a family favorite and one that’s been passed around a lot. pretty much what you need to know is on the recipe card. there are two ways to bake these, either in a round pan (i do this) or turning the dough out and forming it into a round disk and cutting the individual scones on parchment or a silpat before baking. i recommend trying variations with currants, raisins or other frozen, dried or fresh fruit, maybe even some preserves. also sub in buttermilk, 1/2 and 1/2 or milk in lieu of cream if that’s what you have on hand. just be sure to brush the oven ready scones with that reserved tablespoon of liquid before popping them in the oven so they brown up nicely.
the latest variations are:
substituting 1 cup of canned pumpkin and 2 tblsp of buttermilk for the whipping cream. i added golden raisins in lieu of cranberries. they came out a bit more cakey, but who doesn’t like cake.
substituting frozen blueberries for cranberries and adding 1/4 cup apricot preserves. we also used buttermilk in lieu of whipping cream and 1.5 cups whole wheat flour and 1 cup barley flour. they came out great.