*This recipe is easily adapted for your tastes - try chocolate chips and orange zest, walnuts and dried cranberries, butterscotch chips, etc. the options are endless.
* These scones freeze well – wrap them in aluminum foil and place in freezer bag. Defrost overnight.
* Scones are even better when heated up. Preheat your oven to 350°F. Wrap scones in aluminum foil and place on a baking sheet (or directly on the oven rack). Heat for about 10 minutes.
* For a less traditional, slightly sweeter scone, increase the sugar in the dough to ½ cup (3½ ounces).
* Why freeze the scones before baking? The 30 minutes in the freezer relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat, which will make the scones a bit flakier.
* Why are there two measurements for half and half or milk? Flour is like a sponge; it absorbs liquid during humid weather, and dries out in dry weather. In summer or when it's hot and humid, use the lesser amount of milk or half and half in this recipe; during winter, or when it's very dry, use the greater amount. Either way, start with the smaller amount, and drizzle it in till the dough is the correct consistency.