Quick Homemade Sweet Scones

Last week I had a new oven instaled in my kitchen, so I have been busy testing it over the weekend. My first successful test was when I cooked my Fruit Scones.  If you have cooked scones before you will know that they do not always rise straight upwards, but often can “fall” sideways. Of course this does not change the flavour but when baking for guests, it is nice to have them straight (ish).  My new oven certainly has achieved this.

I have used the same scone recipe for years, and rarely do I have a disaster; whether they lean over or not. I never replace butter for a vegetable fat. If you do, maybe drop me a note to let me know how it goes.

Quick Homemade Sweet Scones

Traditional English Scone recipe

Course Cakes
Cuisine British
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 scones


  • 100 gm Unsalted butter softened slightly
  • 450 gm Self raising flour
  • 2 tsp Baking powder
  • 50 gm Caster or granulated sugar
  • 2 medium Eggs
  • 200 ml Milk
  • 50 gm Sultanas Optional


  1. Preheat oven 200 C or Gas 6. Grease or line 2 baking trays with parchment paper or silicone.

  2. Cut the butter into small pieces and place in the bowl. Soften before adding the flour.

  3. Add the flour, baking powder and sugar and rub the butter into the dry ingredients. You do this by rubbing the butter through the flour with your fingertips until it resembles breadcrumbs. Do not rush or leave big lumps of fat.

  4. Break the eggs into a measuring jug and beat lightly with a fork and then add the milk to make the amount of liquid 300 ml.

  5. Add some of the egg mixture into the dry mix and stir throughthe mixture. Gradually add the liquid and mix together until you have a slightly sticky dough. You will probably not need all the liquid for this stage.

  6. Lightly flour your work surface and turn the scone dough onto it and knead very slightly, adding in the sultanas as you lightly turn the dough. Do not overwork.

  7. Roll dough to about 2 cm think, cut using a pastry cutter and place on the baking tray. Brush with a little of the left over egg/milk mix. If you have none left then a little milk will suffice.

  8. Bake for 12 to 15 minutes or until well risen and a pale golden brown colour. To check they are cooked, tap the bottom and they should sound hollow.

  9. Serve with butter and jam or for a treat, clotted cream and jam.

Recipe Notes

Scones freeze very easily and can then be defrosted at room temperature and refreshed in the oven for 5 to 10 minutes.

Basic Quick Victoria Sponge

Okay so first of all, I will not be winning any baking awards with my Victoria Sponge; however I am sharing this very basic of basic recipes as it is quick and easy to make. The taste is as a Victoria sponge should be.  The sponge may not be quite so light and fluffy as when you introduce the ingredients individually, but it is still homemade and yummy!

This is of course the most basic of sponge mixes and you probably even made them at school. Sometimes it is good to get back to the basics. I am old enough to have used imperial weights and measures. A sponge mix was easy to remember as all the ingredients were double the egg amount.  eg. 3 eggs, 6 oz sugar, flour and margerine (or butter).  It was only very recently I found out that 1 egg = around 50 gm; therefore for every egg, you use 50gm of all the other ingredients and 50 gms is roughly 2 oz. There, a useless fact for you!

I have used strawberry jam in my “sandwich”; however choose whichever jam you prefer.

Basic Quick Victoria Sponge

The most basic vanilla sponge mix.

Course Cakes, Snack
Cuisine British
Keyword Sponge
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 8 portions
Calories 408 kcal



  • 3 medium Eggs
  • 150 gm Soft Margarine
  • 150 gm Self raising flour
  • 150 gm Caster sugar
  • 1 tsp Vanilla essence


  • 50 gm Soft Margarine
  • 100 gm Icing sugar
  • 1 tsp Vanilla essence


  • 2 - 3 tbsp Jam of choice



  1. Pre-heat oven on 150 fan, 4 Gas

  2. Line the cake tin with greasproof paper (if not using silicon trays).

  3. Place all the sponge ingredients in a large bowl and whisk for several minutes until all the ingredients are combined and lighten in colour and appear smooth.

  4. Divide the mixture evenly between the cake tins and bake in the middle of the oven for about 20 minutes.

  5. Check they are cooked by inserting a skewer or knife into the sponge and if cooked it should come out clean.

  6. Cool on a cooling rack.

Butter Icing

  1. Place all the icing ingredients in a bowl and whisky until light and smooth.


  1. Once the sponge is completely cool, spread jam on the bottom side of one sponge.

  2. Then on the bottom of the other sponge spread the butter icing.

  3. Sandwich them together. Voila!

Spicy Creamed Parsnip Soup

Another soup. Well yes but I whipped this up for my lunch today to have with the Olive Bread I made (cheating in my bread maker). It was so delicious I simply had to share. Similar to my recipe for Curried Butternut Squash Soup.     

However this recipe uses milk as well as stock, which obviously makes the soup much more creamy. I used skimmed milk; however I think almond milk would work wonderfully too.

Unlike the curried soup which has a chilli pepper added into the base flavour; I popped in chilli powder when I added the stock.

Spicy Creamed Parsnip Soup

A warming spicy soup

Course Soup
Cuisine British
Keyword homemade soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 portions
Calories 259 kcal
Author SharonBye


  • 25 gm Unsalted butter could use half oil/half butter
  • 1 medium Onion Roughly chopped
  • 1 clove Garlic Chopped
  • 1 inch Grated fresh ginger or ginger paste
  • 1 tbsp Garam Masala
  • 3 large Parsnips peeled, cored and cut into 2 cm pieces
  • 400 ml Milk your choice
  • 600 ml Vegetable stock
  • 1/2 tsp Mild red chilli pepper powder
  • Salt and pepper


  1. Melt the butter and add the onion, garlic and ginger. Cook for 5 minutes without browning until soft. Add a little water if it dries out, or a little more butter but this will affect the calorie count.

  2. Add the garam masala and cook for a further 2 minutes.

  3. Add the parsnips and coat in the flavours.

  4. Add the milk, stock, chilli powder and season slightly with salt and pepper.

  5. Cook for about 20 minutes or until the parsnips are soft. Let this cool slightly.

  6. Blend with either a hand blender or in a food processor being careful it is not too hot.

  7. Adjust the seasoning. Serve with some nice fresh bread.

Recipe Notes

When blending hot liquids, take care. If using a food proccessor, the steam can build up and pop the lid off and you could end up with soup on your ceiling! Ideally let the mixture cool, otherwise, only fill the jug half way, place a towel over the lid and hold it down tight. Use on the slowest speed.

Nutrients per portion

Calories 259, Fat 6.3 g, Carbs 46.7 g (36 net), Protien 6.5 g.