Store in an airtight container. Best eaten within 24 hours but will keep nicely for a couple of days.
I doubled the ingredients and used a heart shaped cutter. This made 25 scones, very delicious! I also added 1tsp of bicarb. - 04 Oct 2011
Used different ingredients. Used low-fat margarine instead of butter, and only had Dijon mustard so mixed that with margarine before sifting in the flour. Added 1 grated carrot along with the cheese, which has made and kept the scones beautifully moist. - 24 Jan 2011
Great recipe! Added some maple syrup as per another user, and also added some ground pepper, and dijon mustard. Was a lovely combination, and we got 12 snack size scones that we had with butter while still warm. Thanks alot, will use this recipe again in the future! - 10 Apr 2012