Fold the dough in half over onto itself. Lightly press the dough down. Turn the dough a half turn and repeat the folding exercise. Do this 3-4 times, taking care not to overhandle or overwork the dough.
*Note: Salted butter may be substituted for the unsalted butter in which case, reduce the 1/2 teaspoon of salt called for in the recipe to 1/4 teaspoon.
To serve:
Serve warm scones along with clotted or English double cream and a favorite jam. Or, simply enjoy with a good slather of butter on the scones.
Yield: 1 dozen wedge-shaped scones or 10 – 2” round scones (exact number will depend on size of cutter used)
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