Norfolk Scone

Norfolk scone

One of my favourite things to do is to  look through the cookbook section of our local charity shop. I don’t know why, but this particular shop seems to receive some very good cookbook donations. I always come out with one or two new books for my ever-growing collection. One of my most recent acquisitions was Cakes, Pastries and Bread by Jennie Reekie, first published in 1977. It’s a wonderful book full of the staples that you want to cook again and again. The recipe that really caught my eye was the Norfolk Scone. This filled scone is a cross between a  scone and an eccles cake, and, quite frankly, that appeals to me on so many levels. My mother-in-law had come for lunch and I offered to make her some scones to take home with her. I remembered the Norfolk Scone and thought I would give it a whirl. It was a great success. The crumbly scone contrasts beautifully with the rich, sweet, sticky filling. Next time, I am going to make it with mincemeat as the filling, because, well you know, it’s that time of year and I want to try it.

For the scone:
400g self-raising flour
1 scant tsp salt
100g unsalted butter
1 egg, beaten lightly
200ml milk

For the filling and topping:
25g softened butter
100g currants
100g demerara sugar
½ tsp grated nutmeg or mixed spice
Milk for brushing the top of the scone


Preheat the oven to 200°c, 400°f, Gas Mark 6 or use the Aga roasting oven with the grid shelf on the floor of the oven. Grease and flour a baking sheet that will fit a 20cm circle easily.

I used my food processor to whizz together the flour, salt and butter until it resembled fine breadcrumbs. Then added the egg and milk and whizzed again briefly until the dough just begins to come together. Empty the dough onto a lightly floured worktop and knead briefly to a soft dough.

If you don’t have a food processor you can rub the butter into the flour and salt mixture using your fingertips. Then add the egg and milk and using your hand like a claw mix to a soft dough.


The key to a light scone is minimal handling. Split the dough in half and roll out one half quickly to a circle of about 20cm. Spread the softened butter over the circle. Mix together the currants, all but 1 tbsp of sugar and spice and sprinkle over the scone. Roll out the other half to the same size and place on top of the currant mixture. Brush with milk and sprinkle with the remaining sugar. Place in the oven and bake for 35-40 minutes until golden on top and well risen. Leave to cool for ten minutes then serve warm with a cup of tea.

Norfolk scone

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12 thoughts on “Norfolk Scone”

  1. I’m a huge charity shop fan, but rarely see much in the cook book section. Too many 60s classics! But you prompt me to look harder, and certainly, these scones look worth a go. By the way, the grape cake continues to please 🙂

    1. I am glad about the grape cake. I think we are lucky with our charity shop. I think they might ship them from other branches because they have noticed that someone(cough) buys a lot of them. The National Trust are also a good bet if they have a second hand bookshop on site.

    1. My mum is the mincemeat queen around here and I daren’t usurp her! I did post my pecan mincemeat in 2009, weirdly, the day before your post mentioned above. But it’s not a classic of the genre.

  2. I don’t think I’ve ever seen these on my visits to Norfolk but I love the sound it. Eccles cakes and scones combined sounds wonderful to me. I love looking through the cookery books in the local charity shops, but my wife is horrified at the number I buy if left alone so I’m trying to restrain myself.

    1. Unfortunately a lot of regional recipes have been lost, especially in areas where people have moved in. I am from neighbouring Cambridgeshire and remember friends and family over the border in Norfolk cooking this in my childhood. A huge proportion of people are now from London or elsewhere and sadly not East Anglian, I hardly heard a Norfolk accent on my last visit! I think this is happening in many regions of the UK and elsewhere. Food is also so greatly influenced by TV and celeb chiefs, so people are less likely to know their own regional food.

  3. Pingback: Divvy Up Wednesday 27 May 2015 - Cakery Cookery

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