"Anthony Ferrante" > wrote in message
...
>I have never had one, but I keep seeing them in cooking catalogs and
> they look sort of good to me. They seem like they could be a good
> breakfast food with coffee. Do they have a moist or dry texture? Are
> they good with butter? I see in England people will top them with
> clotted cream. That sounds good to me.
>
> Also, if you are like me and into catalogs, check out this catalog for
> bakers. Not only does it include baking (cooking) utensils, they have
> lots of recipes throughout the catalog with pictures. And all are of
> baked goods and they look delicious! If interested, go here and on the
> left side of the page you will see a Request A Catalog link, It was
> the pics of the scones in there that got me very interested in them.
> Go he
>
> http://www.kingarthurflour.com/shop/landing.jsp?go=Home
>
> Thanks in advance for your comments.
> Anthony Ferrante

this is the recipe I use, makes perfect, not dry scones every time

http://www.taste.com.au/recipes/1458...termilk+scones

2 1/2 cups self-raising flour
2 tablespoons caster sugar
60g butter, chopped
1 cup buttermilk (see note)
jam and double cream, to serve

Preheat oven to 220°C. Line a flat baking tray with non-stick baking paper.
Combine flour, sugar and butter in a large bowl. Using fingertips, rub
butter into flour mixture until mixture resembles fine breadcrumbs (keep
palms facing upwards and lift flour, using fingertips to rub in butter to
form an even-textured mixture). Alternatively place in a food processor and
process using the pulse function, to prevent over-mixing. Transfer to a
mixing bowl.
Make a well in the centre. Add buttermilk, stirring with a flat-bladed
butter knife until dough almost comes together. Turn onto a lightly-floured
surface.
Knead gently (no more than 5 times) to bring dough together. Roll out until
2cm thick. Dip a 5cm round cutter into flour to prevent dough sticking. Cut
out as many scones as possible (about 9). Gently press remaining dough
together. Roll out until 2.5cm thick (scones cut from second and third
batches won't rise as high as those from the first batch, so start with
thicker dough). Cut out as many scones as possible.
Place scones 1cm apart on prepared tray. Bake for 15 to 17 minutes or until
light golden and hollow when tapped on top. Serve hot with jam and cream.

If buttermilk isn't available, use 220ml full-cream milk.
Tip: Scones are best eaten on day of baking.