Showing posts sorted by relevance for query Scones. Sort by date Show all posts
Showing posts sorted by relevance for query Scones. Sort by date Show all posts
In honor of Valentine's Day for my sweetie pie I made the Toddster a Traditional Cream Tea. I do love him an awful lot and I like to spoil him whenever I can. He is really a very easy person to please and doesn't ask much of me. He truly is my sweetie pie.
You will find "Cream Teas" on offer throughout the UK, but they are truly a speciality of the SouthWest . . . Devon and Cornwall areas. I have seen Welsh Cream Teas as well as Cream Teas being offered in many other areas of the UK. In general nowadays, they are offered in Tearooms across the UK wherever someone wants to give an impression of British influence.
A traditional cream tea is comprised of two fresh scones, strawberry jam, clotted cream and a cup of hot tea. I like to use Sultana Scones. You can find my recipe for those HERE. I promise you, they are delicious!
If you don't have homemade strawberry jam or preserves (the best), then you should use a really good quality store bought variety. I like to use Bon Maman or TipTree preserves, because they have lots of lovely chunks of berries in them.
What is clotted Cream:
Rich, thick and indulgent, clotted cream is a delicious cream with the consistency of soft butter. Produced on many Dairy Farms in SouthWest England, it is made by placing un-pastuerized milk in shallow pans over indirect heat. Once warmed it is then left to cool slowly, without disturbing. The cream then rises to the surface and forms 'clots' or 'clouts. It has a nutty, cooked milk flavour, with at least 55 per cent butter fat, giving it a pale yellow colour that is often topped with a deeper yellow crust. It is an essential ingredient in a true "Cream Tea," and makes a fabulously tasty and rich filling for a sponge cake, especially when layered with fresh fruit. It also makes wonderful ice cream!
It's impossible for us to send true clotted cream over to North America because of regulations and such, but it is possible for you to make your own, if you wish. There is a long way . . . and an easy way, (which isn't really clotted cream at all, but tastes pretty good just the same)!
The long way:
Take two cups of heavy cream and heat it in the top of a double boiler over simmering water until reduced by half. It should be thick and creamy and have a golden crust on top.
The easy way:
Beat 8 ounces of cream cheese until fluffy, then whisk in 4 ounces of sour cream and 2 TBS of icing sugar. Put into a serving bowl and chill until ready to use.
We always have herbal tea with ours, because we are Mormons and don't drink regular tea, but having worked as a Chef in a Manor House for many years, I do know how to make a proper cup of tea . . .
One of the biggest complaints of English people visiting the United States is that Americans don’t know how to make "proper" tea. Here’s the proper way to do it, and it doesn't involve dipping a tea bag into a cup and covering it with boiling water . . .
You must first fill a kettle and bring it to the boil. Just before your kettle has reached boiling point, pour a little hot water into the teapot and allow it to stand for about a minute so that the pot is warm. Empty out the hot water from the nicely warmed pot and put in loose tea or tea bags, whichever you prefer.
Serve with milk, sugar and lemon wedges and let people add as they please. It is a matter of debate as to whether you add the milk to the cup before the tea, or the tea before the milk.
How to assemble your Cream Tea:
Cover your table with a pretty cloth. Set a nice tea plate and warm cup and saucer out for each person, along with a knive and a teaspoon for each. Pretty napkins are a must as well.
Put your clotted cream in a decorative bowl and your preserves in another bowl. Place a tiny spoon in each for serving. Set these out on the table, along with a china plate of fresh sultana scones and warm tea cups. Place the teapot filled with hot tea on the table as well, and then let people help themself to the scones, preserves and clotted cream. (The scones are always served at room temperature and never warm)
Each person splits their own scones in half, then covers one half with a thick dollop of clotted cream and then the other haf with a nice layer of strawberry jam. I like my cream on the bottom, but there are others that like their cream on the top! It's all a matter of personal preference and upbringing!
Pour out your hot cup of tea . . . sit back . . . and enjoy!
Ahhhh . . . Cream Teas . . . they are my only weakness . . . sigh . . .
Remember that cookbook I got the other day, "The Great British Farmhouse Cookbook?" I didn't tell you this at the time, but my copy arrived with a whole bunch of blank pages in it. I contacted the Yeo Valley Family Farm and told them about it and asked could they e-mail me the missing recipes.
