Flaky Scones - are these the perfect ones?

Afternoon tea is not complete unless traditional scones are on the table.  Perhaps it is due to the tall looking and full of hope appearance that scone is the treat I always look forward most in a tea set.  Most of the time, it starts off all good - full of motivation at first to slice open the scone, apply some clotted cream and jam, but as I get to half way through the scone, a bit of claggy dough may stick on the roof of my mouth.  It is only then I usually realise that scones can be disappointing and regret of filling up my tummy so quickly that I can't have any more of other sweets.   So can these be the perfect scones?

PREPARE INGREDIENTS:  The ingredients for these flaky scones are pretty straight forward.  I used cranberries instead of currants for a slightly more tangy flavour.

MAKING DOUGH:  Mix in the ingredients using flat beater and hand.

  

  

PREPARE OVEN:  Preheat the oven 30 minutes before baking and place a baking stone in the middle rack of the oven.

  

SHAPING:  The dough is easy to handle.  I like Rose's idea to cut the dough into triangles to avoid wastage and re-rolling. 

     

THROUGH THE LOOKING GLASS - interval of 0 mins, 10 mins (rotate pan) and final doneness at 20 mins.  Upon doneness, theinternal temperature registered 93.7C.

    


APPEARANCE - These scones have a rustic look with some looking like misshapen triangles.  They rise up tall in the oven and does not spread sideways.  These scones have a nice light brown top.

STRUCTURE - I especially love the crisp on the outside.  The layered inside is soft and moist.  They are not tough, not heavy and very easy to eat - does not stick to the roof of mouth.

FLAVOUR - The butter flavour and tanginess of the cranberries makes these scones really comforting.  



OVERALL - I can't decide which is the perfect scones - these Flaky Scones from The Bread Bible or Irish Cream Scones from The Baking Bible.  They are both delicious and better than the ones from tea sets.