Fruit Scones

There were always trays of scones in the cake cabinet and in the tea room. Tea and homemade scones - the bread and butter of a tea shop.

Dad made variations of scones: plain white, fruit, wholemeal and cheese. The sweet varieties were served with butter, homemade jam and clotted cream or Jersey cream. Scones were best eaten the day they were baked. The next day, they could be toasted and, on the third day, broken into crumbs and used to make treacle tart.