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Scones and Teabreads

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes
The Cook's Companion

By Josceline Dimbleby

Published 1991

  • About
Scones and teabreads are breads that are made without yeast. They are quick to make and are an irresistible alter native to plain bread. Teabreads are best when made the day before they are to be served so they can then be sliced without crumbling. Wrapped in foil, they can be kept for up to a week.
Scones, however, are best if eaten on the day they are made, as they go stale very quickly. The nicest thing of all is to eat them as soon as they come out of the oven and as they are so quickly made this is quite possible.

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