Also on these boards
Scones with Clotted Cream; Alton Brown's version. I made these today. They were awesome! The dough is not too wet, especially after resting in the frig for an hour or overnight. There is not too much salt or baking powder. I increased sugar to half cup, and used dried cherries and slivered almonds. I didn't roll them out and cut; I just dropped them by spoonfuls on the parchment lined baking sheet. And I sprinkled them with coarse sugar before baking.