Looking for a best scone recipe.

[DWFII]

This recipe is used by Aggie Campbell at the White Heather Tea Room in Victoria and (of course) here at ThistleDown.

How thick do you roll them?

[Sionnach]

auld argonian- I appreciate being kept currant about it, I'll look for them. Dried cranberries are nice too.

[Pleater]

I forgot the third option - cherry jam and cream.

Strawberry jam will do, if it is home made, but cherry jam is the dog's whatsits.

Anne the Pleater

[Sionnach]

I forgot the third option - cherry jam and cream.

Strawberry jam will do, if it is home made, but cherry jam is the dog's whatsits.

Anne the Pleater

The dog's whatsits?! Do you mean the cat's pajama's?

[Spartan]

Try Sprout's for dried currants. And, let me know if you need a taste tester. I'll provide the clotted cream.

P.S. I understand the --- baking thing!

[ThistleDown]

How thick do you roll them?

Between 3/4-in and 1-in allows them to be split horizontally for that steaming centre.

Oh, and if you want to try something that gets your taste buds jumping, try a smear of ginger marmalade or quince jelly.

[greenman11]

Ginger and quince, now you are talking. How about lemon or orange curd and ginger rhubarb preserves?

I am however puzzled over round scones. They should be triagular in shape not looking like a biscut.

Regards

[ThistleDown]

Ginger and quince, now you are talking. How about lemon or orange curd and ginger rhubarb preserves?

I am however puzzled over round scones. They should be triagular in shape not looking like a biscut.

Regards

Welcome to the forum, Greenman. Make them in a shape to suit; we make them round simply because it's easier than the traditional triangle. Yes, lemon curd! If you don't wish to make your own from scratch, buy Robertson's and fold in a little whipped cream. Serve it at room temperature on hot scones.