My grandmother is Scottish and her family made GREAT scones.... In search of the best scone recipe in the world I have adapted their recipe with my own touches and with the famous scone recipe from the world renowned Savoy hotel in London. I now believe I have adapted the BEST SCONE RECIPE IN THE WORLD!
Scones can be reheated if not eaten promptly by wrapping in aluminum foil and heating in oven until heated through or split in half and toasted.
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)
I made serveral batches of these for a holiday tea. I found that freezing the butter and grating it into the flour mixture was easier than using a pastry blender with soft butter and the result was just as delicious. This is a terrific recipe for scones! - 29 Dec 2006 (Review from Allrecipes US | Canada)
It's all in the texture and what you add to the final dough- maybe some mixed berries and white chocolate chunks! And after eggwashing the tops prior to baking try sprinkling a generous amount of coarse sugar. Or if you want to go savory, try some herbs and small cubes of a nice cheese- say chopped chives, bit of basil and oregano and chunks of gouda or edam. Instead of the sugar topping obviously something like some shredded cheese or sesame seeds would be more appropriate. - 04 Mar 2007 (Review from Allrecipes US | Canada)