Sarah Chambers 1I support Time for a Cuppa because my nan had mixed dementia. We didn’t have any support as a family, and it was difficult for us all to see this proud, confident, funny woman turn into someone who was confused as to where and who she was. She didn’t recognise me at all for the last few years which was difficult. I think if we had an Admiral Nurse, it would have helped even on the most basic level of understanding nan’s dementia and knowing what support was available. I have some great memories growing up with my nan. She absolutely loved her cakes and some of my favourite memories with my nan are of me and her sat around the table sipping a cup of tea and eating a fresh cream scone. This scone recipe on the BBC Food website is just like the recipe we used to make scones. Don’t forget to decorate with fresh cream and jam!



  • 225g/8oz self raising flour
  • pinch of salt
  • 55g/2oz butter
  • 25g/1oz caster sugar
  • 150ml/5fl oz milk
  • 1 free-range egg, beaten, to glaze (alternatively use a little milk)


  • Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.
  • Mix together the flour and salt and rub in the butter.
  • Stir in the sugar and then the milk to get a soft dough.
  • Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
  • Brush the tops of the scones with the beaten egg. Bake for 12-15 minutes until well risen and golden.
  • Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.