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this post was submitted on 04 Feb 2024
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We do make them in several ways, you guys will probably be more familiar with the high tea scone but here is a (more complicated) savoury scone recipe which seems pretty biscuitty https://vintagekitchennotes.com/parmesan-chive-scones/#tasty-recipes-12290-jump-target
Also a sweet scone recipe which is generally used for high tea https://www.bbcgoodfood.com/recipes/classic-scones-jam-clotted-cream
Interesting. I'll have to see if I can figure out which of these hard vs soft flour types y'all have over there, so I'll know if they'll come out correctly. It's surprisingly difficult to ascertain, especially since I've forgotten the terms that one article used to describe the situation.