James’ Famous Scone Bread

Scone bread

Some years ago I had to make a quick substitute to crusty bread from a few ingredients I had in the cupboard. I didn’t have any yeast so I experimented using baking powder. I made a creation which tasted like something crossed between bread and a scone and it was such a success with the family, I’ve been making it ever since. I’d like to share this recipe as I think it’s a great quick and tasty alternative. So here’s how you do it….


8 oz Self raising flour
1 heaped Tsp Dijon mustard
1 Flat tsp Baking powder
2 Pinches of Sugar
Small splash of milk
Splash of Olive oil
Water to bind
Salt and Pepper
1 pinch of rock salt


Mix together all the ingredients bar the water and the rock salt.
Add a little water whilst stirring with a fork. Keep adding until the mixture forms a ball.
Knead with your hands for 5 minutes adding a little flour as necessary to stop it from sticking.
Once kneaded, stretch out into an 8 inch circle and place on a floured baking sheet.
Brush with olive oil and sprinkle with the rock salt.
Place in preheated oven at 160* for 15-20 minutes or until golden and sounds hollow upon tapping.
Leave to cool and eat with butter and honey or toppings of your choice.

Scone bread

About James

I am a keen forager, gardener, cook and metal detectorist. I enjoy growing my own veg, using my smoker, foraging for all manner of flora and fungi and just love getting out in the wild.
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