I made these the other day to serve with my Potato Leek Dumpling Soup. AWESOME! I used the technique to incorporate the butter that I learned just a couple of weeks ago at a traeling KAF demo on pie crusts. I added half the butter and rubbed it in using my fingers until all the pieces were like sand. Then I added the other half and just kind of squished those cubes into largish flat discs of butter. I refrigerated that mixture while the bacon was cooking and cooling. I got a great light and flaky texture with basically no crumble. Now I need to look for a non-savory scone recipe to use with my clotted cream order! Oh, do we have recipes for you! You'll find a plethora of scone recipes - both savory and sweet - on our recipe pages! Irene @ KAF

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