Scotney's blackberry and elderflower scones

If you enjoyed August's scone of the month, why not have a go at making it yourself at home? This recipe will produce 18-20 scones best enjoyed fresh from the oven with some preserve from the shop and maybe some clotted cream for extra indulgence.

Cakes and bakes
Blackberry and elderflower scone for August, drizzled with elderflower icing
  • Preparation time 15 minutes (prep. time)
  • Cooking time 20-25 minutes (cooking time)
  • Serves 18-20


  • 1kg Self raising flour
  • 250g Margarine
  • 200g Caster sugar
  • 450ml Milk
  • 400g Blackberries
  • 2.5g Baking powder
  • 100ml elderflower cordial
  • 150g Icing sugar


  1. In a large mixing bowl, place the margarine, self-raising flour and sugar, mixing together until it becomes fine crumbs
  2. Add the blackberries and 80ml of the elderflower cordial to the scone mix, then add the milk to form a firm dough ball
  3. Remove from the bowl and place on a floured surface
  4. Roll out to the thickness of your cutter and cut your scones
  5. Place on a lined tray and bake for 20 -25mins at 160c (fan assisted oven) or 180c (conventional oven)
  6. Whilst the scones are cooking, whisk together the icing sugar and remaining elderflower cordial until you reach a smooth consistency. Add cold water if needed
  7. Once the scones have cooled, use a piping bag or spoon to drizzle on top.