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Try serving these traditional English-style scones with butter, Devonshire cream, and jam. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Source: Mad Hungry, December 2010
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  • erperry
    6 APR, 2015
    '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.
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  • claritygolden
    9 FEB, 2011
    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!
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