★Author Yumi Koseki has deep expertise in British culinary culture, with multiple published works on the subject. She also serves as a lecturer at the NHK Culture Center.
★Moving beyond a simple recipe collection, the author visited renowned patisseries and bakeries to explore the question, “What defines a truly delicious scone?” She reveals professional secrets covering ingredient selection, tool usage, dough handling, and baking techniques.
★The book includes a wide variety of scones—from classic to innovative, sweet to savory, and even Japanese-inspired flavors—making it an essential read for scone lovers!

Scones have gained tremendous popularity in Japan, where long lines at popular patisseries and department store events have become commonplace. Across the country, more and more bakeries are specializing in scones. The types of scones have also expanded well beyond the classic light and fluffy plain version. Today, you can find hearty scones loaded with fruits, chocolate, and nuts; savory varieties with cheese and bacon that can serve as a meal; and Japanese-inspired scones featuring red bean paste, matcha, and mochi. This evolution reflects a uniquely Japanese take on the scone.

With the growing number of bakeries and scone varieties, it has become increasingly difficult to determine “what makes a truly delicious scone” and “which shops are worth waiting in line for.” In response, Yumi Koseki—who previously explored the appeal of scones in her book I Really Love Scones!—embarked on new research into what makes a scone truly delicious. She consulted trusted professionals to uncover every detail, from how ingredients are selected and tools are used, to how dough is prepared and scones are baked. She also interviewed leading patisseries and bakeries to learn about their creative philosophies and conducted surveys—all to reveal the secrets behind their delicious scones.

Koseki’s research extended beyond interviews. She put the techniques she learned into practice, testing various recipes, ingredients, and baking methods. Some steps that seemed effortless when performed by professionals proved difficult to replicate. Realizing that small mistakes could greatly impact the results, she practiced repeatedly to identify “the essential techniques that lead to deliciousness.” This book also shares excerpts from her years of research, including diaries filled with trials and errors.

Scones are a treat that bring joy to those who eat them. They are also a subject that inspires passionate discussion. To all scone lovers who adore and want to learn more about scones—this book is for you. Enjoy exploring your passion!

Yumi Koseki

After graduating from Tokyo Jogakkan Junior and Senior High School, she studied under Genpei Akasegawa at the Kōgengaku Kenkyūshitsu (Research Institute of Modernology) of Bi Gakkō (School of Beauty). She previously worked in publishing before moving to the UK. After returning to Japan, she began writing while also running an antique shop named “Beibei Antiques.” Her major works include "British Sweets and Breads Through the Seasons—And the Occasional Afternoon Tea", "I Really Love Scones!" and "The Delicious Secrets of Lazy Daisy Bakery: Seasonal Recipes with Fruits and Spices", among other books on British culture. She is also a lecturer at the NHK Culture Center.