Making your own scones is so easy with this quick and simple recipe. Make a batch to share with family and friends at the weekend. Jam first or cream is up to you.
Whip up a batch of these nutty savoury scones for an easy weekend treat to serve friends and family.
These walnut and roquefort scones combine a classic flavour combination of blue cheese and walnuts with one of our favourite tea time treats. Serve warm and slathered in melting butter.
Peanut butter and jelly is a classic American flavour combination. This combined with an English classic to make peanut butter and jelly scones is sure to be a new favourite.
You can’t have afternoon tea without scones – they are quite rightly the heroes of the occasion. This version is a little different though. We use American-style buttermilk shortcake which is a cousin of the scone and the filling is a simple blueberry compote and mascarpone cream.
Authentic Wensleydale is only made at the Wensleydale Creamery in Yorkshire. Make these scones for a quick, savoury snack - they'll become a crowd favourite in no time.
American shortcakes are more like scones than biscuits. Usually filled with strawberries and cream these pink rhubarb ones are a great British twist.
Our freezable cheese scones take just 30 minutes to bake and make a great emergency snack that cooks straight from frozen. The toasted walnuts give them a little extra crunch.
Manchego cheese and smoked paprika give these bite-sized scones a very grown-up twist. Serve them with your favourite meal or just simply have them on their own for a quick snack.
Savoury scones make a great alternative to serve for an afternoon tea with some good cheese and chutney. These ones are flavoured with sage and given extra texture from grated apple.
This savoury scone recipe is easy to make, and is ready in under an hour. Whether you're expecting guests or want to treat a loved one, this spring onion scone with cheshire and mustard is perfect for entertaining and an easy sharer.
Scones for starters? Greg Marchand of Frenchie in Covent Garden gives us the secret to his light and fluffy scones infused with maple syrup and studded with smoked bacon
olive magazine podcast ep65 – Who will win the great scone debate? Jam or cream first?!
On this week’s podcast the team explore the British tradition of afternoon tea, sharing their favourites in London, and get into a debate on which is the right way to serve scones. (Psst, cream is the right way.)