British Baking
A country that built an empire on tea and a kitchen on shortcrust. Scones split for clotted cream in Devon, Bakewell tarts iced in Derbyshire, sticky toffee pudding ladled with cream in the Lake District, hot cross buns scored on Good Friday in Spitalfields, mince pies stacked for Christmas in Yorkshire — a bakery built on suet, treacle, and the steady authority of the cream tea.