William rates these as “Awesome“
1 3/4 c flour
2 t baking powder
1/4 each cinnamon, ginger & nutmeg
1/2 t salt
2 T chilled butter, cubed
2 T sugar
2/3 c milk
Preheat oven to 450 degrees and place a cookie sheet in it to heat up.
Combine dry ingredients in a bowl. Add cubed butter and rub it into the flour mixture with your fingers, or in a food processor) until mixture resembles course crumbs. Stir in sugar, followed by the milk. Mix to form a soft dough.
Shape it into a thick 7 inch round on a floured work surface. Cut into eight wedges. Seperate wedges and place them on the preheated cookie sheet. Return to oven and back for 12-14 minutes, until browned and well risen.
For the authentic English tea experience, serve with jam and clotted cream (Devonshire cream) if you can get it; if not, substitute whipped cream.
Adapted from The Redwall Cookbook recipe “Afternoon Tea Scones with Strawberry Jam & Cream” page 39