Our mam’s recipe: when it’s scone it’s scone

After a hike through a biting north wind, eat your scone hot and soaked in butter and topped with raspberry jam.  Wash it down with a few cups of your favourite tea, as you watch a winter afternoon fade into dark.


  • 8oz self-raising flour
  • 2 tsp baking powder
  • oz margarine or butter
  • a little milk
  • a handful of sultanas


Sieve together flour and baking powder and rub in margarine

Add a handful of sultanas and enough milk to make the dough hold together

Roll out the dough to about 1 inch thick (it will rise to twice that).

Cut into rounds using scone cutters and bake in oven for 10 minutes until golden brown.

Enjoy with butter and jam and a cup of tea or drink of your choice.

Please follow us on social media, subscribe to our newsletter, and/or support us with a regular donation