Amy: Scones were first made in the 1600s in the British Isles, and people have been refining and improving them ever since, all over the world. They can be delicate and tender or heavy and dense, all depending on the proportion of fat to flour in the recipe and on the mixing method. Our scones are remarkably tender and delicate because of two things: (1) the large, unapologetic quantity of fat in them—lots of butter and cream, and (2) the mixing method, which makes them sho
