16 Comments

Hi! When you say rest, do you mean at room temp or in the fridge?

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THANK YOU for a non-self raising flour recipe!

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Could you apply the same process to biscuits? I make cream biscuits often but would like them to be more uniform in shape.

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Game changer! I just learned a similar method from @Themagicwhisk about a month ago 😋

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I just made these and they turned out well. They taste like hotel scones whichis fine but I prefer a bit more flavour so will add some zest and fruit next time. Thanks for recipe and technique.

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They are delicious Edd! I had them for breakfast this morning. Thank you!

Would it work if I keep them in the fridge overnight, already cut, and bake them in the morning, next day?

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Cream then jam or jam then cream??

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These look outstanding. I’m going to give them a try this weekend.

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Do you need clotted cream and jam, or jam and clotted cream???

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My mouth is watering, these look delicious!

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Glad to see you out cream 1st.

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