Although scones may seem ... softness that heavy cream adds. The result is a tender and fragrant scone that melts in your mouth. Read more: 13 Simple Tricks To Pick The Best Fresh Fruit Every ...

The TV presenter and chef adds as much cream of ... lard is the next-best substitute. But again, the chef adds the product for a reason; “Vegetable shortening gives the scones and also pastry ...

Tender, buttery scones with the spring flavors we love the most.

Linda Cronin said: “I make these all the time simple and delicious, I think best ... scones any other way than this.” Ingredients (makes 10 to 12) 400g self-raising flour, sifted 175ml double ...

And after writing about Paul Hollywood's three golden rules for making the classic bake, I really wanted a scone with jam and cream ... because the scones were so easy to make that my four ...

Making a British classic a little bit tropical ... bowl and leave to cool a little. Arrange the scones on a serving plate with the jam and cream, decorated with a little lime zest.

A classic British tea-time treat, these gluten-free scones are best eaten on the day you make them. Don’t forget the jam and clotted cream. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking ...

Once they're done, take them out and let them cool for a short while. Enjoy your perfectly crumbly scones with a generous serving of clotted cream and a dollop of jam or lemon curd.

The TV presenter and chef adds as much cream of tartar as she does ... Nigella’s team says lard is the next-best substitute. But again, the chef adds the product for a reason; “Vegetable shortening ...