'English-style' scones are round and tall- the only 'scones' I have seen in this shape are American! They are much lighter if not kneaded at all- instead the dough should be 'chaffed' until just enough flour is incorporated that you can handle it enough to roll out. Wet, sticky dough is best! Egg wash is also a little better in achieving the correct 'look', but any wash should only be applied to the top and not allowed to drip down as this hinders the rise.
Martha Stewart Member
I made these ahead for a brunch. (Froze unbaked on cookie sheets until hard, then put in a plastic bag.) I baked for a few extra minutes and they came out fantastic--light, tender, and buttery. I was a little too conservative with the butter and sugar topping. Make sure you really slather that butter on and sprinkle the sugar generously because the dough itself is not terribly sweet. I also used chopped dried cherries as I didn't have currents, and they were a huge hit. Great simple recipe!