The beauty of scones is their potential, the potential to pile them high with cream and jam, to serve a big plain scone as bread, to add a sugary sweet crust or fat raisins. They can be the prop of an afternoon tea as well as feeding a crowd. Scones are cheap, quick and easy to make, however, I have learnt there a tricks to making them soft, buttery and the perfect vehicle for layers of toppings.
