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Scones are best served warm and fresh, split open, and topped with either lemon curd or thick homemade jam and clotted cream (Devonshire cream or creme fraiche).

It is thought that the name comes from the Stone of Destiny (or Scone). Scottish kings have been crowned upon this stone for more than a thousand years. The present British Queen Elizabeth II was crowned on the Stone in 1953. The original version of scones was made with oats and griddle baked. Today they are flour-based and baked in the oven and come in various shapes (triangles, rounds, squares, and diamonds).

2 cups all-purpose flour 
1/3 cup plus 2 tablespoons sugar, divided
2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup chilled unsalted butter, cut into 1/4-inch pieces
1 egg, beaten
1 teaspoon pure vanilla extract
1/2 cup whipping cream
1/2 cup fresh or frozen pitted sour cherries, drained
1 egg, beaten

Preheat oven to 375 degrees F. Lightly spray a large baking sheet with vegetable-oil cooking spray.

In a large bowl, combine flour, 1/3 cup sugar, baking powder, and salt. With a pastry blender or two knives, cut butter into flour mixture until particles are the size of small peas; stir in dates. Add 1 egg, vanilla extract, and whipping cream; stir just until mixed. NOTE: When making scones, work the dough quickly and do not over mix.

On a lightly floured surface, knead dough gently. Pat or roll out the dough into a circle 1/2-inch thick. To make wedge-shaped scones, cut into 8 pieces. Use an 1 1/2-inch diameter cookie cutter to cut out center of circle. separate each section. Place wedges 1 1/2 inches apart onto prepared baking sheet.

Make a small indentation in the center of each scone. Place approximately 1 tablespoon cherries in the indentation. Brush scones (except for the cherries), with the beaten egg; sprinkle with 2 tablespoons sugar.

Bake 15 to 18 minutes or until golden brown. Remove from oven and serve warm.

Yields 8 scones.

Freezing Scones

Freezing baked scones:  When the scones are cool, wrap airtight and hold at room temperature for up to one day or freeze to store longer. To reheat, unwrap scones (thaw wrapped, if frozen) and place onto a baking sheet. Bake in a 350 degrees oven 8 to 10 minutes or until warm.

Freezing unbaked scones: When the dough is made and patted into circles or cut into 8 wedges/circle, put on a cookie sheet and place, uncovered in the freezer. It will take about an hour for the dough to freeze firm. Once the dough is firm, put frozen scones into a zip-lock bag  and return them to the freezer. When you are ready to bake, simply take out as many as you want, and let them sit on the kitchen counter on a piece of foil or parchment paper while you preheat the oven. They should only be allowed to thaw only as long as it takes the oven to preheat. Once the oven is preheated, put the scones onto a fresh sheet of parchment paper and bake. It will be necessary to extend the baking time by a few minutes (it could easily add up to 4-5 minutes to the baking time—just add it in 2 minute increments until you are sure of your times).