Keep calm…and bake scones

What does one do at the end of a week of saying goodbye, traveling for work and experiencing earthquakes?  Well, one turns to baking and the joy of that perennial favourite, the scone.  As regular readers know, scones have been a big feature of my baking this spring. The beauty of scones is that they can be savoury or sweet, take no time to make, and always go with a cup of tea.  A scone rich with cheese makes a welcome addition to the lunch box.  Scones let you experiment with favourite flavours like cardamom or treacle, and can be almost any shape you like too (must make some pinwheel ones again soon!).  You can even make…wait for it…haggis scones, though personally, I think haggis is best with neeps and tatties*.

This weekend it was a time to return to the traditional, to something comforting, so I turned to the the sultana scone.  Just to be different, I used brown sugar for an extra crunch.

Sultana scone

Preheat the oven to 240C.  Grease a baking sheet and sift 375g self-raising flour into a bowl and stir in 1 tablespoon soft, light brown sugar, a good pinch of salt.  Rub in 30g butter, then add a good handful of sultanas (about 125g).  Mix in 280ml (approximately) buttermilk until you have a sticky dough. Turn dough out onto a floured surface, knead quickly, then press out evenly to about 2cm thickness.  Cut into 5cm rounds and bake for 10-15 minutes based on your oven. Serve with butter and of course a cup of tea (my choice today was TleafT’s banana caramel black tea).

Who knows what next week holds, but whatever life throws us always remember…keep calm, and if possible, bake scones.

*Haggis is traditionally served with neeps (mashed swede) and tatties (mashed potatoes), not usually in a scone and never with whisky poured over it.  You may, should you wish, drink the whisky alongside.




  1. They look scrumptious and perfect for riding out an earthquake. Hope the number and severity of the aftershocks continues to abate, and the ground feels more like what ground should soon.


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