Jenny Paton-Williams and Cath Pollard respond to a storm in a teacup over the National Trust’s sconesI was taught how to bake scones in the late 1960s by my mother, who was still in the mould of postwar rationing, so for me it was and always will be vegetable-based margarine, otherwise known as baking block, in the recipe (National Trust defends vegan scone recipe after ‘wokery’ criticism, 1 April). My Truro grammar school cookery book dated 1974, which I still use, corroborates margarine, as do... Read this story
