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Scones

Reviewed: May 18, 2011
Great Recipe! Super easy and all the ingredients are cupboard staples. Turned out delicious. Slightly crisp on the outside, fluffy like an American biscuit in the inside. I made these and used unsalted butter and used about a full teaspoon of salt (instead of 1/2tsp) to compensate. I also folded in some canned blueberries (an American thing) right after the egg and milk but didn't mix too well for fear of them ending up tough. I cut them into smaller servings and got about 16-18 out of the batch. Each being about 2in sq. I also sprinkled them with a bit of granulated sugar before baking. They were a huge hit at the party. They turned out great. Not too sweet or salty and just the right amount of moisture in them that they could be eaten without the clotted cream.. by why would you not want the clotted cream?! I am planning on making them again but this time going for a savory scone adding shredded sharp cheddar cheese and crumbled bacon instead of the blueberries. Thanks so much for posting this! It is going in my personal recipe book. Love it!
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