Celebrating World Baking Day: The Story of the Scone + A Delicious Recipe to Try

On World Baking Day, there’s no better time to celebrate one of Britain’s most beloved baked goods: the humble scone. A staple of afternoon tea and a firm favourite among our clients and delegates, scones are synonymous with comfort, tradition, and indulgence.

But where did this iconic treat originate? The scone is thought to have first appeared in Scotland in the early 1500s, traditionally made with oats and baked on a griddle. Over time, it evolved into the light, fluffy version we know today, often served warm with clotted cream and jam. Whether you pronounce it “skon” or “scone” (as in “stone”), there’s no denying its special place in British culinary heritage.

On World Baking Day, why not try your hand at making a modern twist on the classic? Our Blueberry, Almond Butter & Apple Scones are packed with flavour and perfect for sharing at work or at home.

Blueberry, Almond Butter & Apple Scones

Yields: 12 scones

Scone Dough Ingredients:

• 370 g cake flour
• 130 g brown sugar
• 13 g baking powder
• 3 g salt
• Zest of 2 lemons
• 24 g water
• 45 g sunflower oil
• 51 g coconut oil
• 90 g water (for kneading)
• 100 g fresh blueberries
• 80 g almond butter (see below)
• 1 Granny Smith apple, grated
• Sugar (for sprinkling)

Almond Butter Ingredients (makes approx. 100 g):

• 100 g roasted almonds (unsalted)
• 1 tsp honey (optional)
• Pinch of salt

Method for Almond Butter:
Blend the roasted almonds in a food processor for 5–10 minutes until smooth and creamy. Add honey and salt if desired. Store in an airtight container until ready to use.

Scone Preparation:

Bake at 160°C for 15 minutes, or until golden.

In a large bowl, mix together the flour, brown sugar, baking powder, and salt.

Zest the lemons and melt the coconut oil.

Add the coconut oil, lemon zest, sunflower oil, and 24 g of water to the dry ingredients. Mix and knead until a sandy texture forms.

Add the remaining 90 g of water and knead until fully combined.

Fold in the almond butter and grated apple, mixing gently.

Carefully incorporate the blueberries.

Shape the dough into a circle and refrigerate for 15 minutes.

Cut into 12 even portions in your desired shape.

Sprinkle sugar on top of each scone.

How to Serve:

Serve at room temperature, or warm slightly in the oven or microwave. Perfect alongside a cup of tea or coffee, these scones make a delightful addition to any break, meeting, or afternoon treat.

On World Baking Day, we invite you to get creative in the kitchen and celebrate the simple joy of homemade scones.

Don’t forget to share your creations with us – tag @30eustonsquare and show us your bakes.

Happy baking!