Using a sharp knife, cut the dough into parallelogram like shapes. Place on an inuslated cookie sheet and bake at 425 degrees for 20 minutes. Allow to cool for about 5 minutes then slice lengthwise and apply an Irish amount of butter!
Serve with tea
Oh, and for this recipe, scone rhymes with gone, not stone. That’s how you know it’s the good kind.
p.s. overhandling the dough will make it tough, so mix and handle it as little as possible!