Recipe for homemade scone and preserves

By Norman Mackenzie, Head Chef at Feversham Arms Hotel & Verbena Spa

Being located in North Yorkshire in the heart of England, there is little more fitting than settling down for a Cream Tea in the afternoon. It is a treat appealing to anyone who needs to take the weight of their feet, whether that be after a dip in the pool here at the Feversham Arms Hotel & Verbena Spa, a shopping trip, a walk, or even as an afternoon break from work.

Traditionally a Cream Tea features a pot of your chosen tea and a scone topped with lashings of clotted cream and jam. The delicious pleasure has caused some debate over the years and even amongst the team here at the Feversham Arms Hotel & Verbena Spa, as to whether the jam or cream should be spread on the scone first. I vote for a jam first approach, however our Restaurant Manager Daniel Marshall disagrees and prefers spreading for the clotted cream first before topping with jam. But either way there is one thing we agree on, that a Cream Tea tastes great.

There are a variety of scones to chose from, catering also for allergies and intolerances (the Feversham Arms Hotel is proud to offer plain and Gluten Free Scones), as well as different kinds of jam to top off the dish. 


For the Scones:

  • 500 g self-raising flour
  • 125 g margarine
  • 250 g sugar
  • 1 apple (peeled and finely chopped)
  • 60 g sultanas
  • 3 eggs
  • ½ pint of milk

For the Jam:

  • 1 kg strawberries
  • 100 g caster sugar
  • 20 g pectin*
  • 600 g granulated sugar

For the Lemon Curd:

  • 300ml/6 lemon juices
  • 3 lemon zest
  • 12 eggs
  • 150 g unsalted butter
  • 600 g caster sugar
  • 1 ½ gelatine leaves 

*Pectin is a setting agent, which is actually available in many supermarkets.


For the Scones:

  • Cream the Margarine and Sugar together until it is light and fluffy.
  • Sieve the flour, and then add the fruit to the mix.
  • Gently mix the flour mixture into the creamed margarine and sugar.
  • In a separate bowl, combine the eggs and milk and whisk well.
  • Slowly add the egg mix into the flour mix, until it forms a soft dough (you may not need all of the milk mixture).
  • Divide into even sized pieces (roughly 2 inches talk by 2½ inches in diameter and then place on a baking tray.
  • Glaze the top of each one with milk to stop your scones from drying out during cooking, and to make them golden in colour.
  • Cook for 10 to 12 minutes at 190°c.

For the Strawberry Jam:

  • In a heavy pan, heat the strawberries with a splash of milk until reduced to a puree.
  • Add the granulated sugar and bring the mixture to the boil.
  • Mix the pectin and caster sugar together and then add to the puree.
  • Heat the mixture until it reaches 104°c and then remove from the heat.

Whisk the mixture, and then pass through a fine sieve to get a smooth consistency. 

  • Finally, allow to cool.

For the Lemon Curd:

  • Prepare a Bain Marie*, and then place the lemon juice, zest, eggs, butter and sugar into a large bowl.
  • Heat over the Bain Marie until the mixture reaches at least 76°c then remove from the heat.
  • Soak the gelatine sheets in cold water until they soften (approx. 5 minutes).
  • Add the gelatine leaves to the lemon mixture and mix well using a whisk.
  • Pass through a fine sieve and leave to cool.

*A bowl of water over which you place another bowl with your ingredients in to provide a gentle heat.

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