Scone Spy: It's a family affair at the delightful Three Sisters Bake

Three Sisters' fruit scone (Andrew Cawley / DC Thomson)

THERE’S nothing like getting out in the country for a run on a Sunday.

Bracing fresh air away from the smog of the city – OK, well cities probably haven’t had smog since Simon Cowell was in high-waisted short trousers.

But fresh anyway and plenty of chance to drink in those brilliant views.

Through the car window, of course. You didn’t think I meant donning a pair of trainers, did you?

Fair enough, your Spy could do with shedding the odd pound or 10 (there can be a price to be paid for adding that extra dollop of clotted cream) but this wasn’t the day.

Maybe tomorrow. Maybe not. Anyway, that run. It had taken me to Killearn, the upmarket little village a short and pleasant drive from Glasgow. And it wasn’t a random run, no satnav slip-up.

I’d come to check out Three Sisters Bake. It’s a family affair, the second establishment of – well, three sisters, funnily enough.

Gillian, Linsey and Nichola gave up their safe but uninspiring jobs to follow their food-loving passion and to try a new recipe for happiness and, hopefully, success.

They started with a big old building at the old Quarriers Village in Renfrewshire and this latest location isn’t exactly wee.

It’s in the Village Hall, next to the parish church.

It looks smart, modern and really bright. Light streamed everywhere, from the floor-to-ceiling windows to the others in the roof. White walls just added to the airy feel.

The girls grew up round their mum and gran’s apron strings in the kitchen and home-baked fare was everywhere. (Actually, that wasn’t a surprise. The opening hours say when breakfast and lunch is served – but that cake is served all the time!)

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Behind the counter we could see a lip-smacking array of cakes including old favourites such as carrot cake and Victoria sponge but also a super-rich chocolate and Guinness cake.

As it happened, it was just about still breakfast time and the choices were scrumptious.

My dining companion plumped for the halloumi and red onion marmalade bagel, while I settled on eggs en cocotte which arrived in two ramekins, sizzling hot and with the yolks still runny.

They went down a treat with the toasted house bread.

And so to the scones. We’d noticed them in a basket on the counter, absolutely massive and a choice of fruit or blueberry and white chocolate.