Traditional English scones are often made plain with nothing added or they may include currants or sultanas. When made plain they are served with jam, preserves or lemon curd and whipped or clotted cream for added flavor.

When I started baking scones many years ago they were traditional English scones and either plain, with sultanas, cheese or dates and the recipe never included eggs. Scones baked this way are always best when eaten piping hot right out of the oven. As they don’t have any eggs in them they become stale quickly. We never had day old scones.

There is a tea house in the Blue Mountains outside Sydney Australia that bakes scones as they are ordered, then serves them as “high tea” with thick cream and jam.

Traditionally you make a “batch of scones” by turning the dough out onto a floured board and then shaping it into a rectangle then placing the entire lump of dough on a baking sheet, you score it through. The dough is not cut or shaped into individual scones. Once you bake the dough, you pull the scones apart and wrap them in a dish cloth to keep them warm.

At Handlebar Coffee Roasters in Santa Barbara you can enjoy fresh baked blueberry scones. At Lucky Penny you may choose a freshly baked fig scone.