‘You cannae beat a good scone!’ is what our manager Claire says, much to our amusement! This recipe is top notch; these savoury scones would make my nana grin from ear to ear and that’s saying something – she was a total savoury scone snob.
- The more the butter is mixed into the flour, the better; you cannot over do this part of mixing the scones. Make sure you have a proper breadcrumb consistency with no lumps of butter.
- Cut the dough with a quick up-and-down motion, being careful not to drag the knife. This helps them rise evenly and prevents lopsided scones!
- They say you should never have to cut a good scone; it should easily split apart in your hands. These are best eaten on the day you bake them, so I wouldn’t recommend storing them.