Scones

If you make a large quantity of mixture, cut out the scone shapes in the dough and freeze them individually on a baking tray. Once frozen, you can then put them all in a bag back into the freezer. Take them out of the freezer individually or in small batches to cook and eat fresh. It’s lovely if you have friends pop in for a visit and you can have fresh scones from the oven within 20 minutes.

Ooh thanks craicon - good tip!

Am I alone in not using sugar in scones. With jam it doesn't seem necessary

The best, lightest and loftiest scones I ever had were in a small tearoom on one of our local canals. I collared the lady who made them and asked for the secret. She said “eggs - lots of eggs.” She could not (or would not) give me an exact quantity of eggs to other ingredients, saying it was all in her head and depended on how many she had to make at a time. She gave me a sort of recipe which I went away and tried. They had three eggs in and were a complete failure ☹️.

Well my oh and gd made scones he used Hilda ,s recipe says he's going to work down posts , they were very good if a bit thin but practise makes perfect ?