Our place...
Visit the St Wilfrid’s café on the 24th October and try one of the selection of delicious scones on offer.
...or yours
Hold your own scone day event.
Invite your family and friends for a scone-themed afternoon tea or morning coffee event and ask them to make a donation.
If you are involved with a school, community group or business why not run a scone sale, tea, or bake-off event? Our fundraising team are on hand to provide advice and support, collection buckets and other resources so do get in touch.
Bake the perfect scone
We've asked the team here at St Wilfrid's, and our friends at the WI to give us their best scone recipes. Pick your favourite and get baking!
Mikey's cheese scones
Ingredients
250g self-raising flour
Pinch of salt and pepper
1/2 tsp mustard powder
80g butter
160g mature cheddar, grated
115ml whole milk
1 egg
Method
- Heat the oven to 160°C. Lightly grease a baking sheet.
- Mix together the flour, salt, pepper and mustard powder. Rub in the butter.
- Stir in the cheese and then the milk and egg to get a soft dough.
- Turn onto a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick.
- Use a 5cm/2in cutter to stamp out rounds and place on the baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
- Sprinkle a little grated cheese on the top of each scone. Bake for 18 minutes until well risen and golden. Cool on a wire rack.
The St Wilfrid's WI Zesty Lemon Scones
Ingredients
500g self-raising flour
1tsp baking powder
115g caster sugar
115g salted butter
Grated zest and juice of two lemons
1 egg beaten
100-150ml milk
To decorate
100g icing sugar
Juice of half a lemon
Method
- Preheat the oven to 180°C – 200°C. Line a baking sheet with paper
- Sift the flour and baking powder into a bowl, add the butter, using your fingertips rub in until the mixture resembles fine breadcrumbs.
- Stir in the lemon zest and sugar. Add the beaten egg, lemon juice and gradually add enough of the milk until you have a soft dough.
- Turn dough onto a floured surface, roll out to about 3cm thick, cut circles out using a 7cm round fluted cutter. Place onto baking sheet and lightly brush the tops with milk.
- Bake for 15 to 20 minutes until golden and transfer onto a wire rack to cool.
- To decorate sift the icing sugar into a bowl, add the lemon juice a little at a time, stirring until you have a dropping consistency. Spoon over the cooled scones and serve with lemon curd, clotted cream and fresh raspberries.
The St Wilfrid's WI Sweet Scones
Ingredients
12oz sifted self-raising flour
3oz butter
1 large egg
6 tbsp. buttermilk
1oz sugar
(sultanas optional)
Milk to glaze
Method
- Preheat your oven to 180°C. Grease and line a baking tray with baking paper, set aside.
- Rub flour, baking powder and butter together to make fine breadcrumbs. Add sultanas if required.
- When mixed, make a well in the centre and add the egg and buttermilk to form a soft dough. Add more buttermilk or milk if required.
- Lightly press the dough, and using a cutter make into evenly shaped rounds. Place on the baking tray.
- Brush with milk, sprinkle with flour and bake in the oven at 180 degrees Celsius for about fifteen minutes until golden and risen.
