Recipe by Southern Living February 1997
I have been making these scones since this issue came out 17 years ago! They are FANTASTIC! better than any scones you'll buy in a bakery. The great thing about them, is that you can do lots of variations. I actually love to make it with fresh blueberries (i generally add more than the 1 cup that it calls for...about 1.5 to 2). I also like to separate the dough in to 2 rounds, and then cut in to 8 for a total of 16 scones. I feel like the smaller scones lend themselves better to a brunch, since there's normally so much other food. Enjoy!
We love this recipe on special holiday mornings. We are enjoying these scones with orange juice while watching the Rose Parade today!