I 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 my more traditional recipe books such as The Complete Farmhouse Kitchen. It seems butter is only recommended by the likes of Delia Smith and Mary Berry, when baking became part of a wealthier, self-conscious leisure pursuit.
Jenny Paton-Williams
Edinburgh
• There appears to be almost a fear of vegan products among some people and the fuss over National Trust scones is just one example of this. Having eaten lots of NT scones in my time, I can vouch for their great taste, which is not diminished by the use of non-dairy products. However, while the NT fruit scone recipe on its website uses margarine, it also uses egg, which definitely makes the scones non-vegan.
Cath Pollard
Bailiff Bridge, West Yorkshire
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