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Sark Scones with Blackberry and Apple Jam

The beauty of these scones is their simplicity which means they are the perfect base for homemade blackberry and apple jam and a generous dollop of rich, Channel Island double cream. Eating them now, evokes my childhood summers on the island of Sark. We picked the blackberries from the hedgerows around our house returning with purple stained, thorn pricked fingers to make the jam.

My grandmother Phyllis taught me how to make the scones using a light touch and most importantly not rolling the dough out too thinly. In fact it is best to press it gently out with your fingers rather than use a rolling pin.

Makes 12 - 15 scones


  • 450g self-raising flour

  • 1 1/2 tbs baking powder

  • 75g slightly salted butter, cut into cubes

  • 25g caster sugar

  • 1 medium egg, beaten lightly with a fork and made up to 150ml with milk

To serve


Channel Island double cream


Heat the oven to 220C/200C fan/425 F/Gas 7 and line a baking tray with baking parchment. In a large bowl, mix the flour and baking powder. Rub in the butter and stir in the sugar. Add the egg mixture and milk, reserving a little for brushing the tops.

Draw the mixture together with one hand and then turn out onto a lightly floured work surface. Knead very lightly and pat into a disc shape. Gently roll or press out to 2cm thickness and cut into 6.5cm rounds using a cookie cutter. Re-roll the trimmings and cut more rounds.

Brush the tops with the reserved egg and milk mix and bake for about 10 minutes.

Serve with Blackberry and Apple jam and Channel Island double cream.

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