Sticky toffee scones

For a scrumptious tea-time treat, try Simon Rimmer's sticky toffee date scones, topped with cherry compote
By Simon Rimmer
Sticky toffee scones
  • Rating:
  • Serves: 6-8
  • Cook Time: 25 minutes
  • Prep Time: 25 minutes
  • Effort: medium



  • 225 g self-raising flour
  • 55 g caster sugar
  • 1 tsp baking powder
  • 55 g butter
  • 1 eggs
  • 150 ml milk

Sticky toffee dates

  • 100 g pitted dates
  • 5 g bicarbonate of soda
  • 100 ml water

Cherry compote

  • 100 g caster sugar
  • 100 ml water
  • 1 cans black cherries


  • 100 g mascarpone
  • 50 g icing sugar


1. First prepare the scones. Sift the flour, sugar and baking powder together in a bowl.

2. Rub in the butter, and then mix in the egg.

3. Pour in the milk and mix to form a dough.

4. Meanwhile, make the sticky toffee dates: Place the dates, bicarbonate of soda and water in a saucepan.

5. Over a low heat, cook gently until the dates soften and break down. Cool.

6. Preheat the oven to 200ºC/gas 6.

7. Fold the gooey dates into the scone dough.

8. Roll the dough out on a floured board to 2.5cm thickness and cut into 7.5cm round.

9. Place the rounds on a baking sheet and bake in the oven for ten minutes.

10. Meanwhile, make the cherry compote. Place the water and caster sugar in a pan. Place over a moderate heat and gently warm until the sugar melts into the water.

11. Add the cherries and gently cook for two to three minutes.

12. When the scones are cooked, place on a wire rack and slice in half.

13. Top each scone half with a spoonful of cherry compote and top with a dollop mascarpone. Dust with icing sugar and serve.

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