Published March 1, 1994.
During testing, we discovered two secrets to an authentic scone recipe, one that produced light and fluffy scones with a delicate texture: working the dough quickly and lightly and then baking it immediately in a preheated oven. Speed is of the essence to keep the dough from becoming tough; it is also important when using homemade single-acting baking powder for leavener, as this scone recipe does, because you want the powder to do its work in the oven, not before baking. The whole process shouldn't take more than 20 minutes, from mixing the ingredients together to pulling the finished scones out of the oven.
Work the dough quickly, don't overmix, and put the dough rounds into the heated oven as soon as possible. The process - from mixing to pulling the finished scones out of the oven - shouldn't take more than twenty minutes. Scones are best served warm and fresh, split open and topped with thick homemade strawberry or raspberry jam and clotted cream (or creme fraiche, marscarpone, or whipped cream). This recipe can be doubled.
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