. Annzra Denita
      17 November 2022

      Hi there, you need 80 g of frozen butter. Apologies for that, we have updated the recipe now. Thanks, Annzra Denita Naidoo – Online Editor

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