These scones are delicious. A hint of sweetness. Slightly crunchy on the outside, moist and fluffy on the inside. I added chopped almonds and 1 teaspoon of buttermilk to the heavy cream and vanilla. Also, I zested lemon and massaged the lemon zest with my fingers into the sugar. Great tip for anyone wanted to boost lemon flavor in any recipe. It took 25 minutes to bake in my oven at 350°F. The last two minutes, I put the oven on broil just to get a kiss of browning. No more. Be sure to stand there and watch the scones while lightly broiling the tops of them on low. It’s important to use parchment paper or a silicone mat. It’s important to use a cookie sheet with rims or edges, if you want more of a biscuit-style scone. If you want more of a cookie-style scone, don’t use the parchment paper or silicone mat and bake on a cookie sheet or pan that has no rims or edges. Finally, cooking them cookie-style may require slightly less cooking time. When rolling the dough for the cookie-style scones, roll the dough to 1/2 inch. The spread of the dough will be wider. Flour your cookie or biscuit cutter with each cut of the dough. Push the cutter straight down into the dough and cut without twisting. G’luck! You’re gonna love these served with your favorite tea! 🍵 🥐
