This quantity will yield about 25 large scones or 32 smaller ones.
Use cold butter, milk and eggs.
Do not overwork the dough or the scones will be tough.
Do not turn the cutter when cutting the scones or they won’t puff up. Dust the cutter in some flour every now and then to keep it from sticking to the dough.
Add raisins tot he dough.
Add some mustard and grated cheese. Omit the sugar.
Add chpped dried tomatoes and grated parmesan.Omit the sugar.