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Scone Loft

Home baking in the British tradition.
Quantities first, then the method.

About Scone Loft

Scone Loft is an independent publication about baking at home in the British tradition. It is not attached to a flour mill, an oven maker or a cookery school.

It exists because too many recipes are padded out with reminiscence, and too few say what to do when the thing comes out flat. So each card here starts with the answer, sets out weights, tins and oven settings plainly, and then explains the reasoning.

Who writes it

The site is put together by its editors and published under the name Scone Loft. You will not find invented cooks or grandmothers here, and we do not put a named tester on a recipe. Our recipes are written from long-established British proportions and compared with published versions, such as those listed under each card. Ovens and ingredients differ, so treat times as a guide and go by the signs given in each method.

How we check things

Facts about food safety, law and history are linked to the page we took them from, usually a public body or a primary text, and we open every link before citing it. When sources disagree, we say so. Practical advice from baking writers is credited as theirs, and our opinions are labelled as opinions. If you find a mistake, please tell us at [email protected] and we will correct it.

Food safety notes are general information. If you are baking for someone with an allergy, coeliac disease or a weakened immune system, check labels and take advice from a health professional.

Guest writers

We publish outside contributions when they suit the site. The terms are on the write for us page.

Photo credits

All photographs are from Wikimedia Commons and used under the licences shown. Diagrams and the logo are our own.