Wow! that sure brings back memories! Nothing on this side of the pond comes close to that heavenly taste of warms scones and double clotted Devonshire cream, yum!

The method for the double cherry oat scones Janet provided above holds the key for light scones...do not overmix. The way to incorporate the butter is the same as for a pie crust, and the resulting dough has a similar appearance. You gather it up and then press it into a round, score it, and then bake it. Or make separate scones before baking.

I use a food processor to mis the fat into the flour misture, and a silicone baking sheet on top of a double insulated cookie sheet.

Easy as pie! (What a funny expression...a good pie is actually quite a feat, isn't it?)

Cheers!

Carolyn!