Yorkshire's Independent Restaurant Guide

Cavendish Pavilion Scones

At the official opening of the newly refurbed Cavendish Pavilion, the Duke of Devonshire told us they were going ‘big on scones’ with cheese, lemon, ginger, even chocolate. So I bravely ventured through the swing doors to chef Jareg Markowski’s kitchen where he told me he makes a hundred of them every day and happily sang out the recipe:  ‘4kg of SR flour…..’ Chefs, bless ’em.

I’ve recalculated the recipe to give you just a dozen little beauties. If you want 100, multiply by 8.

Preheat the oven to 220ºC


500g self raising flour
2 tsp baking powder
100g butter cut into small pieces
100g sultanas
100g sugar
250ml milk

To glaze:
1 egg beaten with a tbsp of milk

For chocolate scones:

Omit the sultanas and replace with
75g of chocolate buttons and 25g of cocoa powder


Mix the flour and the baking powder together. Add the butter by hand or in a mixer running slowly, combine the butter and flour until it looks like breadcrumbs.

Add the sultanas and the sugar and combine.

Make a hole in the centre and pour in the milk and cover with flour and mix gently until just combined into a soft dough.

Try not to over-mix the dough or you will not get Jareg’s light, fluffy scones.

Turn the dough out onto a floured surface and roll the dough gently to 2cm high.

Dip a cutter into a little flour and stamp out the scones. Put the scones on a tray lined with greaseproof paper.

Brush the top of the scones with the egg and milk mixture.

Place the scones in a hot oven for 15 minutes until golden.