Baking Mixes
Easy, dependable baking mix recipes from Meg’s Scottish Kitchen, created for proper home baking with minimal fuss. From classic cakes and cookies to rich brownies and traditional scones, each recipe uses a simple baking mix and a few fresh ingredients to deliver comforting, homemade results every time.
Welcome to Meg's Kitchen
Discover easy, reliable baking mix recipes from Meg’s Scottish Kitchen, designed for comforting homemade bakes with minimal fuss. From classic lemon drizzle cake and buttery cookies to rich brownies and traditional scones, these recipes use carefully developed baking mixes and a few fresh ingredients to deliver proper home baking every time. Simple to follow, generous in flavour, and perfect for everyday baking or relaxed entertaining.
Lemon Drizzle Loaf Mix
This recipe uses our Lemon Drizzle Loaf Mix to make baking simple, reliable and deeply satisfying — the kind of cake that feels just as right for afternoon tea as it does for slicing thickly and tucking into a tin for later.
Bright, gently sharp and deeply comforting — this is lemon drizzle baking at its best. 🍋 Simple ingredients, reliable results, and a cake you’ll come back to again and again.
You will need
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1 pack Meg’s Scottish Kitchen Lemon Drizzle Loaf Mix
Fresh ingredients to add
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100g butter, melted
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2 medium eggs
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3 tbsp milk
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2 tbsp fresh lemon juice (for the drizzle)
For the glaze finish
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Lemon glaze mix
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A little water
Method
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Preheat the oven Heat the oven to 170°C fan / 180°C conventional / Gas 4. Line a 900g (2lb) loaf tin with baking parchment.
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Make the batter Tip the Lemon Drizzle Loaf Mix into a large bowl. Add the melted butter, eggs and milk. Beat well until smooth and glossy, making sure everything is fully combined.
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Bake Pour the mixture into the prepared tin and level the top. Bake for 45–50 minutes, until risen, lightly golden and a skewer inserted into the centre comes out clean.
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Prepare the drizzle While the cake is baking, mix the icing sugar from the pack with the fresh lemon juice and just enough water to create a sharp, pourable glaze.
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Drizzle while warm As soon as the loaf comes out of the oven, prick it all over with a skewer. Slowly spoon the lemon drizzle over the hot cake, allowing it to soak in fully.
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Cool & slice Leave the loaf to cool in the tin for 15 minutes, then lift out and cool completely on a wire rack before slicing.
Baker’s notes
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This loaf keeps well for 3–4 days stored in an airtight tin.
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It freezes beautifully — slice first, then freeze so you can enjoy it a piece at a time.
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For an extra treat, serve slightly warm with a spoonful of crème fraîche or thick yoghurt.
You will need
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1 pack Meg’s Scottish Kitchen Gluten-Free Chocolate Brownies Mix
Fresh ingredients to add
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Butter, melted – 150g
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Eggs – 2
Method
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Heat the oven to 170°C fan / 180°C conventional. Line a 20cm square tin with baking parchment, making sure it comes up the sides for easy lifting later.
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Melt the butter gently and allow it to cool slightly.
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Mix the batter Tip the brownie mix into a bowl. Add the melted butter and eggs, then stir until smooth and glossy. The batter will be thick — that’s exactly what you want for fudgy brownies.
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Bake Spoon the mixture into the prepared tin and level the top. Bake for 20–25 minutes, until the top is set with a slight sheen but the centre still has a gentle wobble.
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Cool before cutting Allow to cool completely in the tin. This is when the brownies firm up and develop that rich, dense texture. Lift out and cut into squares.
Baker’s notes
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For extra indulgence, serve warm with cream or vanilla ice cream.
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These brownies are even better the next day, once the flavour has deepened.
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They keep well in an airtight tin for 3–4 days, or freeze beautifully for later treats.
Meg’s Gluten-Free Chocolate Brownies
These gluten-free brownies bake up dense and fudgy, with a deep cocoa richness and that irresistible crackly top. They’re the kind of bake that feels reassuringly familiar — easy to make, easy to love, and always reliable.
