Garam Masala Scones

“My choice sometimes is: I can kill myself or I can make a dozen cupcakes. Right, so I’ll do the cupcakes and I can kill myself tomorrow.” – Marian Keyes


I was having a bad day, so I went into the kitchen and took out some bowls and measuring cups. I like making scones because it really just involves ingredients that you already have sitting in your kitchen and you can play with the flavors however you want. Keep it plain and simple with some sultanas or other dried fruits, make it savory with cheeses and herbs, or spice it up with the wonders from your cupboard – here I chose garam masala and mixed citrus peel.


Garam masala in sweets—doubts? No, of course it works. It’s like a chai latte in a scone form. It’s the perfect winter treat, as the spices just make it so soul-warming in these cold Scottish days. It will also make your dissertation, or worse—7 essays, 2 presentations and 3 exams—more bearable. Maybe you can even give one to your supervisor.

Makes about 8 small scones 


225g flour
2 tsp baking powder
2 1/2 tsp garam masala
40g sugar
1/4 tsp salt
1/3 cup mixed candied citrus peel
50g butter, chilled, diced into cubes
125ml milk, chilled



Preheat the oven to 225C.

Put the flour, baking powder, salt and garam masala in a bowl. Mix throughly.

Add the butter and rub with your hands until it looks like coarse breadcrumbs. Add the mixed citrus peel, sugar and milk. Stir everything together, don’t overwork it. Pat the dough down to about 2cm thick on a floured surface and cut out little rounds.

Bake for 12-15 minutes or until golden on top.

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