• dpettry on November 27, 2025

  I love this book, especially the savory scones. However, right now I am eating the pear-walnut-cheese scone, using pears from our yard. Highly recommend.

• mjes on July 31, 2021

  Peach, vanilla, and poppy seed scones (pg 101). I am a fan of the National Trust series. I'm not sure vanilla is my first choice of flavorings to go with peach but this is a great recipe. I used whole milk to make the scone a tad richer.

Notes about Recipes in this book

• Fruit scones

  • nadiam1000 on October 27, 2025

    I returned from London with this book and I was excited to recreate a delicious fruit scone we enjoyed at Foyle's Bookstore Cafe. I found Irish Self Rising Flour (Odom's) to use in this recipe. This is a delicious scone - buttery, crumbly, but not dry, and quite sweet; I might reduce the sugar a bit next time. I used golden raisins and ended up with 7 scones - my dough may have been a bit thick. In my US oven I baked at 400F 15-20 mins.

• Rhubarb and stem ginger scones

  • brittany_x5jmzz on February 06, 2026

    A favorite recipe of mine. Can be quite wet. I like to mince candied ginger for this.

• Goat's cheese, pear and walnut scones

  • lean1 on May 30, 2023

    I made a batch of these( mine made 15) with apple instead of pear and low fat cheddar. Mixed the flour and baking powder with butter in the Cuisinart. Made the process much easier. Then added the rest of the cheese,nuts, fruit and eggs and milk last. Very light and airy and a nice rise. A keeper

• Carrot and coriander scones

  • jillianefoley on March 19, 2026

    Don’t like cilantro/coriander so I used oregano and dill. Kids and I all ate seconds

• Apple and raisin scones

  • et12 on October 21, 2024

    This recipe turned out some good, professional looking scones. I used two small apples instead of one larger one, yet I could barely taste the apple. Perhaps I diced them up too small.