8oz (225g) self-raising flour   ½ (2.5g) teaspoon salt

2oz (50g) butter    ¼ (150ml) pint milk

1teaspoon dry mustard powder  Pinch cayenne pepper

3oz (75g) grated Cheddar   Extra milk for brushing

Put aside 1oz (25g) cheese.  Sift the dry ingredients into a bowl.  Rub the butter into the mixture so that it resembles breadcrumbs.  Add the milk and mix to a soft but not sticky dough.  Roll out to about ¾” (1.5cm) thick.  Using a 2½” (6.5cm) round biscuit cutter, cut 7 or 8 rounds.  Transfer to a greased baking tray.  Brush the tops with milk and sprinkle a little of the remaining cheese onto each scone.  Bake at 230oC / 450oF / Gas Mark 8 for 8 – 10 minutes until well risen and golden in colour.


6oz (175gm) butter – softened  6oz (175g) caster sugar

3 eggs     8oz (225g) plain flour

1 teaspoon ground ginger   3oz (75g) finely chopped preserved ginger

2 tablespoons (30ml) milk   1½ teaspoons (7.5g) baking powder

Grease and line with greaseproof paper, an 8” (20.5cm) round cake tin.  Cream the butter and sugar thoroughly for 3 – 4 minutes until light and fluffy.  Beat in the eggs, one at a time, adding a tablespoon (28g) of flour with each one.  Beat in the milk with 1 tablespoon (15ml) milk.  Sieve the flour, baking powder and ginger and fold into the mixture gently with a metal spoon.  Transfer to the prepared tin loaf or round, level the top with a knife.  Bake at 170oC / 325oF / Gas Mark 3 for 1½ - 1¾ hour, or until a wooden cocktail stick inserted into the centre, comes out clean.  Turn out onto a cooling rack and leave to cool.


7oz plain flour    2 level teaspoons baking powder                                   

3½ oz butter (cut into small pieces)         1oz glace cherries (chopped)

2¾ oz demerara sugar   3½ oz sultanas (washed)

1 egg (beaten)                   2 tablespoons milk

Lightly grease a baking tray.  Sieve the flour and baking powder into a mixing bowl. Rub in the butter with your fingers until the mixture resembles breadcrumbs.  Stir in the sugar, sultanas and chopped glace cherries.  Add beaten egg and milk to mixture and bring together to form soft dough.  Spoon 8 mounds of the mixture onto the baking tray, leaving good spaces between the mounds.  Bake in a pre-heated oven, 200oC / 400oF / Gas Mark 6 for about 15 –20 minutes.  Remove the rock cakes from baking sheet and place on a wire rack to cool.

Next Page Previous Page Home