Gastrology

"The scones were beautifully burnished on top while light and fluffy on the inside - it’s clear why they are famous!"

Joyce Watts

"The scones come separately (one vanilla, one fruit) accompanied by jam, lemon curd and double cream. I like how the scones are brought out only when you want them, fresh and warm from the oven. They are light and crumbly in texture with a soft crust."

Live Last Minute

"With all the delicious smells, sights and flavours we still somehow managed to finish the afternoon with Hotel Windsor’s famous raisin and vanilla scones smothered in southern highland strawberry preserve."

Elizabeth Soos

"For those who had room, the scones – plain or with plump sultanas – were just as they should be: buttery with a giving crumb, light and well-risen."

Sweet And Sour Fork

"Our waitress suggested to us that we should start with the scones first, as they are fresh out of the oven and at their very best. These were fluffy and light with just a hint of vanilla, and studded with plump raisins. Break them in half and slather the warm insides with jam and double cream, and you may just have some of the best scones outside of the UK."

Paul Kristoff

"Up top is the classic sultana scones served with jam and thick double cream. It’s all very delicious."

egg tarts and apple pie

"Golden scones sitting atop the uppermost tier provided the perfect finish. The plain and raisin scones were deliciously buttery and flaky, served with rich double cream and berry compote."