Cream scones have a delectable soft consistency with ... Some also add milk to the mix to dilute the ingredients, while ...

Grate the frozen butter. Alternately, you can cut it into small bits (the smaller the better) with a sharp knife. Stir ...

you'll want your stick to come out clean as a whistle, or with a couple of crumbs sticking to it. Once you've mastered the bake, you can get to the semantics of slicing. If you slice the scones ...

Give them a quick mix to combine. The trick to making flaky scones is to freeze the Butter and use a cheese grater to grate the Butter into the flour mixture, instead of using a Pastry Knife.

just so the dough doesn’t stick. The recommended time is ten minutes for baking, but if the tops of your scones haven’t got a lovely caramel shade of brown, simply add two minutes on at the end.

keeping well apart so they don’t stick together. Cook for about 2 minutes or until bubbles appear on the surface and begin to burst and the drop scones are golden underneath, then flip them over ...

Stamp out twelve 5cm/2in rounds from the dough using a cookie cutter, placing them onto a non-stick baking sheet as you go. Bake the scones in the oven for 15-20 minutes, or until risen and golden ...

Gently re-roll any leftover dough and cut out more scones. Place the scones on a large non-stick baking tray (or a tray lined with baking paper) and brush the tops with olive oil. Bake for 12–15 ...

Taking to her recipe blog What Jessica Baked Next, professionally-trained chef Jess has shared how to make scones “without all the fuss and hassle”. This recipe involves switching out sugar ...