Scone is a quick bread that is shaped into various forms such as squares, diamonds, and triangles, then baked in the oven. Although scones were griddle-baked and made with oats in the past, today they are traditionally made with wheat flour, baking powder or soda, butter, milk, sugar, and eggs.

Fat rascals are traditional Yorkshire cakes consisting of shortcrust pastry leftovers, mixed dried fruit, butter, and sugar. The sweet treats are additionally flavored with nutmeg, cinnamon, and lemon zest. They have been made in Yorkshire since the beginning of the 19th century.

Traditionally prepared and eaten on Good Friday and during Lent, hot cross buns are subtly sweet spiced buns made with a rich yeast dough that is studded with dry fruit. The top of each bun is marked with a cross, typically made with shortcrust pastry, a mixture of flour and water, or icing sugar.

A fruit scone is essentially a scone with added bits of juicy sultanas and currants. Although those are the traditional additions for a fruit scone, these sweet treats can also be made with any other dried fruits. It is recommended to serve them split open, spread with fruit jam or cream.

Lemonade scones are one of the popular scone varieties. These tiny, fluffy desserts are made with a combination of self-raising flour, sugar, cream, and lemonade. Once the dough has been formed, it's cut in circular shapes, then baked in the oven until lightly browned.

Saffron cake is a traditional delicacy made in Devon and Cornwall, characterized by its close texture and a rich, spicy taste. The cake consists of bread dough, saffron, assorted fruit and spices, sugar, and butter. It is usually baked like bread and served sliced, with clotted cream on the side.

Although they appear under various names, all the varieties of Cornish buns are prepared with a saffron-infused dough that is enriched with citrus zest and dried fruits such as currants and sultanas. Nowadays, the buns are usually found in bakeries, but in the 1800s they were typically associated with traditional tea treat outings that were organized by religious groups in Cornwall.

It is believed that this classic English dessert was invented at the London's Chelsea Bun House in the 18th century. The bun is made with a rich egg-based yeast dough flavored with lemon peel, and either cinnamon or mixed spice. Before baking, the dough is smeared with a combination of butter, brown sugar and currants.

Often regarded as Wales' national fruitcake, bara brith (lit. speckled bread) is made by soaking dried fruit in strong black tea overnight and then folding it into a mixture of flour, brown sugar, eggs, marmalade, cinnamon, and mixed spices the following day.