Scone Baking

My quest for the perfect scone is all about the mixing. Scones I have read are best if hardly mixed at all. The dough should be crumbly and loosley patted together before shaping. In the oven the scones puff up to be deliciously tender and flakey. These scones are brushed with heavy cream, and I finished them later on with a simple lemon glaze. Yum!