Tennis fever is about to hit London as Wimbledon returns from 30 June – 13 July 2025. And if you didn’t manage to secure ...

Four lifelong volunteers have been honoured for decades of service. The group supports Discover Downham in Norfolk, which marks 30 years since the founding of the Downham Market & District Heritage ...

High tea that’s worth the mid-day calories… There’s nothing quite like whiling the afternoon away, sipping on a hot cup of ...

Herb Fair & Market, presented by the New York Unit of the Herb Society of America (NYUHSA), returns to Caramoor on Saturday, September 20, from 10 am […] ...

Aside from the alcohol, they have all the usual things you would expect to see in a garden centre: fresh cakes, eggs, chutneys, artisan sauces, jams, cheese and honey. They did have a fairly extensive ...

This set comes with six blueberry lemon scones, a 6-ounce jar of clotted cream, a 13-ounce jar of strawberry preserves and 12 mini wooden spoons to spread the toppings onto the scones.

This elevated afternoon tea is a unique twist to the typical high tea experience. With hints of summer and warm days, it ...

Dutch Valley Restaurant in Sugarcreek looks like it belongs on a postcard of rural America. The white building with its clean lines and welcoming entrance sits prettily against the Ohio countryside.

When scones over-spread in the oven, they lose the flaky, moist, and deliciously crumbly texture. In other words, they’re ruined.

Use a 5cm round cutter to cut out your scones – it should make about 16 – and then place these on a lined baking tray and bake at 200C for around 15 minutes until golden brown.

Aimee Olexy's lemony, cream-based scones are light, moist and laced with pieces of chewy candied ginger. Preheat the oven to 375°F. Line a baking sheet with parchment paper, set aside. In a large ...