andromache458left a comment

This might taste good, but this biscuit recipe is NOTHING LIKE a scone. It's baked too long, it hasn't risen at all, the liquid has made it too wet, and the cream and sugar have made it heavy. The proportion of butter to flour given is far too high; scones were poverty food in Britain and Ireland, and 1 in 5 is more like it. Try 2 1/2 cups flour to 1/4 cup butter (10 oz flour, 2 oz fat, if you're weighing them). Baking powder, fruit as above. 2 tablespoons of sugar are plenty. Forget the heavy cream; a generous half cup of milk or sour milk (just over a quarter pint), to make a soft but not wet dough. Flatten it to about 3/4 inch, and stamp out 8 or 9 scones with a cup. The oven needs to be hotter; 390F/200C. Brush the scones with beaten egg, and cook for 20'. They should be about an inch high. Split them and eat them with jam and butter; or if you want to be posh, jam and cream or curd cheese.

andromache458left a comment

This might taste good, but this biscuit recipe is NOTHING LIKE a scone. It's baked too long, it hasn't risen at all, the liquid has made it too wet, and the cream and sugar have made it heavy. The proportion of butter to flour given is far too high; scones were poverty food in Britain and Ireland, and 1 in 5 is more like it. Try 2 1/2 cups flour to 1/4 cup butter (10 oz flour, 2 oz fat, if you're weighing them). Making powder, fruit as above. 2 tablespoons of sugar are plenty. Forget the heavy cream; a generous half cup of milk or sour milk (just over a quarter pint), to make a soft but not wet dough. Flatten it to about 3/4 inch, and stamp out 8 or 9 scones with a cup. The oven needs to be hotter; 390F/200C. Brush the scones with beaten egg, and cook for 20'. They should be about an inch high. Split them and eat them with jam and butter; or if you want to be posh, jam and cream or curd cheese.