Clare Gage as seen on Great British Menu

‘Is it scone or is it scone?’ Clare Gage Design’s cups and saucers as seen on the Great British Menu







In celebration of my cups and plates being showcased on the Great British Menu I thought it would be nice to share our families Sweet Scone recipe. It is a really simple recipe perfect for a ‘bake with the kids’ or a quick and easy make for a family gathering. We would love to hear from you about how you get on with on with it. Remember to ‘like’ us on Facebook and ‘follow’ us on twitter and don’t be shy to share your home-made creations.

Sweet Scone Recipe


2 cups self-raising flour
2 oz chilled butter
250ml of buttermilk
1tsp sugar
1 small tsp baking powder
1 pinch salt

  1. Sieve 2 cups of self-raising flour, 1 tsp sugar, 1 pinch salt and 1 small tsp baking powder into a large bowl.
  2. Grate 2 oz chilled butter into the flour mix. Use your fingertips to mix into breadcrumbs.
  3. Gradually add approximately 250ml of buttermilk to form a dough (make sure it’s not too wet).
  4. Roll out to approx. 2-3cm thick and use cutters to create shape. Place on a non-stick baking tray.
  5. Cook at 200°C (gas mark 6) for 15 minutes.
  6. Cut the scones in half, layer whisked cream, raspberry jam and fresh berries to complete the scones.

Why not follow Pip Lacey’s lead on the Great British Menu, and display your scones on one of my plates or, better still, in a cup! Follow the simple instructions below:

Clare Gage Scone display

Clare Gage Cup and Saucer Scone display








  1. Cut 3.5cm diameter scones in half. Spread raspberry jam on the scones.
  2. Create 2 layers of scones and whisked cream. For the top layer of cream gently crush a couple of blackberries and stir into the cream.
  3. Create 2 layered scones with a thin layer of cream and halved raspberries in one, halved blackberries on the other.
  4. Cut the scones in half and arrange on top of the blackberry cream to finish the dessert.