These are a useful breakfast alternative, based on the traditional english scone recipe, but baked more like american scones (i.e. spoonfuls placed on the baking sheet, rather than rolled out and cut).


8 oz Pamela’s baking mix
1 tsp cream of tartar
1/2 tsp baking soda
1/2 tsp salt
2 oz butter
1 oz sugar
4 fl oz milk

Mix flour, cream of tartar, baking soda, salt and rub in the butter or margarine.

Stir in the sugar, add the milk and fruit and mix to a dough.

Form scones and bake at 425 degrees for 12 – 15 minutes

© David Gilmore 2017