You can do a larger version if you wish, just add extra 4-5 minutes cooking on medium heat!


Serves: 6

  • 250g plain flour
  • 1 tsp bread soda
  • 1 tsp table salt
  • 1 sprig rosemary
  • 250ml buttermilk or water
  • 3 tbsp. olive oil
  • 1 tbsp. butter
  • 2-3 tbsp. water


  1. In a large bowl, sieve the plain flour and the bread soda and add the salt and rosemary.
  2. Pour in the buttermilk and combine until soft "sticky" dough is achieved. 
  3. In a non-stick sauté pan, over medium heat, warm the olive oil and butter. When the butter is melted, immediately ‘drop’ some of the batter into the pan to create 3 or 4 scones.
  4. Add a few tablespoons of water around the edge of the scones then cover with a lid.
  5. Cook on medium/low heat, for about 2-3 minutes or until brown on the edge on the bottom then flip and continue to cook covered for about another 2-3 minutes or so until cooked through.
  6. Remove from the pan and cut into slices. Spread some butter and serve immediately.