Melba's Jammin' wrote:
>
> In article >,
> Anthony Ferrante > wrote:
>
> > 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.
>
> >
> > Thanks in advance for your comments.
> > Anthony Ferrante
>
> Decide for yourself; find a simple recipe and give them a try. I think
> they're rather dry inside.
>

A scone that is dry inside has been badly made. They certainly aren't
inherently dry.