How hard is it to make two million decent scones?

The Daily Mail reports that the National Trust has ‘secretly’ adopted a vegan scone recipe and attributes this to ‘wokeness’. The National Trust responds that its two million scones per annum have been made with ‘vegetable-based spread’, or palm oil margarine to you and me, for many years. Is this ‘wokeness’ or simply putting profit margins ahead of taste? Scones have, after all, earned their place in the nation’s heart for their rich flavour and soft crumbly texture which comes from butter, and also from the buttermilk which is traditionally used to make the scones rise. A member who seems to know her stuff has told the Mail, ‘I can't stand the taste of the new scones. They are not like traditional ones at all – they are flatter, drier and have an unappealing texture.' The National Trust says on its website, ‘The National Trust is committed to serving our visitors with high quality, fresh, seasonal food.’ and ‘ Customers can enjoy produce from our tenant farmers.’ Will the members now clamour for proper British butter in their scones? There could be a difficult AGM ahead…