I’ve spent 3 weeks turning my restaurant quality super hard to perfect scone recipe into a series of home versions that range from ‘Lazy’ to ‘Hard’ and ‘No Gluten’ to give you a rad range to attempt and learn more about GREAT scones, not just good scones.

i use a hybrid technique of biscuit and old school scone, traditionally only by hand, I’ll show you the difference when using a mixer and doing it old school.

This next piece is a labor of love..

I’ve only shown 3 people how to make my traditional scone recipe.

Next week I break it all down and show you many options to get as close to my “perfect” scone as possible at home.

Mjt