Seeing as scones are a quick bread, bara brith scones seemed like a great idea. Bara is bread in Welsh and brith refers to the speckled look. And these scones were exactly that. Speckled bites of joy with a hint of ginger and lemon from the tea I used.
Skip ahead to the recipe for Bara Brith Scones
Memories of Wales
Just before we went to Wales, I bought a travel handbag. At that stage in my life I only carried a handbag if I was shopping. I reckoned if it was bright pink I would not leave it behind anywhere. Well, that could not have been further from reality. Dave and I stopped at Nant y Coy Mill for lunch, and I walked out after our meal with the bag hanging on the back of my chair. The fact that it contained our passports was enough of a shock for me. But, since then, I have used a handbag daily. And now it is something I don’t have to think about taking with when we leave, as it is habit. The travel handbag has been turned into a work bag. And I have been on the look out for a suitable replacement for our trips overseas.
Spending money wisely
No sooner had I started this endevour I realised my daily handbag was looking worse for the wear. That would need replacing, and I decided to spend my money wisely and get a daily handbag that could also be used when we go overseas. For daily use it would need several compartments, one for keys, another for my phone and a third for my wallet. The bag would also need space for my odds and ends I carry with me. And space for sanitiser, handwipes and tissues. To be adaptable for overseas, the bag would need extra space for our passports, overseas wallet and phone, and my iPad. All of this was taken to the shop with me, to make sure it could fit in the bag I chose. I am really happy with the purchase, and I hope it lasts a long time.
Take a look at this inspiring recipe for ♥ Bara Brith Scones ♥ from Lavender and Lime for #ISW2026 #LavenderAndLime Share on X
Click on the links for conversions and notes.
Bara Brith Scones
Ingredients
- 150 mls boiling water
- 1 lemon peel & ginger root tea bag *
- 250 g seedless raisins
- 50 mls whisky (optional)
- 500 g self raising flour, plus extra for dusting
- 20 g coconut sugar
- 5 mls baking powder
- 120 g cold butter, cubed
- 200 mls milk
- 1 egg, lightly beaten
For the glaze:
- 50 g orange and ginger marmalade **
- 20 mls poaching liquid from the tea
Method
- Place the boiling water into a bowl and add the tea bag
- Leave to steep for 5 minutes, remove the tea bag and set aside to cool
- Once cool, add the raisins and whisky and set aside for 30 minutes
- Drain, reserving the liquid to make the glaze
- Preheat the oven to 180° Celsius
- Place the flour, sugar and baking powder int a large bowl, add the butter and use your fingertips to rub the butter in until the mixture resembles fine bread crumbs
- Make a well in the centre, add the fruit, milk and egg, and use a spatula to bring the dough together
- Turn the dough out onto a lightly floured surface and press together into a ball
- Gently roll out to 3cm thick and cut 7.5cm rounds
- Place the scones onto a lined baking tray, reroll the mixture, and keep cutting out scones until all the dough is used up
- Brush the top of each scone with some of the left over poaching liquid, place into the oven and bake for 25 minutes
For the glaze:
- Place the marmalade and 20mls of the poaching liquid into a small saucepan
- Place onto a low temperature and leave to heat up gently until the marmalade has melted
- Remove the baking tray from the oven, transfer the scones to a wire rack, brush the top with the glaze and allow to cool slightly before enjoying
Notes
** Or your favourite marmalade that is in your fridge.
I am linking this up to International Scone Week 2026. See here on how you too can take part.
See the links below for blog posts I published on August 13:
- 2023: Cross Down
- 2021: Pistachio Scones
- 2018: Spiced Poached Pears
- 2015: Yoghurt Scones
- 2014: Buying And Stocking A Fridge
- 2013: Chicken Liver Terrine
- 2012: Scones
- 2010: Infused Honey
