Ultramel Scones


Ultramel, a popular South African brand of custard, can be a delightful addition to baked goods, providing them with a rich, creamy taste. Incorporating it into scones can give these classic treats a delicious twist. Here’s a recipe to make Ultramel Scones that are perfect for tea time or as a sweet snack.


  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup Ultramel custard (You may need a bit more for brushing on top)
  • 1/4 cup milk (adjust based on dough consistency)
  • 1 egg, beaten (for egg wash, optional)
  • Extra sugar for sprinkling on top before baking


  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. In a large mixing bowl, sift together the flour, sugar, baking powder, and salt.
  3. Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs. The mixture should still have some pea-sized pieces of butter.
  4. Make a well in the center of the flour mixture and pour in the Ultramel custard. Using a fork, stir until the mixture starts to come together. Gradually add milk as needed, just until the dough is soft but not sticky.
  5. Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together. Roll the dough out to about 1-inch thickness. Use a round cutter to cut out scones. Re-roll any scraps and continue cutting until all the dough is used.
  6. Place the scones on the prepared baking sheet, leaving some space between them. If using, brush the tops of the scones with a beaten egg for a golden finish, or gently brush with some extra Ultramel custard for a sweet crust. Sprinkle a little sugar on top of each for extra crunch.
  7. Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown and risen.
  8. Let the scones cool on a wire rack for a few minutes before serving. They are best enjoyed warm, with more Ultramel custard on the side or your favorite jam and cream.