[dark_crystal]

Originally Posted by Incubus

Not like any scone recipe I've ever made. Softened butter worked into the flour to form breadcrumbs, milk not cream, work the dough lightly, don't over work it or they won't rise then roll out your dough lightly to about a 1.5 - 2 cm thick and then using a cookie cutter cut out as many rounds as your dough will allow. I've never ever seen a wedge shaped scone it has to be said.

If I was at home I'd post my Ma's recipe.

lol i guess ppl in texas just love my scones cuz they don't know any better!