Mother’s Day Brunch recipe: Hot Scones and Mimosa

  15 Mar '23   |  Posted by: Birlinn

Celebrate Mother’s Day with two delicious recipes from The Scottish Brunch Bible by Ghillie Basan, hot scones with grilled plums and a refreshing mimosa to wash it down!

Hot scones with grilled plums and crowdie

Everyone loves a scone – plain, fruit or savoury – and some people are very particular about the size and texture of theirs. I prefer a plain hot scone and then add the savoury or the sweet to it, such as sweet plums or jam with crowdie, tart yogurt or labneh, cream cheese or crème fraîche.

Serves 4
225g (8oz) self-raising flour
A pinch of salt
40g (1½oz) golden caster sugar
40g (1½oz) butter, chilled and diced
1 egg
125ml (4floz) milk
For the plums:
4 ripe plums, halved and stoned
1 teaspoon vanilla bean paste
6 tablespoons mascarpone
3 tablespoons soft brown sugar
For serving:
Crowdie, clotted cream, whipped butter, or cream cheese

Preheat the oven to 220°C (200°C fan), 425°F, Gas 4.

Sift the flour and salt into a bowl and mix in the sugar. Rub the butter into the flour, using your fingertips, until it resembles fine breadcrumbs. Lightly beat the egg with the milk, pour it into the flour and use a round-bladed knife to combine it. Knead into soft dough.

Turn the dough onto a floured surface and knead into a soft ball. Roll the dough out and use pastry cutters or an up-turned glass or cup to cut out 8 scones or more, depending on the size of the cutter.

Arrange the rounds of dough on a lightly greased baking tray – make sure you leave a little space between them as they will expand on cooking – and pop them in the oven for 12–15 minutes, until firm and golden brown.

While the scones are baking, prepare the plums.

Place them in an ovenproof dish skin-side down.

Combine the mascarpone with the vanilla paste and spoon it over the plums. Sprinkle the brown sugar over the top and place the plums under the grill to caramelize.

Serve the scones hot with the grilled plums and enjoy them with crowdie or a topping of your own choice.


If you omit the Grand Marnier and measure one-third orange juice to two-thirds champagne you have a classic Buck’s Fizz, or one-third peach juice to two-thirds prosecco to make a Bellini.
Serves 4–6
2–3 fresh oranges, squeezed
4–6 teaspoons Grand Marnier (optional)
1 bottle champagne or prosecco, chilled

Pour the orange juice into well-chilled champagne flutes to fill them by one-quarter. Add the Grand Marnier, if using, and top off with the chilled champagne. Lightly stir and serve.

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