They went one better and sent me a whole new cookbook! I was so impressed, considering I hadn't gotten it from them in the first place but from Amazon. I never expected them to mail me a whole new one. I just wanted the missing recipes. Thank you YEO VALLEY! You're the best. (Plus they threw in a money saving coupon for their tasty yogurt. So what else could I do but bake these lovely scones and give them a shout out of thanks!
I have to say, no word of a lie . . . these are the nicest scones I have ever baked. They rose really well. The finished scones were about 4 inches tall!
Flaky and deliciously stogged full of lovely dried sour cherries and white chocolate chunks. I used a bar and a half of Green and Blacks White Chocolate in mine and it was just perfect. I just broke each little rectangular piece of chocolate in half. The perfect little treasure, tucked inside the perfect scone . . .
I baked them for our breakfast the other morning . . . the tasty smell of them baking wafted up the stairs and got the Toddster out of bed lickety split! You got to do your baking early in the morning on these hot and sticky days . . . just sayin' is all . . .
They made the perfect breakfast topped with a dollop of clotted cream and some M&S Turkish Black Cherry Jam with Vanilla. (Oh my goodness I love that stuff! It's my favourite jam!) Oh boy, was that a breakfast made in heaven . . . and in all honesty, they didn't really need the clotted cream and jam because I have been eating one every morning for breakfast ever since, cold, out of the tin with no embellishment whatsoever and they are still fabulous!
Next time I am going to use dried blueberries and a bit of lemon zest along with the white chocolate bits and then serve them with clotted cream and lemon curd. I can't wait!!
*Yogurt, White Chocolate and Sour Cherry Scones*
Makes one dozen
Adapted from the Yeo Valley Farmhouse Cookbook. Deliciously tasty!Makes one dozen
Turn out onto a lightly floured board and knead briefly until just smooth. Pat out to 1/2 inch thick. Cut into rounds using a sharp 3 inch cutter and using a direct up and down tap with the cutter, taking care not to twist it, cutting as many as you can from this first cutting. Remove to the prepared baking sheet, leaving space between. Gently re-knead the scraps and pat out, repeating the cutting process, until you have 12 rounds.
Eat on the day with lots of soft butter for spreading, dollops of strawberry jam and cups of hot tea, herbal or otherwise!
Now THAT'S a tasty ♥ mouthful ♥ !!
Are you like me when it comes to anything cinnamon? If it has cinnamon in its title I am immediately salivating. Cinnamon Cookies, Cinnamon Rolls, Cinnamon . . . well, anything . . . I am on it!
Happy Valentines Day to all you lovers out there. I thought it would be fun to show you what my Valentines menu will be for today. Yes, I do like to spoil my honey on this special day of the year. There are those who would rather be taken out for a meal, but I am not one of them. Nothing beats anything I can cook for myself, seriously. I am not being bold in saying that. I am not able to afford to go to a really good restaurant, so I make do at home and in all truth we have a much nicer meal than we could buy out. We would rather spend any extra cash on going to a film or something like that.
So here you go . . . my Valentines Menu for February 14th, 2014.
Breakfast will be Sweetheart's French Vanilla Eggy Bread. Heart shaped French Toast, served with crisp bacon and real Maple syrup. I don't think he will complain!
*Sweetheart's French Vanilla Eggy Bread*
Serves 4
This
is a real favourite for kids and lovers and friends . . . You can leave
the slices of bread whole if you wish, but I like to cut out heart
shapes for special loved ones. Served in bed on a tray it's a really
wonderful way to show someone that you truly care.
3 large eggs, beaten
1/2 cup cream
1/4 cup caster sugar
1/2 tsp ground cinnamon
1 tsp vanilla paste
8 slices of good quality firm white bread
a couple of knobs of unsalted butter as needed
Icing sugar to dust
Syrup to serve
Beat
the eggs, milk, sugar, cinnamon and vanilla paste together in a large
shallow bowl. If you are cutting the bread into shapes do it now.
Heat
a large skillet with a heavy bottom over medium high heat. Add a knob
of butter and let it melt until it begins to foam. Then reduce the heat
to medium. You do not want the butter to burn.
Dip
the slices or pieces of bread into the egg mixture coating both sides,
and allowing it to soak in a bit. (Not too much or it will be hard to
lift without tearing) Place the soaked bread into the heated skillet.
