These scones are perfect for afternoon tea. They are light and fluffy. The trick is not to overwork the dough. Overworking the dough will result in a tough and rubbery scone. Serve with butter, clotted cream and jam.
Scones can be reheated if not eaten promptly by wrapping in foil and heating in oven until heated through or split in half and toasted.
Perfect scones, I always use self raising flour for my scones, did same for this recipe, I never use risers like baking powder, not necessary with self raising flour, I only use milk not buttermilk, always perfect every time I use this recipe. - 22 Nov 2017
I would consider myself an experienced baker and decided to experiment with a few different recipies for light scones. I found these scones too light, more like a sponge and the dough too sticky to handle despite having put in more flour.They ended up quite flate also. - 20 Feb 2012
I used raisins instead of currant...lovely - 25 Jan 2012