Potato Scones

Soda Scones

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.

Scottish Rolls

Soft morning rolls, built for the breakfast bap.

Traditional Scottish morning rolls, soft and floury with a tender bite, baked light for a pale golden crust or well-fired for a bolder, deeper bake. These are the rolls a Scottish breakfast is built on: split one open, tuck in a square sausage, bacon or a fried egg, and you have the roll people grew up on. Made the proper way, they are as good with butter and jam as they are carrying the full fry-up.

Plain

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.

Raisin

A soft, tender scone studded with plump, juicy raisins in every bite. The gentle sweetness means it’s just as happy with a smear of butter as it is with jam and cream. The tea-time favourite people quietly reach for first.

Cheese

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.

Cranberry White Chocolate

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.