Cook until golden brown on each side, only turning once. Remove and keep
warm on a plate in a slow oven until you are finished browning each
piece.
Serve
hot on heated plates with a light dusting of icing sugar and some syrup
on the side for pouring. A few rashers of streaky bacon are also good
"go withs".
It will probably be near noon by the time he finishes this so I doubt I will make him any lunch, but I will have something on hand that he can use to hold away the hunger pangs until dinner is served. I think some of these tasty Ginger Scones will go down a real treat. I know that they are a particular favourite with him, and with me as they are quick and easy to make, and we both love ginger.
*Gingerbread Scones with a Lemon Glaze*
Makes about 16
Printable RecipeDelicious scones, with a tender crumb, and a bit of a snap! The raisins are optional. So is the chopped candied ginger on top. Fabulous!
1 ounce butter, softened
55g of soft light brown sugar (1/4 cup, firmly packed)
1 large free range egg yolk
375g self raising flour (2 1/2 cups)
3 tsp ground ginger
1 1/2 tsp ground cinnamon
1/4 tsp ground cloves
250ml of buttermilk (1 cup)
2 TBS treacle or golden syrup (can use molasses)
a handful of raisins (optional)
Additional buttermilk for tops
For the Lemon Glaze:
160g icing sugar, sifted (1 cup)
1/2 ounce of butter, melted
1 TBS fresh lemon juice (more if needed)
To decorate some chopped candied ginger or lemon zest(optional)
Preheat the oven to 220*C.425*F/ gas mark 7. Butter a 9 inch square cake tin. Set aside.
Cream together the butter, brown sugar and egg yolk until light and fluffy, in a large bowl. Sift the dry ingredients together. Mix together the buttermilk and the syrup. Add the dry ingredients to the creamed ,mixture along with the buttermilk mixture. Use a knife to cut the buttermilk mixture through the flour to make a soft and sticky dough. (If using raisins add them now.) Turn out onto a lightly floured surface and knead lightly until smooth. Pat out into a 3/4 inch thick round. Cut with a sharp round 2 inch cutter, tapping straight down and up. Place the rounds into the baking pan, just barely touching. Gently knead the scraps and repeat until all are used. Brush the scones with some additonal buttermilk.
Bake for about 20 minutes, until risen and golden brown. Remove from the oven and allow to cool for 10 minutes before proceeding.
Whisk together the ingredients for the lemon glaze until you have a smooth drizzable icing. You may need more lemon juice to give you the right consistency. Spoon this glaze over the warm scones and decorate the tops with some candied ginger or lemon zest.
These scones are best made on the day of serving, although they can be frozen for up to 3 months, unglazed. Thaw in an oven, wrapped in foil, before glazing.
A romantic Dinner for Two in the early evening prior to show time. These are my picks for the main and for dessert. Since the main is a couple of nice steaks, I will be serving some salad and a baked potato on the side. But first up a delicious soup . . .
This cauliflower soup is a real favourite of the Toddsters. The simple garnish of sauteed mushrooms and chopped chives makes it look really elegant.
*Creamy Cauliflower Soup with Sauteed Mushrooms*
Serves 8
Printable Recipe
A deliciously rich and creamy soup topped with a beautiful garnish of sliced mushrooms sauteed until golden brown.
1 large cauliflower, about 3 pounds, trimmed and chopped
1 large potato, peeled and chopped
1 medium onion, peeled and chopped
fine seasalt and ground white pepper
2 TBS butter
4 TBS olive oil
1 1/4 litre of chicken stock (5 cups)
600ml of full fat milk (2 1/2 cups)
142ml carton of double cream (a very generous 1/2 cup)
250g chestnut mushrooms, cleaned and sliced (about 1 pound)
freshly ground black pepper
1 to 2 TBS chopped fresh chives
Heat the butter and half of the oil in a large saucepan. Add the cauliflower, potato and onions. Stir to coat then reduce the heat to low and cover. Allow to sweat for about 10 minutes, stirring every couple of minutes or so to prevent them from catching and colouring. Pour in the stock and bring it up to the boil. Add the milk and gently return to the boil, then immediately reduce the heat to low and simmer, uncovered for a firtjer 10 to 15 minutes, until the vegetables are very soft. Add the cream. Blitz with a stick blender until smooth. Season to taste with salt and ground white pepper. Keep warm.
