Snacks: It's tea time, my dear! Get into the spirit of the Queen of England with these lemon scones! Thick and fluffy ...

Baking may seem a bit daunting if you're not used to it, but if you're feeling inspired to give it a go, scones are a brilliant starting point. The beauty of baking scones is that you can whip up the ...

Anna Russell, the seventh Duchess of Bedford, was a lifelong friend of Queen Elizabeth’s great-great-grandmother, Queen Victoria. The 19th-century royal is also credited with coming up with the ...

But that’s not the case! I recently found out that freezing cookie dough before cooking can help achieve that gooey, tall finish I love; I’ve adapted a chef’s habit of cooling spuds before roasting ...

Scones, sweet or savoury, taste even better when fresh out of the oven at home. They can be enjoyed with rich fresh butter, or paired with clotted cream and jam for a delightful treat. This recipe, ...

Scroll down to see Kevin's step-by-step guide THERE’S nothing better than a warm scone slathered in cream and jam – or jam then cream, whichever you prefer. The crumbly bake is beloved by millions ...

We’re here to guide you through the coronavirus pandemic. Sign up to the Life newsletter for daily tips, advice, how-tos and escapism. There’s nothing like some warming scones for a mid-afternoon pick ...

Baking can be a bit of a minefield, with some recipes seeming more like a science experiment than a fun kitchen activity. But if you're after something simple and foolproof, scones are your best bet.

Slathered in clotted cream and oozing with jam, scones represent the pinnacle - and wonderfully decadent - British afternoon tea delicacy. However, they needn't wreak havoc on your waistline if you ...

Nothing compares to the delight of a freshly baked, warm scone. These sweet treats complement tea or coffee beautifully, especially when slathered with butter and jam. If you haven't tried making them ...

Scones are delicious, simple to make and can be made both sweet and savoury. You can add cheese to them, or keep them plain and top them with jam and clotted cream. As a baker, I’ve made hundreds over ...