The secret of good scones is not to handle them too much before baking, and to make the mixture on the wet, sticky side. Either eat scones on the day of making or freeze once they have completely cooled. If time allows, thaw them at room temperature for a couple of hours and then refresh in a moderate oven for about 10 minutes. If you like large scones, this amount of mixture will make 8-10 9cm (3 ½ inch) scones.
See Also
Master Scones Recipe (Any Flavor!) - Sally's Baking AddictionIs Sifting Flour for Baking a Complete Waste of Time? We Asked a Pastry Chef.How to Make TALL Scones & BiscuitsINSTRUCTIONS
Preparation time: about 15 minutes
Cooking time: 10-15 minutes
Makes about 20 scones