Heat the remaining oil in a large skillet, until very hot. Add the mushrooms and flash fry until golden brown. Season with some salt and black pepper to taste.
Ladle the hot soup into heated soup bowls. Top each with some of the fried mushrooms and a sprinkle of chives. Delicious!
I will cook my steaks according to my most excellent instructions which you can find here. This is what works for me. We like our steaks medium rare. I think it is a sin to cook any steak worth grilling to well done. In my honest opinion . . . you are ruining it,but to each their own.
I love this stilton butter on steaks. It's simple to make and yet it melts over the steaks in a delicious sauce that everyone loves. Steak and stilton are a marriage made in heaven to be sure . . .
*Stilton Butter*
Makes 8 servings
Printable Recipe
This is excellent shaped into logs, chilled and then sliced and serve atop hot grilled steaks!
3 1/2 ounces butter (scant 1/2 cup) at room temp
6 ounces Stilton cheese (11 1/2 TBS), at room temp
4 TBS finely chopped flat leaf parsley
3 cloves of garlic, peeled and crushed (can use less if you prefer not so strong a flavour)
coarse sea salt to taste
freshly ground black pepper to taste
Place all of the ingredients with the exception of the seasoning into a bowl and mash together until well combined. I like to use a fork for this. Season to taste with salt and pepper. Shape into a log and wrap in wax paper or plastic cling film, twisting the ends to secure. Chill for at least an hour before use. Can also be frozen. Because of the fresh parsley and garlic you cannot keep this much longer than a few days. Alternately you can use freeze dried parsley and leave out the garlic.
The Toddster is a great lover of old fashioned puddings. He's not one to drool over a stylish pannacotta or chocolate mousse! He hates chocolate desserts. I always cave quite happily to his desires though, as I love a good old fashioned pudding as well. In this case a delicious Gingered Raspberry and Pear Cobbler. Served up with lashings of custard . . . it's Valentines, why not splurge! (Note, you can easily cut the recipe in half)
*Gingered Raspberry & Pear Cobbler*
Serves 8
Printable Recipe
A delicious combination that will have them coming back for seconds!
1 TBS butter to butter the pan
For the filling:
95g granulated sugar (1/2 cup)
2 TBS plus 1 tsp cornflour
pinch of fine seasalt
4 large pears, peeled, cored and sliced
1 TBS fresh lemon juice
1/2 pound fresh or frozen raspberries (2 cups)
1 TBS cold butter, cut into small bits
For the topping:
245g of plain flour (1 3/4 cup)
4 TBS granulated sugar, divided
3/4 tsp baking powder
1/2 tsp fine seasalt
10 TBS cold butter, cut into small bits (5 ounces)
2 ounces candied ginger, chopped (1/3 cup)
165ml plus 1 TBS cold buttermilk, divided (5.5 fluid ounces plus 1 TBS)
To serve:
Pouring Cream, Custard or Vanilla Bean Ice cream
First make the topping. Whisk the flour, 3 TBS of the sugar, the baking powder and salt together in a bowl. Add the butter, and toss to eavenly coat. Use your fingertips to rub the butter into the flour until you get crumbs the size of peas. Stir in the candied ginger, then pour in the 5.5 fluid ounces of buttermilk, stirring just until the dry ingredients are moistened. The dough should be crumbly with visible pieces of butter. Set aside.
Preheat the oven to 200*C/400*F/ gas mark 6. Butter a 9 inch deep dish pie pan. Set aside.
Rub the sugar, cornflour and salt (for the filling) together in a large bowl. Add the pears and lemon juice. Toss until evenly coated. Gently fold in the raspberries. Transfer to the prepared pan. Dot with the 1 TBS of butter.
Turn the dough for the topping out onto a lightly floured surface. Gently press together into a 9 inch circle. Place carefully on top of the fruit. Brush with the 1 TBS of buttermilk and sprinkle with the remaining 1 TBS of sugar.
Bake in the bottom third of the oven for 30 minutes. Turn the oven down to 180*C/350*F/ gas mark 4. and bake for an additional 20 minutes, until the pastry is golden brown and the juices are bubbly and thick. Allow to cool for half an hour before serving. Serve with pouring cream, custard or ice cream. Delicious!
I think that after all that spoiling, the Toddster will be a very happy man and in all truth, when he's happy I am happy too!
Happy Valentines Day to you all!
