Scones

Scones form a substantial part of my childhood memories. Everyone’s mums baked scones: they were no big deal, they were just always there, like mince or broth. Some were plain, some had currants or sultanas, some were mixed with syrup, some with buttermilk or sour milk to give an especially good rise. But they were just there, on the tea table, ready to be gently torn open with your fingers, then smeared with butter and jam; whipped or clotted cream was for effete southerners only.

And since they take only minutes to prepare and a mere 12 minutes to bake, scones are the perfect Fast Food – quick, easy and delicious! Split in half by pulling apart gently (never cut a freshly baked scone with a knife) then smear with butter and – unless it is a savoury scone – a good smear of jam. The whipped or clotted cream and jam ritual also has its place, but it is somehow not as homely as the butter-jam combo.