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Scones - June 2004
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These scones couldn't be quicker or easier to make - simply roll out the dough into a rectangle and then cut into squares. With fresh butter or clotted cream and a small pot of homemade raspberry jam to hand, they are ready to be eaten immediately.
When brushing the scones, make sure that only the top surface is coated with milk. If any dribbles down the side, the scone won''t rise evenly.
Typical values per serving:
This recipe was first published in June 2004.