This is my perfect scone recipe, I like them rough instead of soft, with a crumbly outside and a soft inside. Just like I remember my first scone and the scones I enjoy most at my favourite tea-room. I believe a scone shouldn't be too sweet, that way you can generously spread it with cream and jam without feeling too guilty or going into a sugar coma after 1 scone. <br />The secret to the best risen scone is not to overwork the dough and not to turn the cutter while cutting out your scones. <br /> <br />

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