Fruit scones by Steven Doherty, consultant chef at Askham Hall

Meadowland Professional

Meadowland Professional

Standard Supplier 9th March 2015

Fruit scones by Steven Doherty, consultant chef at Askham Hall

Fruit scones by Steven Doherty, consultant chef at Askham Hall, in association with Meadowland

(makes 15-18 scones)


  • 1.5 kilos of self-raising flour
  • 250g Meadowland Professional (at room temperature)
  • 250g caster sugar
  • 250g sultanas
  • c.500ml buttermilk or acidulated milk


1. Mix the caster sugar with the self-raising flour.

2. Gently rub the Meadowland Professional into the flour and sugar mix. (This should take 2-3 minutes.)

3. Add the sultanas and mix. Slowly add the buttermilk and once the mixture is combined, knead it on a floured work surface.

4. Roll out and stamp out the scones with a 9 cm crinkle cutter. Place on lightly oiled parchment paper and brush with egg yolk.

5. Bake for 18 minutes at about 180 degrees. Once baked, open the oven door to let the cooking process finish. (This creates a light texture, without overcooking the scones).

Note: Steven recommends mixing by hand to give the scones a lighter texture.

Nutrition information

Each serving (if serves 15) contains:


2458kJ/ 585kcal

29%* Fat


20%* Saturates


33%* Sugars


35%* Salt



*% of Reference Intake of an average adult (8400kJ/2000kcal)

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