These lemon blueberry sourdough scones, made with fresh milled flour, offer a deliciously wholesome twist on a classic treat.

I mean, is there anything as disappointing as biting into a hard, tough scone that's tasteless and as dry as the desert? There are a few reasons why scones can be so dry and leaden. First ...

Scones have a reputation for being dry, bland, boring — need I go on? This breakfast treat often gets passed over in favor of moist muffins and buttery croissants (not that I’m speaking from ...

A cream scone is thus the simplest of all the scones, to cut butter and fold it into the dough to create perfect layers. Instead, you whisk the dry ingredients in a bowl, add the cream and fold ...

Use your fingers to rub cold, cubed butter into dry ingredients until powdery with ... Cut dough in half, then in quarters, to make 8 scones. Brush scones with reserved cream.

Put the scones on two baking trays – no need to grease ... Preheat the oven to 250°C/480°F/gas mark 9. Sieve all the dry ingredients together into a large, wide bowl. Toss the chilled butter ...

Cook for 12 minutes, by which time the scones will be dry on the bottom and have a relatively light feel. Remove them to a wire rack to cool, and serve with clotted cream and jam. Nigella says ...

“Thinner liquids change the flavour and appearance. You’ll be headed down a one-way street to dry, bland, and flat scones.” Cream and alternatives have a high-fat content, which coats the ...

put into a measure and add milk to bring the liquid up to 300ml (10fl oz), add all but 2 tablespoons (save to egg wash the top of the scones to help them to brown in the oven) to the dry ...

All dairy components add fat and it’s this that keeps the finished scones moist for longer. As you can imagine, a scone without any fat will be dry, and will quickly become stale. It will toast ...

Any hard cheese will work well in these scones, so feel free to use a vegetarian ... and add to the mixture along with the fresh and dried basil. Lightly beat the eggs with the milk.