How to make GBBO star Frances Quinn’s Prune Panda Scones

GBBO winner Frances Quinn's recipe for a kid-friendly scone recipe...



  • California prunes 100g, approx 10
  • Self raising flour 300g, plus extra for dusting
  • Slightly salted butter 100g, cold, cut into pieces
  • caster sugar 100g
  • Whole milk 150ml
  • vanilla extract 1 tsp

To decorate the face

  • California prunes 300g
  • Double cream 300ml


  • Step 1

    Heat the oven to 220c/gas mark 7.

  • Step 2

    Sift the flour into a large bowl, removing 1 tablespoon and popping it into a smaller bowl. Using scissors, cut the prunes into the flour in small pieces. Toss the prunes around to coat them in flour and stop them sticking together. Set them to one side.

  • Step 3

    Put butter into the flour and using your fingertips, mix together. You should end up with a fine breadcrumb mixture.

  • Step 4

    Stir in the sugar and then stir and toss through the prunes and remaining flour from the smaller bowl.

  • Step 5

    Stir the vanilla extract into the milk. Make a well in the dry mix you’ve just created, and add the liquid. Combine using a spatula or spoon. Make sure to save a little bit of the liquid back, to paint the top of the scones with.

  • Step 6

    Gently bring the mixture together into a ball, using your hands. Transfer it onto a lightly floured surface and pat/roll out the dough with a rolling pin, to no less than 3cm deep.

  • Step 7

    Use a 6cm plain circular cutter, dip in some flour and press firmly into the rested dough. Don’t twist the cutter or you’ll end up with a lop-sided scone. Gently press the dough cut outs onto the prepared parchment paper.

  • Step 8

    Use scissors to trim the prunes from the base of the scones. Repeat until you have cut as many as you can, then gently press the remaining dough together.

  • Step 9

    Repeat until you have 6 full scones, which when halved, make 12 panda faces. Keep left over dough and scraps for decorating the faces later on.

  • Step 10

    Brush the tops of the scones with the remaining vanilla milk, and bake near the top of the pre-heated oven for approximately 10 – 15 minutes. Remove once baked and leave to cool.

  • Step 11

    During this time, you can prepare the prunes for the panda faces! For the eyes, carefully slice 12 prunes to create 24 flat eye patches.

  • Step 12

    Place the 300ml of double cream into a medium bowl and whip to soft peaks. Be careful not to over-beat the cream, as it will thicken when piped.

  • Step 13

    Use a disposable piping bag (cut the tip to about 1cm) and pipe the whites of the prune eyes you cut out earlier. Carefully use a knife edge to place the pupil atop the piped cream eye whites.

  • Step 14

    Once your scones have cooled, cut them in half. Cut the piping bag to 3cm and divide and pipe the cream onto the half scones.

  • Step 15

    Carefully place the eyes, ears and noses on the panda face.

For this recipe, you'll need a rolling pin, a disposable piping bag, scissors, a knife, a spatula or spoon, non-stick parchment paper, a baking tray, a 6cm plain circular cutter and small, large and medium bowls.

This recipe was created by Great British Bake Off winner Frances Quinn and California Prunes.

Find more recipes like this on the California Prunes website