A Scone For All Seasons

We’ve eaten a lot of scones recently – they are simple and quick as well as being relatively healthy compared to a muffin or slice of cake. And since discovering I can freeze them before baking, I value them even more! Here’s a round-up of all the scone recipes I’ve posted so far…


The Traditional

At any time of year, but especially in the summer, we love a proper English Cream Tea; fresh plain scones, strawberry jam and clotted cream, and a cup of English tea – mmmmm!

English Scones



The Seasonal

In the autumn and winter I love to use cranberries in scones, and in combination with orange or lemon, or white chocolate (my latest scone experiment!) they are best eaten warm, just from the oven.

Cranberry and Orange Scones



The Unusual

Last year I also added a little cocoa to them and used them in a rhubarb cobbler. Scrumptious!

Spicy Rhubarb and Strawberry Chocolate Cobbler

Rhubarb Cobbler


The Fruity

Blueberry and cream scones are also tasty. Or drop scones – actually more like pancakes – with blueberry sauce.

Drop Scones with Spicy Blueberry Sauce

Drop Scones


The Savoury

And if all these are still too sweet for you, how about savoury scones, simply with cheese and herbs, or a buttermilk version with dill for example.

Cheesy Dill Scones

Dill Scones 1


The latest addition – Cranberry and White Chocolate Scones – coming soon!

Enjoy browsing!