I have lots of happy memories learning to bake with my Mum. My passion for food, baking, cooking and career in food design and development was fuelled by Mum and Grandma (Mum’s Mum). Mum has  a big box file of recipes collected from magazines, newspapers,  family and friends with hand written notes on hints, tips, tweaks & comments on the outcome. We would have a rummage through the file to decide what to make. A particular favourite was Marguerite Patten’s cake recipes and following my Facebook tribute to Marguerite  I decided to make scones as a thank you to Mum & tribute to Marguerite, an iconic British cookery writer,  who sadly passed away recently.

For our American readers, this recipe is for British scones, which have less fat in the recipe versus American scones/biscuits. Read on, the final picture showing the serving suggestion should explain why!

Here’s the basic recipe…