Scones are a true British classic - even though the jam and cream debate is enough to divide a nation - but we've found you the perfect recipe and it's a twist on the original recipe. From plain ...
(Scones can be frozen for up to 1 week. Don't thaw before baking.) Brush the top of each wedge lightly with the remaining 1 tablespoon of heavy cream sprinkle with sugar. Bake until lightly ...
To serve with the scones, mix the cream cheese with a good few gratings of lemon zest in a small bowl, then drizzle with one tablespoon of extra virgin olive oil and season with black pepper.