Notice: All online orders will be dispatched from Joekels head office, shipment 5-7 days depending on location. As a food and beverage company, we are mandated to continue production through the lockdown, ensuring that your favourite Joekels brands will be available instore nationwide subject to stock and store ranging. We carry the global FSSC22000 safety and quality certification, giving you peace of mind that all our products are packed under strict guidelines. We are also taking all precautions to ensure the safety of our factory staff at this time, and are really grateful to them that they are assisting us in continuing to supply the public with their favourite tea brands .

Buttermilk Scones


  • 2 ½ cups of self-raising flour
  • 2 tablespoons of caster sugar
  • 60g of butter, chopped
  • 1 cup of buttermilk


  1. Preheat your oven to 180°C and line a flat baking tray withbaking paper.
  2. In a large bowl, sift the flour and add in the sugar and butter. Rub the butter into the flour and sugar until the mixture resembles fine breadcrumbs.
  3. Add in the buttermilk. Using a blunt knife, stir the buttermilk into the breadcrumbs until dough starts to form.
  4. Gently press the remaining dough together until it forms a ball. Place the dough onto a floured surface and gently press or roll it out until it is 2½ – 3 cm thick.
  5. Using a cookie cutter or glass, cut rounds out and place them 1 cm apart on the baking tray.
  6. Brush the tops with a touch of milk before placing them into the oven to bake for 15 – 20 minutes or until light and golden.
  7. Allow the scones to cool before serving.


*Scones are best eaten the day they are made.

*Tap the top of the scone before removing from the oven. If it sounds hollow then you know they ready.