Star of the afternoon tea, scones are a British institution. Here are five great ways to prepare and eat them.
Golden scones baked with care: the ultimate match for an afternoon cup of tea. Serve with clotted cream and jam of your choice, either way round. You can use sultanas in your scone mix, or other fruit like diced glacé cherries and dried lemon zest – whatever takes your fancy.
MasterChef legend John Torode suggests baking scones with Greek-style ginger yoghurt to add a little more flavour. Though this might be regarded as sacrilege by some, we think that it makes for a lovely light scone, and cherry jam is perfect with this pastry.
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Did you know that scones can be savoury too? Cathryn Dresser's recipe makes a scone loaf stuffed with gorgonzola and red onion chutney. Serve with a bowl of the chutney and a fresh salad.
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You can also make a scone-style party snack using baked potato flesh mashed up with flour. Season with scrambled egg, cheddar slices and smoked salmon, plus a sprinkling of crunchy sea salt crystals.
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Grated apple and blue cheese (Dorset blue vinny is the recommended choice) are the key ingredients in this scone round, giving it a rich but not overpowering flavour. Serve it warm with smooth butter and coffee or tea.
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