Win an exclusive scone experience

Terms and conditions

• The competition

  1. The competition is only open to National Trust members, excluding National Trust employees and anyone associated with the competition.
  2. All information made available to entrants as part of the process of entering the competition forms part of these terms and conditions.
  3. Submit your entry using the online form on or before 23.59 on Monday 27 October 2025 – the ‘Closing Date’. You’ll need to provide your answer to the question, full name, postcode, membership number and email address. Please refer to the ‘How to enter’ section for the question.
  4. There’s a limit of one entry per member. Any member who enters more than once will be disqualified.
  5. To qualify for first prize, entrants must be a National Trust member on the Experience Date as well as at time of entry.
  6. Entrants under the age of 18 must have permission from their parent or guardian and be accompanied by an adult if they win the first prize. The parent or guardian agrees to the terms and conditions on their behalf.
  7. One winner and five runners-up will be drawn at random from the entries with the correct answer. We’ll make all reasonable efforts to contact the winner and runners-up personally within five business days after the Closing Date, via the email address used to submit the competition entry.
  8. The first prize is a package and cannot be accepted in part only.
  9. The winner is required to accept the prize by responding to the National Trust’s email within five business days.
  10. If the winner doesn’t accept the prize within five business days, we reserve the right to offer the prize to the next eligible entrant drawn from the correct entries that were received by the Closing Date.
  11. The first prize is described below. It’s available on the dates and at the times given and isn’t available on any other dates or at any other times.
  12. Travel to the location of the first prize, the National Trust Head Office, Heelis, Kemble Drive, Swindon, isn’t included and the winner will need to make their own travel arrangements.
  13. We won’t be responsible for any transport or accommodation costs incurred in the acceptance or fulfilment of the prize.
  14. The first prize doesn’t include any extras.
  15. The runners-up prizes are described below.
  16. No cash alternative will be made. Prizes are non-transferable.
  17. We must either publish or make available information that indicates that a valid award took place. Ordinarily this will be the surname and county of major prize-winners and, if applicable, their winning entries. If you object to your information being published or made available on request or wish to reduce the amount of information to be published or made available, please email us at takepart@nationaltrust.org.uk. In such circumstances, we must still provide the information and winning entry to the advertising Standards Authority if challenged.
  18. Subject to the first prize-winner’s consent, we‘d aim to use the winner’s details and photograph in post-event publicity on our own National Trust channels, including the website and magazine.
  19. Responsibility can’t be taken for entries lost, delayed, mislaid or corrupted.
  20. Events may occur that may render the competition itself or the awarding of the prizes impossible due to reasons beyond our control, and accordingly we may vary or amend the promotion. We’ll do everything we reasonably can to ensure that winners receive prizes of at least equal value.
  21. Personal data supplied during the course of this competition will be processed as set out in our privacy policy.
  22. These terms and conditions shall be governed by English law, and the parties submit to the non-exclusive jurisdiction of the courts of England and Wales.
  23. By entering the competition, you’re agreeing to these terms and conditions.

• The first prize

  • Half a day with one of our national development chefs at the National Trust Head office to help develop a new Scone of the Month flavour. The experience will take place on Tuesday 10 February 2026 and the new flavour will be served in National Trust cafés for a month during autumn 2026.
  • A voucher for a cream tea for two at a National Trust café of the winners. choice, see gift card terms & conditions
  • A cookbook bundle from the ‘National Trust Book of.. ’ range to include:
    • National Trust Book of Scones by Sarah Merker.
    • National Trust Book of Cakes by Linda Collister.
    • National Trust Book of Pies by Linda Collister.
  • A National Trust Gift Card to the value of £50, see gift card terms & conditions.

• Further details about the scone experience

  • The winner can bring one guest with them to the scone making experience.
  • The experience will be with a national product development manager and development chef.
  • The experience will take place on Tuesday 10 February 2026 and will last approximately 3.5 hours.
  • The experience will take place at National Trust Head Office, Heelis, Kemble Drive, Swindon, SN2 2NA.
  • Travel to National Trust Head Office isn’t included and the winner will have to make their own travel arrangements.
  • View information on accessibility including car parking at Heelis - National Trust | AccessAble.

• Health and safety information

  • The development kitchen is part of a commercial kitchen and visitors will be provided with hats, beard snoods and aprons.
  • Flat covered shoes with grip must be worn. Open-toed shoes, sandals, heels, flip-flops and smooth soles are not allowed.
  • Nail varnish, false eyelashes and false nails must not be worn.
  • Jewellery (including watches and fitness bands) must not be worn except permitted exceptions: plain wedding rings, ‘one piece’ sleeper earrings, medic alert chains. If it is not possible to remove facial piercings they can be fully covered with a clean blue plaster.
  • Anyone under the age of 18 must be accompanied by an adult and supervised at all times.

• The runner-up prizes

  Five runners-up will each receive a copy of the National Trust Book of Scones by Sarah Merker.