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“...but if there is one universal truth in the human experience, it is that a finely honed scone-eating palate does not just develop overnight.”
― Jennifer Lynn Barnes, The Inheritance Games

“The best thing about being a writer is that 'work' is always something you love, plus usually accompanied by tea, coffee and cakes of some sort.”
― Jamie L. Harding

“It was Andrew realized, not because of tension or nervousness, but purely because of the pulse of her heart, and suddenly he was gripped by possibility once again, that as long as there was that movement in someone, there was capacity to love and now his heart was beating faster and faster as if the power of the river were pushing blood through his veins, urging him to act. He felt Peggy stir, "So", she said, the faintest of tremors in her voice, "Quick question. With scones...do you go with jam or cream first?" Andrew considered the question. "I'm not sure it really matters..." He said. "Not in the grand scheme of things. " And then he leaned across, took Peggy's face in his hands, and kissed her.”
― Richard Roper, How Not to Die Alone

“The sun-dried tomatoes were robust and sweet and played well with the salty Parmesan. The oregano added a floral note, and the fennel made it energizing and playful.”
― Rajani LaRocca, Midsummer's Mayhem

“The first scone is what I like to call the practice scone. It not until the third -nay fourth- that you develop any kind of scone-eating expertise”
― Jennifer Lynn Barnes

“I was in the mood for some savory scones- I couldn't eat only sweet things, no matter what Mrs. T said.
I cut cold butter into flour with my pastry blender, added minced sun-dried tomatoes, fresh Parmesan, salt and pepper, sprinkled in oregano, and then, on a whim, tossed in crushed fennel seeds. I mixed in an egg and some milk. I kneaded the dough a few times, cut out rounds, and plopped them on a cookie sheet. I brushed the tops with more milk and slid the sheet into the hot oven.”
― Rajani LaRocca, Midsummer's Mayhem

“And Mrs McClusky was delighted to have an excuse to make her delicious scones.”
― Rosemary Gemmell, Highcrag

“From time to time she tasted his food. The sausage was delicious, seasoned with ginger and spices. His sides were all buttery and rich- the mushrooms sautéed in butter, the tattie scones cooked in butter. She tried the black pudding with trepidation. It wasn't her favorite item, but it wasn't awful. It tasted a bit like liverwurst mixed with oatmeal. All of his dishes were rich and heavy. She had to lighten up their menu.
Her vegetables looked beautiful- red and yellow tomatoes, grilled Portobello mushrooms, purple potatoes. Colorful, bright, bursting with flavor. She prepared an orange marmalade, another Scottish specialty, and paired it with crispy challah toast. Cady and Em would have loved that part. The fruit salad was all citrus and lemon basil. The sauce fruity and tart.”
― Penny Watson, A Taste of Heaven

“Can I trust you with the scones? You make them just before they are to be carried in, so that they are still warm. And you know that she doesn't like raspberry jam. Just strawberry or apricot, and the cream whipped very thick. Got that?"
"Yes, Cook," I said, feeling both scared and excited at the same time. It was up to me to feed the queen. Mrs Robbins at my former establishment had made very good scones- at least they had tasted good to me. So I made them just the way she did- with very cold butter, double cream, a dash of vanilla extract.”
― Rhys Bowen, Above the Bay of Angels

“Nothing like a song about a dying hooker to wash down your scones.”
― Heather Cocks, The Royal We

“Gloria's soup is the same creamy white as her mousse, and dotted with crispy haggis croutons arranged in a half-moon shape. The "tattie scone" isn't the classic tattie scone, which is a flat potato-and-flour pancake fried crisp in a pan, but more like the risen scone you have with afternoon tea. Susan picks up the spoon and dips into the soup.
"Ohhhhhhh. The soup is perfect, smooth and luscious, with a slight tang from the turnips (the "neeps" of the title) that keeps it from being too heavy. The finishing flavor is smoky, peaty. A little whisky, perhaps? The haggis croutons crunch as she bites into them, and the burst of spice further tames and complements the velvety richness of the soup. She devours every bit, sopping up the last of it with the scone, which is surprisingly fluffy for something made with potato. Like that morning's amuse-bouche, she's sorry when the dish is finished.
But then Gloria appears, whisks the bowl away, and replaces it with a plate of seared trout with a lime-green sauce. On the side is rainbow chard and a small potato, split open, insides fluffed, topped with tuna tartare- a cheeky nod to a favorite Scottish meal of tuna salad-topped baked potato.
"Trout with a lemony samphire sauce”
― Brianne Moore, All Stirred Up

“Pan haggerty wasn't dissimilar to a gratin dauphinoise (she could almost hear Freddie crowing that the English had got there first), but was fried in a pan in hot dripping. Singing hinnies were griddle cakes, it transpired, enriched with lard, flavored with currants and eaten spread with butter.
"They sizzle and sing on the girdle," Mrs. Birtley explained and smiled.
There was much use of potatoes in these recipes, Stella noticed, as she turned the pages, lots of dumplings, leeks, dried peas and oats, and a wholesome sense of economy. These recipes suggested that the region had always been thrifty, but Stella heard pride, not complaint, in Mrs. Birtley's voice, a care and a particularity.”
― Caroline Scott, Good Taste