Jekka’s Marigold Scones

Jekka’s Marigold Scones

A lovely straight forward recipe that is ideal to make with children. Serve with cream and jam, or simply butter.

Makes about 8 scones.


  • 450 g plain flour
  • 1 tsp salt
  • 1 tsp bicarbonate of soda
  • 45 g butter
  • 300 ml milk mixed with 2 tsp cream of tartar
  • 2 tbsp fresh marigold petals


  1. Pre heat oven to 220 Deg C / Gas Mark 7.
  2. Sift the flour into a bowl with the salt and bicarbonate of soda.
  3. Rub in the butter and add the milk and the cream of tartar and the marigold petals.
  4. Mix thoroughly until a soft dough is formed.
  5. Turn onto a floured board, knead lightly, then roll to about 2 cm thick.
  6. Use a 5 cm plain cutter and put them onto a lightly floured or lined baking sheet.
  7. Put in the oven for 12-15 minutes until risen and a golden brown.
  8. Cool and eat!

From Jekka’s Book A Good Enough to Eat pg. 33

If you love the sounds of this recipe and herb-based cooking check out our Master Classes and other Herb-based recipes.