About this recipe: 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.
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
Hands down the best scones I have ever made. Better than my culinary school recipes. I reduced the b.p. by 1 tsp. The trick to scones is not to over mix the dough. After you "rub" the butter into the dry ingredients , place the bowl in the freezer for a few minutes to re-solidify the butter. Add the wet to the dry and mix just until combined. Thanks for sharing - 03 Mar 2007 (Review from Allrecipes US | Canada)