American style biscuits are a world away from their ancestor, the English scone. This rough and rogue scone offers a rich, buttery taste and an irresistible flakiness. Unlike the usual ‘teatime treat’, these can be served as a savoury accompaniment to fried chicken or fried breakfast fixings, or spread with butter and jam or served as a shortcake dessert with whipped cream and strawberries. This recipe uses my favourite tenderiser, soured milk, which is a much lighter than buttermilk and can be prepared easily at home without buying in anything extra. We also don’t rub the butter in quite as thoroughly as you would an English scone, as the butter chunks form exquisite flakes within the dough. We also employ a book-folding technique which will create sheets of crispy, flaky pastry with a heavenly rise. Enjoy the smell wafting from the oven as you bake these, and at the very least enjoy them cloaked in soft butter while they’re still warm. Let’s go!
