Here are my perfectly plain scones with english cream and apricot jam (and some yummy darjeeling in the background)! This was by far the easiest recipe I've followed and it resuted in the best textured scones I've ever made.
I am so happy I enrolled in this baking class, I have been doing scones for a while and a lot of the recipes I used to follow called for ice cold butter, placing the dough in the fridge, etc.
I love the ease with which Lea presents the recipe and troubleshooting tips. Thank you!