Since I’m baking tonight, here’s my recipe for English scones. The recipe was adapted from several Farmhouse Kitchen recipes, refined over several batches. This version works well. Cream tea anyone?
Update 20th August:
I’d suggest a teaspoon of spice, or a teaspoon and a half, since just half a teaspoon really doesn’t show up. Also you may need to bake for 25 minutes if you keep opening the oven door to check on them. If you keep the door shut, 20 minutes should be fine. And if anyone can explain why the cream of tartar is necessary, or what it does, I’d be grateful, I have no idea but it seems to be necessary with whole wheat flour. You could probably substitute dates or cherries for the raisins if you preferred.