Meg’s Scottish Fruit Scone Mix
Light, tender fruit scones with a soft crumb and just the right sweetness — perfect for lazy breakfasts, afternoon tea, or a well-earned coffee break.
You will need
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1 pack Meg’s Fruit Scone Mix
Fresh ingredients to add
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Butter – 85g, cold & cubed
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Milk or buttermilk – 180–200ml
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Optional glaze: a little extra milk for brushing the tops
Method
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Preheat the oven to 200°C / 180°C fan / Gas Mark 6. Line a baking tray with baking parchment.
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Tip the scone mix into a large bowl. Add the cold, cubed butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs.
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Gradually add the milk or buttermilk, starting with 180ml, mixing gently with a knife until a soft dough forms. Add a splash more liquid if needed — the dough should be soft but not sticky.
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Turn out onto a lightly floured surface and bring together gently. Pat out to about 2–3cm thick — don’t overwork the dough or the scones will be heavy.
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Cut into rounds using a floured cutter and place onto the prepared tray.
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Brush the tops lightly with milk if you’d like a soft, golden finish.
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Bake for 12–15 minutes, until well risen and lightly golden.
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Cool slightly on a wire rack, then serve warm or at room temperature.
Serving Suggestions
Best enjoyed fresh on the day they’re baked, split open while still warm and served with butter, jam or clotted cream. These scones also freeze beautifully — simply cool completely, freeze, then defrost and warm through gently.
You will need
Makes Approximately 12–14 cookies
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1 pack Meg’s Scottish Oat, Cranberry & Chocolate Chip Cookies
Fresh ingredients to add
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Butter – 100g, melted and cooled
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Egg – 1 large
Method
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Heat the oven to 180°C (160°C fan). Line one or two baking trays with baking parchment.
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Tip the cookie mix into a large bowl.
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Add the melted butter and egg and mix until everything comes together into a soft cookie dough.
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Scoop tablespoons of dough onto the trays, spacing well apart. Gently flatten each one slightly — they will spread as they bake.
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Bake for 12–15 minutes until lightly golden around the edges but still soft in the middle.
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Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely (or enjoy warm, which is highly recommended).
Serving suggestions
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Lovely just as they are, warm from the oven
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Perfect with tea, coffee or hot chocolate
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Brilliant tucked into lunchboxes or served as a simple pudding with vanilla ice cream
Meg’s Scottish Oat, Cranberry & Chocolate Chip Cookies
Comforting, gently spiced cookies with chewy oats, bursts of cranberry and pools of melted chocolate.
A proper Highland-style bake — unfussy, dependable and perfect with a mug of tea.
Megs Strawberry and White Chocolate Blondie Mix
Soft, buttery blondies studded with creamy white chocolate and sweet bursts of strawberry. These are gently golden, fudgy in the middle and comforting in the way only a proper homemade bake can be.
You will need
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1 pack Meg’s Strawberry & White Chocolate Blondies
Fresh ingredients to add
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Butter, melted – 120g
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Eggs – 2
You will also need
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A lined 20cm square baking tin (or similar)
Method
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Heat the oven to 170°C fan / 190°C conventional / Gas Mark 5. Line your tin with baking paper.
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Empty the Strawberry & White Chocolate Blondie Mix into a mixing bowl.
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Add the melted butter and eggs, then mix until just combined. You’re looking for a thick, glossy batter — don’t overwork it.
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Spoon the mixture into the prepared tin and gently level the surface.
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Bake for 22–26 minutes, until lightly golden on top with a slight wobble in the centre. A skewer should come out with a few moist crumbs attached — that’s where the fudgy texture lives.
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Leave to cool completely in the tin before slicing into squares
To serve
Enjoy just as they are, or serve slightly warm with:
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A dusting of icing sugar
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Fresh strawberries on the side
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A spoonful of crème fraîche or vanilla ice cream
Storage
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Keeps well in an airtight tin for 3–4 days. Can be frozen once baked and cooled — defrost at room temperature
