Would these work as well if they go in the fridge and not the freezer. Here in the UK freezers are much smaller and I would be able to put the scones in mine. I am intrigued by the use of heavy (double) cream in your recipe and would like to try it.

Thank you

Hi Sue

There is very little sugar in UK scones, a true scone is not sweet. Yes they can have additions like fruit but very little sugar.

I find jimmies works best – they are a little larger and don’t bleed into the batter as much as the smaller sprinkles. I often use the Wilton ones or Target brand.

Hi Sue, I appreciate your dedication to the history of the scone, but I think at this point what is known as the “American scone” is an acceptable evolution of this baked good. For decades now, American bakeries (even respectable ones) have been selling scones plump full of chocolate, white chocolate, sugar, and yes, even sprinkles. Hundreds of cookbooks are filled with recipes with this type of scone. Even today, thousands of people started their morning with such a treat. I truly don’t write this in any way to be snarky or defensive, but I would argue that labeling my recipe as “scone” is warranted. (And yes, I could make cookies, but they are very different from scones texture-wise, and wouldn’t be a great replacement.) I do understand your frustration, as several English friends of mine have expressed similar sentiments, and I do know the pain of watching something I love be adapted or changed into something I loathe (for me, The Lord of the Rings book to the movie). But, we do only live once, and when I see a good friend so moved by Peter Jackson’s abomination, I have to let go and live and let live. I wish you much peace, Sarah