In British society, scones are sort of like American biscuits, but a bit sweeter; they are traditionally served with jam and “clotted cream” at afternoon teatime. They also have very little flavor of their own. In the United States, scones are more often than not breakfast pastries or a snack at a pastry shop, and they tend to come in all sorts of interesting flavors.
This recipe will turn out scones that would pass muster with most of my British relatives, but also forms a good foundation for trying all sorts of flavor variations (see the tips and suggestions at the end of the recipe, or visit your local coffee shop or bakery for inspiration).
Recipe here.
Enjoy,
Kevin
