Nutmeg Scones with a Sugar Crust


It would never have occurred to me to put nutmeg into a scone if Alex from The Angel’s Share Bakery in Richmond (North Yorkshire) hadn’t told me that she did it.  And she bakes the most delicious scones, pies, quiches and cakes that you can imagine.  She has a magical touch with everything she bakes.  This isn’t her recipe – I didn’t have the nerve to ask for it – but the children have begged me to make scones like this all the time from now on, so they must be good.

If you’re on holiday in the Yorkshire Dales or County Durham, do pop along to The Angel’s Share Bakery ( or to pick up a luxury picnic; it’s just lovely, and there are plenty of picturesque spots within a few minutes’ walk where you can sit to enjoy your treats.

1lb self-raising flour

1 teaspoonful baking powder and a good grinding of nutmeg

4oz butter

Rub the butter into the flour, nutmeg and baking powder until it resembles breadcrumbs.

Add 4oz golden caster sugar and 2oz sultanas/raisins.

Crack a large egg into a measuring jug, then make this up to 9 fl.oz with a teaspoonful of vanilla extract and cold water.  Whisk together.

Stir little by little with a knife into the dry mixture (you probably won’t need all of the liquid), then finish off with your cold hand.  When it all comes together, lightly flatten it on the work surface with your hand until it’s about an inch thick.  Use a round cutter to make about 10 scones.

I’d really recommend that you buy one of those non-stick black baking sheets to cover your baking tray:  it saves all of that greasing and flouring.

Spread a heaped tablespoonful of golden caster sugar over a flat plate, and sprinkle over some more nutmeg.  Brush the tops of your scones with milk, then dunk them upside down – one at a time – onto the sugar, so that they have a crusty top.  Place onto a prepared baking tray.

Cook in a hot oven (200 degrees) for 25 minutes, but know your oven – in mine, they cooked in 10 minutes at 190 degrees.  Take them out as soon as they start to smell delicious.  They will brown more quickly with their sugary tops.

I’m sure you know what to do with scones.  I had the first one with butter and the second and third with raspberry jam and clotted cream.


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