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Scones are the quintessential teatime treat.  Here are two easy recipes.  Ideally, eat them the same day they are baked.  They will taste far finer than any you could buy.

Fruit Scones


225g plain flour (sifted)
1 teaspoon baking powder
½ teaspoon salt
50g butter (cut into small chunks)
30g caster sugar
50g dried fruit (sultanas, cherries, mixed – your choice)
150ml milk
Beaten egg and granulated sugar to glaze

Ginger & Treacle Scones


225g self raising flour (sifted)
30g soft brown sugar
2 tablespoons finely chopped crystallised stem ginger
1 ½ teaspoons baking powder
2 teaspoons dried ginger
50g butter cut into small chunks
90 ml milk
1 rounded tablespoon black treacle
Beaten egg & granulated sugar to glaze


Set the oven to gas mark 7 and lightly grease a baking tray.

In a large bowl rub the butter into the flour until there are no lumps of butter left and the mixture resembles breadcrumbs.

Stir in the baking powder, sugar and dried fruit / ginger (dried and crystallised) 

For Ginger & Treacle Scones – gently heat the treacle and milk, stirring to mix.  Don’t boil – you want this just lukewarm.

Add your milk (or milk / treacle mix) to the dry ingredients and mix with a knife to combine.  You should end up with a pliable dough. If it’s still very sticky, add a bit more flour.  If too day, a bit more milk.

Knead the dough lightly until it’s smooth.  Tip the dough onto a clean worksurface and with a rolling pin or your hands, press it to a thickness of about 2.5cm.

Using a fluted cutter, cut out your scones and place them on the baking tray.  Re-roll remaining dough and cut again until it’s all used.

Brush with beaten egg and sprinkle with sugar

Bake at the top of a hot oven for 7 minutes (10 if you have used a very large cutter). The scones will have risen and have a lovely golden, sugary crust

Cool on a wire rack and serve warm if possible.

Recipes adapted slightly from originals found in Leith's Book of Baking & the National Trust Teatime Baking Book. Both are highly reccomended (though don't trust the National Trust Baking Book when it comes to Grasmere Gingerbread).

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