For the sake of ensuring absolute accuracy, no recipe is printed in this section which has not been actually made up and tried.

The great secret of success in making teacakes and scones is to cook them as quickly as possible after moisture has been added to the mixture. If this rule be strictly adhered to, they will be light and appetising.

Most varieties of scones may be split, and the pieces toasted, buttered, and served hot for tea. These hot cakes are particularly welcome during the cold winter months.

Any variety of hot cake should be served on a hot plate or dish, preferably with a cover. Many people place this over a bowl of hot water, as half-warm buttered scones or cakes are not appetising.

When buttering scones the butter should be softened, so that it can be placed on them very lightly. They should be split when necessary with a heated knife.