Because Sconemaster is so busy out and about on your behalf and too busy to handle all the Sconetraffic, use is also made of a message board where all the necessary info can be stored and commented upon. Just click on this link to join in http://sconemaster.proboards99.com/ You have to register, but this is only a means of keeping out the scruff.
If you're at all intimidated by technology, follow this simple guide. You might want to print this page before you proceed.
 | Follow this link to the Sconeforum http://sconemaster.proboards99.com |
| On the top line of the Welcome box, click on "register" |
| In the box which comes up, type in a username. It can be anything you want - maybe your own first name, or something incredibly witty like "fruity" or "plain" |
| Type in a password - 6 characters or more |
| Type in password again |
| Type in your email address - this is solely to allow the activation procedure which ensures you are bona fide |
| You can ensure no-one else on the forum sees your e mail address by clicking the "No" box |
| Type in your birth date - simply a requirement of the law of the USA - the host country. You can keep your age secret by clicking the "No" option for "show age" |
| Finally, click "I agree" (re terms and conditions) and then the "create account" button. |
That's
it, more or less. You will receive an e-mail with an activation code, and
with a bit of luck, all you have to do is go to your email inbox, click on the
code, and that will be you "live" on the Sconeforum. If you
have a non-standard set-up you might have to do a bit of cutting and pasting
into the address bar of your internet address bar.
In future, when you go to the site, as you are a member, you just click on the "Log in" button, enter your user name and password. There's a help page on the site to explain what to do, but the best thing in my experience is just to play about with the site. Read what people have written, and add your own comments.
Picture: "high-rise" scones and cappuccino at Valvona & Crolla, Leith Walk, Edinburgh