Scone
The one that started afternoon tea.
A proper plain scone, baked light and tender with a soft crumb that pulls apart cleanly. Split it warm and pile on butter, clotted cream and jam the way afternoon tea was meant to be. Simple, honest and endlessly versatile.
Bakery
The fry-up isn’t finished without them.
A Scottish breakfast essential: soft, flat tattie scones made from mashed potato and made for the pan. Fry them in a little butter until golden and tuck them into the full fry-up alongside your eggs, bacon and sausage. Humble, comforting and proper.
What it is: A tattie scone is a soft, flat Scottish griddle scone made from mashed potato, fried until golden and served as part of a cooked breakfast.
The soft farl at the heart of the fry.
A traditional Irish soda scone, also known as soda bread or a farl, raised with baking soda rather than yeast for a soft, close crumb. Split and fried in the pan, it’s a cornerstone of the Ulster fry and a lovely thing warm with butter. Simple, rustic and made the way it should be.
What it is: A soda scone, or farl, is a soft Irish quick bread leavened with baking soda instead of yeast, often fried and served as part of a cooked breakfast.
A savoury scone baked with sharp cheddar right through the crumb, golden on top and soft within. Warm it through, add a good knob of butter and it turns a bowl of soup into a proper lunch. Rich, cheesy and made for people who prefer their scone savoury.
A tender scone shot through with tart cranberries and melting pockets of sweet white chocolate. The sharp fruit and creamy chocolate play off each other beautifully, making this the one that feels a little bit special. A more indulgent take on the tea-time classic.
Local shop specials
Facebook doesn’t always show you our posts in time — so a special can be over before you even see it. Get important offers, seasonal arrivals and local shop updates sent straight to you. Choose your nearest British Pride Bakery and we’ll send the updates that matter for that store.
