Quark Scones


There is nothing better than a warm scone with homemade strawberry jam topped with a big blob of clotted cream.
These scones are made with quark which is available in most supermarkets, and which gives the scone a lovely light texture and a rich flavour.

Prep time:
Cook time:
Total time:


Self Raising Flour: 350g
Baking Powder: 1 tsp
Butter: 75g
Caster Sugar: 75g
Quark: 250g
Buttermilk: 90ml
Caster Sugar: 75g
Raisins, Dried Cranberries or Chopped Dried Apricots: 100g
Mature Cheddar Cheese (Grated): 100g
English Mustard: 1 tsp


  1. Preheat the oven to 200C/Fan 180C/Gas Mark 6.
  2. Sift the flour and baking powder together.
  3. Add the butter and rub into the flour to make fine breadcrumbs or put them into a food processor and whizz to make fine crumbs.
  4. At this point depending whether sweet or savoury add the sugar and fruit or cheese and pepper into the mix.
  5. In a separate bowl, add 90ml buttermilk to the quark and stir well to mix.
  6. Make a well in the centre of the dry ingredients, add the quark and mix to a soft dough.
  7. Tip the dough out onto a lightly floured surface and gently press the dough UNTIL flat to about 2.5cm thick.
  8. Use a 7.5cm plain round cutter to press out 9 -10 scones, re-rolling the dough as necessary.
  9. Transfer the scones to a baking tray and brush the top of the scones with egg.
  10. Bake them for 12-15 mins until risen and golden brown on top.