Quintessentially British, scones are usually served as part of an afternoon tea, alongside a generous helping of fruity jam and cream (clotted, of course). Different to a teacake and other sweet buns, they are made without yeast to give a delicate and crumbly texture. Often lightly sweetened, they can also be savoury.
Our delicious collection of scone recipes includes both sweet and savoury delights for you to try, including William Drabble's classic scone recipe, Karen Burns-Booth's cheese and chive scones, Adam Gray's delicious chocolate scones with tangerine fool, and Daniel Clifford's moreish cheese scones. 
Those look scrumptious.
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