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An old Kentucky recipe featured at Charred Oaks Inn

Scone Bread & Butter Pudding Recipe

Makes: 4 servings




  • 6 scones

  • ¼  cup dried apricots, cut into small pieces

  • ½ cup golden raisins

  • ¼ cup whisky or bourbon

  • 1¼ cup milk

  • 5 egg yolks

  • 1½ cup heavy cream

  • ¼ teaspoon vanilla

  • ¼ cup sugar

  • 6 tablespoons butter

  • 4 tablespoons apricot jam, warmed




Place the dried fruit and whisky or bourbon in a small bowl, cover and leave to soak overnight or for at least 2 hours.

Preheat oven to 400 degrees

Whisk the milk, cream, egg yolks, sugar and vanilla extract together.  Slice the tops off the scones and then slice each into three rounds.  Butter each round and then layer with the fruit and custard in the buttered ramekins.  Set aside for 1 hour.

Place the ramekins in a deep baking pan and pour in enough boiling water to come halfway up the ramekins.  Bake 40 minutes until risen slightly and golden-brown in color.

Remove from the oven and brush tops with the warmed apricot jam.  Serve immediately in the ramekins.

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