I really adore scones. To me a scone is better than a piece of cake or a pie. It's like a cross between the two, and such a delight to enjoy with a nice hot cuppa.
Don't worry, I only drink herbal infusions which I drink black, so nothing to take away from the delightful flavour of a good scone!
Having said that even when I did drink ordinary tea, I always enjoyed it black and unsweetened.
I am always on the lookout for a new scone recipe. I spied this recipe for Vanilla Scones the other day on a blog called Stuck on Sweet, they pushed all my buttons.
I just knew that I was going to have to bake them!
I adapted the measurements to UK measurements so no worries on that score if you live in Europe or the UK. I did find the dough to be a bit wet, whereas she had said that the dough was a bit crumbly.
That could be a difference in the flour, or the fact that she did not specify a size of egg. I used a large. Our eggs could be even larger over here than they are in North America. I don't know for sure. (That's why baking by weight is so much more accurate folks!)
The sticky dough did not present a problem for me. I simply tipped it out onto a well floured board, patted it into a round and then flipped the round over before cutting it into wedges.
When I say well-floured, I mean well floured. I am sure I had about 1/2 cup of flour on that board, so nothing would stick. It worked beautifully.
I also decided to add some chopped sour cherries to the mix because, one I like them, a lot, and two . . . vanilla . . . it just begged to have some kind of dried fruit added.
I adore sour cherries. They go really well with vanilla.
I also chose to use a mix of pure vanilla extract and some grindings from a vanilla grinder. Oh boy but these smelled heavenly when they were baking.
I ground some of that vanilla into the glaze also!
These are light and sweet with a lovely buttery flavour and lots of vanilla oomph. The tartness of the sour cherries sets that all off beautifully.
Wise choice on my part if I don't say so myself. And yes, I know I just did!
Because my dough was quite damp, I did end up with some craggy bits, but to me that's all the better because it made for lovely little sweet crevices for that glaze to soak into.
All in all . . . these are really prize worthy, blue ribbon winning, delightfully tasty scones!
*Sour Cherry & Vanilla Scones*
Makes 8
170g cold butter, cubed (3/4 cup)
1 large free range egg
1 TBS pure vanilla extract
a few grindings of a vanilla pod (optional)
120ml whole milk (1/2 cup)
75g dried sour cherries, roughly chopped (1/2 cup)
1 tsp vanilla extract
Preheat the oven to 220*C/425*F gas mark 7. Line a baking tray with baking paper set aside.
Sift
the flour, salt and baking powder into a large bowl. Stir in the
sugar. Drop in the butter and rub it in with your finger tips until
crumbly. Stir in the sour cherries. Beat together the egg, milk and
vanilla. Add to the dry mixture and stir to combine to make a soft
sticky dough. Tip onto a generously floured board and pat out to an 8
inch circle. Using a sharp knife, cut into 8 wedges. (Cut cross wise
into equal quarters and then cut each quarter in half) Carefully move
onto the prepared baking tray.
Bake for 10 to 14
minutes until well risen and golden brown. Remove from the oven. Let
cool on the tray for a few minutes before lifting onto a wire rack to
cool.
Whisk all of the glaze ingredients together
until smooth and spoonable. Spoon over the scoons and allow to set
completely before serving.
Its recipes like this that make me really grateful that I live in a fairly temperate climate where you only have a few days in the summer that make turning on the oven unbearable. And if you do live in a climate where its hotter than that, bake them anyways. They are well worth a few minutes of discomfort. Trust me on this. Bon Appetit!
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A few days ago I didn't think it was possible to make a cheese scone taste any better then it did already.
And then . . .
I had a brainstorm.
What if you took a really good cheese scone recipe . . . one that produced light and flaky scones with really cheesy flavours . . .
and then filled them with some tasty chutney before baking??? Just so that the scones bake up light and fluffy, but with delicious chutney oooooozing out the sides . . .
No need to butter these. Just bring on the ham, thickly sliced . . .
and perhaps a pear or two,
Cheesy Scones with tangy chutney centres. I used a delicious Apple and Pear Windfall chutney that I got at Marks & Sparks.
Two words. Nom Nom! What a tasty way to end the month!
*Ploughman's Scones*
Makes about 9
Printable Recipe
Nom Nom!
