Monday, 24 February 2014


Scones are a delicate matter. I often think of them as the Goldilocks of baking. It is a rare, and magic, moment to find a perfect, delicious scone when out - so often dry and crumbly or oddly claggy that stick to the roof of your mouth in a doughy smear. I'm a jam and butter kinda girl - indifferent to cream - clotted or otherwise.

Growing up, I knew three kinds - my Nan's (plain with jam), my Gran's (fruit) and my mother's (both). I remember making plain scones in my home economics class when baskets were still required to take the ingredients to school, the notion of which sadly conjures up the phrase of 'how quaint' and makes me feel ancient.

We were back in Esher yesterday hunting for kitchens and popped into Daylesford to pick up some bread for lunch (they do a great 5 seed sourdough). And they had freshly baked scones - after the disappointment last week, I couldn't resist. A smear of sea salt butter and Bonne Maman strawberry jam and a steaming mug of tea. Crumbly but not too dry with a generous crust. Just the ticket for getting through all those kitchen catalogues.


  1. Looks delicious. I know exactly where you are coming from with scones. My friend use to bring scones to my home that were perfect and we would scoff them with strawberries but she has moved now and I have to find a new supplier hehe!

  2. Scones have to be eaten on the day they're cooked (not a problem!). I well remember carrying my cookery stuff to school in a basket with its little shower cap type cover - particularly the day when I ended up with casserole all down my skirt!!

  3. I love a good scone - best recipe I've found uses Trex - revolting suff, but the results are fab!

  4. Made Paul Hollywood's yesterday and having made scones for 40 years I can honestly say these were the best I have ever made