Thank you! Thank you!! ssomerville...I roll one long rectangle, use my bench scraper to cut in half lengthwise, then bang out the triangles. Super fast and easy and consistent! teresa_mn and mustangs...I think the secret is to underbake, which is probably not very scone-like, but I only bake them about 10 minutes...12 max. They are waaaaay too dry if baked the length of time the recipe states. ann_t...they still don't rise like yours! But I'm getting there!! :) maxmom...yes, I use the RLB recipe. I don't use a food processor, just my hands! I use heavy whipping cream. The one thing I started doing after mixing in the cream and chips, dried fruit, whatever...is use my hands to form all the dough and dry bits into a ball (somewhat kneading it and continuing to push it all together) before I put it on the mat to roll. The 4 times roll, fold, repeat builds the layers in the dough. I'm not all that gentle with it, as opposed to biscuits...that I only roll once (no folding, etc) and use TLC! Lastly, I do not brush the tops of the scones (or biscuits). Thank you again all!! :)

Sue, you do not need butter if you are serving with "Devon Cream" fake or otherwise. I love the idea of using mascarpone. Just cream works for me. Although I know that some people like cream and preserves. I hope you take pictures of your Tea. Ann

They will be fine in the fridge until morning. I freeze them unbaked too. David

Jo, scones and biscuits are basically the same thing. I think of biscuits as unsweetened or savory and scones as something sweet. I make biscuits with cheese and herbs (dill, thyme, rosemary, chives, etc..) and have added bacon, and ham and fried onions. Call them a scone or a biscuit it doesn't really matter. These can be made as rolled out biscuits/scones or as drop biscuits/scones. Just add a little extra cream/buttermilk. And you can serve these biscuits as a round or cut into triangles like scones. Here is the recipe I use for biscuits. You will notice that there isn't much difference. I use cream or buttermilk. With the buttermilk the only change I make is to add a little baking soda. scone shape biscuits rolled and cut drop biscuits Home Cookin Chapter: Recipes From Thibeault's Table Country Biscuits ================ Edited/November 2005 2 cups of flour 1 Tablespoon of baking powder 1/2 teaspoon salt 1/2 cup shortening, lard, crisco or butter (I use butter) 1 cup of milk (cream) or buttermilk if using buttermilk add 1/2 teaspoon baking soda) Optional. Add a little sugar if you prefer sweet rather than savory. Mix the flour with the baking powder, and salt. Cut in shortening until it resembles coarse meal. Stir milk or cream in to flour mixture. Mix quickly with fork until dough comes together. Using hands gently pat the ingredients together. Do not over handle. Pat out to about 1/2 to 3/4 inch thick on a lightly floured board. Cut with biscuit cutters and place on a parchment paper lined cookie sheet and bake for approximately 12 to 15 minutes at 450°F. If making cheese biscuits add the mustard and cayenne to the dry ingredients and add the cheese after the shortening has been cut into the flour. (Note: to cut in shortening either use a pastry blender or put the dry ingredients along with the shortening in a food processor and pulse until the fat is the size of little peas. Do not over process. Pour the mixture into a bowl and add the liquid stirring with a fork.) (Options: For cheese biscuits, add cayenne pepper, dry mustard and some shredded cheddar cheese) or add some fried ham and green onions with the cheese) Option for using Blue Cheese(s): Add chopped green onion and Gloucestershire cheese or another type of blue cheese. And black pepper to taste. Other addtions:Bacon, ham, fried onions, chives or other herbs.....etc.