Scones have always been a family favourite and I've used the same recipe for many years but recently I've discovered that the addition of double cream makes them that little bit special. My mother in law taught me to add a tablespoon of custard powder, it colours the scones and adds a hint of vanilla.
Scones are quick and easy to make, they are best eaten fresh but I freeze them too and once defrosted and popped in the oven for 2 minutes they come back to near perfect.
My husband will tell you that scones should have sultanas in them ( you can put them in if you wish but when you add jam and cream you don't really need the sultanas.
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