This is a simple scone recipe that uses cream as an ingredient making it rich and moist. Serve warm with more cream and your favourite jam.
I'm no baker, and this was the first time I'd baked scones. I halved the measurements of the recipe for my trial run. Since it was going to be a bit tough to manage half an egg, I threw in a full small pullet egg, and compensated by throwing in a couple of tbsp of flour, and less than a tsp of sugar. I ended up needing less than the 100 ml milk that the recipe called for (halved from original), so be sure to not add it all at once. I made mine with fresh blueberries (just threw them in there in the final stages of kneading the dough). I also sprinkled coarse sugar on top just before sticking it into the oven. It took longer than 20 mins to brown them... I just played it by ear and added 2 mins at a time till they browned. Turned out great! - 14 Oct 2010 (Review from Allrecipes UK & Ireland)
This is the best ever scone recipe I make them for our community centre coffee morning every month and everyone loves them. Sometimes I add sultanasor or washed glace cherries - 14 Aug 2011 (Review from Allrecipes UK & Ireland)
I made these for my girlfriend and was very nervous in case they'd turn out like bricks but they were top class! Really rich tasting too. - 19 Feb 2009 (Review from Allrecipes UK & Ireland)