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Scone Loft

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

Contact

The one address for everything is below. Corrections, questions about a recipe and pitches all go to the same inbox.

[email protected]

What helps us reply

  • A correction: the page, the line in question and, if you can, a source.
  • A failed bake: which card you followed, your oven type and what the result looked like. The scone fault card may get you there first.
  • A guest article idea: read the write for us page and send a short pitch.

We are a small operation with no phone line or postal address for readers, so email is the way to reach us. We cannot give medical or allergy advice about a specific person or product.