How to make Scottish Scones

The Orcadian housewife has long been famous for her home baking. Lightness of touch and swift handling are the key to a good oven scone. Do not over-mix, pat the soft dough out gently, cut swiftly, bake in hot oven till golden. This is best eaten warm from the oven with Orkney butter and rhubarb and ginger jam, with perhaps a wedge of Orkney farmhouse cheese on side.

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