One of Richard’s childhood memories is coming home after school, to his mom making fresh scones. He would sit at their breakfast bar, with a cup of tea and a scone, and tell her about how hard his day was (he had to colour for hours 🙂 ). When I first heard that, I immediately wanted to find a great scone recipe, so I could do the same for him now. I wanted him to come home from work to fluffy, light, layered scones.
However, the first couple of recipes that I tried never lived up to their pictures. It sort of bummed me out, and I put off finding a good recipe. That is, until I was asked to make scones for someone’s wedding. That sort of put the fire under my butt that I needed!
So I decided to try Mary Berry’s recipe for classic Devonshire scones. Well, they had the same problem as the ones before, but this time, I decided to tweak them until they came out the way I wanted! Scones tend to fall into two camps – slightly dry and crumbly, or softer and layered. The first time I made this recipe, they definitely fell into the first category. And I’m not the biggest fan of the crumbly kind of scones.