8 1/2 ounces plain flour (2 cups)
2 tsp baking powder
1/2 tsp salt
6 TBS chilled butter, cut into bits
4 ounces grated strong cheddar cheese (1 cup)
2 heaped Tablespoons of finely grated Parmesan Cheese
Cayenne pepper to taste
250 ml of whole milk (1 cup)
a smooth chutney (I used Marks and Spencers Windfall chutney, containing apples and pears)
Preheat the oven top 205*C/425*F/ gas mark 6. Lightly butter a baking tray. Set aside.
Whisk the flour, baking powder, and salt together in a bowl. Add the butter and rub it in quickly with your fingertips until the mixture is mealy. Stir in the cheeses and the cayenne pepper. Add the milk and stir until the dough is soft, adding a touch more milk if necessary.
Turn the dough out onto a lightly floured work surgace and knead a couple of times before patting out 1/2 inch thick. Cut into rounds with a 2 1/2 inch biscuit cutter.
Take a sharp knife and make a hole in the side of each biscuit, widening it with your index finger. Spoon in a half teaspoon or so of chutney and then place onto the prepared baking sheet. Reroll scraps and repeat, until all the dough it used up.
Bake in the upper third of the oven until well risen and golden brown, 12 to 15 minutes. The chutney will leak out a bit, but that's ok. It only adds to their scrumminess! Serve warm, or at room temperature.
I love scones and am having a lot of fun developing new combinations and varieties. Todd's having fun testing them too, I must say! He loves being my taste tester, and . . . lucky him, he is one of those people who can eat whatever they want to eat without putting on an ounce! (I know, I'm jealous too!)
They're so easy to make, using techniques very similar to that of making biscuits (a scone type of quick bread, very popular in North America, not a cookie!) But that is where the similarity ends!
Scones are a lot lighter, and in many cases sweeter, often varying between cake-like and cookie-like in texture . . . but then again there are savoury versions that are more biscuit-like.
I guess there is no definitive way to describe a scone except to say that they are delectably delicious and the perfect thing to munch on with a hot cup of tea in the middle of the afternoon. (My choice is a lovely herbal tea, but I have friends that love Earl Grey and I do love the smell of a nice hot cup of Earl Grey.)
Whatever your poison . . . a cup of something hot and a plate with a warm scone on it just can't be beat on any occasion.
Today I thought I would try some dried sour cherries, white chocolate and flaked almonds in a scone . . . three wonderful flavours that go so very well together. The sour cherries help to cut the sweetness of the white chocolate that can sometimes be a bit cloying and the flaked almonds added a delightful bit of crunch.
All in all I'd say these are da bomb!! Definitely repeatable! These are going in my success file of things I have conjured up!
*Sour Cherry, White Chocolate and Almond Scones*
Makes 8 wedges
Printable Recipe
Cherries, white chocolate and almonds . . . the holy trinity of sconedom!! Seriously, these are fabulous!
8 1/2 ounces plain flour (2 cups)
2 1/4 ounces caster sugar (1/3 cup)
2 tsp baking powder
1/2 tsp salt
2 ounces unsalted butter, chilled (1/4 cup)
125ml of double cream (1/2 cup)
1 large freerange egg
1 tsp pure vanilla extract
1/2 tsp pure almond extract
6 ounces of good quality white chocolate, cut into small bits, or use
good quality white chocolate chips
5 ounces dried sour cherries, quartered (1 cup)
3 ounces toasted flaked almonds (1 cup)
Preheat the oven to 190*C/375*F/ gas mark 5. Line a baking sheet with parchment paper. Set aside.
Whisk together the flour, sugar, baking powder and salt. Drop in the butter and then cut it in using a pastry blender or two round bladed knives, until the mixture resembles coarse crumbs. Whisk together the cream, egg and extracts. Add all at once to the flour mixture, mixing it all in well and kneading until it is well combined. Lightly knead in the chocolate chips, cherries and almonds. Pat out with lightly floured hands to a 9 inch circle. Cut into 8 wedges. Place on the lined baking sheet, leaving some space in between each.
Bake for 15 to 20 minutes, until the tops are lightly browned. Allow to cool on the pan for five minutes, before scooping off with a spatula to a wire rack to finish cooling. Store in an airtight container.
Note - if you want your scones to have soft sides, place the whole round onto the baking sheet, and cut into wedges there, leaving them together and baking them as a whole. Cut them apart again once they come out of the oven with a serrated knife. Me . . . I love crunchy sides, and so I bake them apart!!
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