Place the dough on a very lightly floured work surface. Using a floured rolling pin, gently roll the dough to a 1-inch thick slab. Slice the dough into triangles with a floured knife or bench scraper, or dip a biscuit cutter in flour and cut out the individual scones.

Remove the baking tray from the oven and arrange the scones on it. Bake 8 minutes, turn the scones over, and bake another 4 to 6 minutes, or until just barely brown.

Serve with butter, preserves and freshly whipped cream.

Scone Variations:

Herb: Add a few tablespoons chopped fresh thyme, rosemary, chives or sage to the dry mixture.

Cheese: Add 1/2 cup grated cheddar or Parmesan cheese to the dry mixture. Brush the tops with beaten egg or cream and sprinkle with more grated cheese.

Currant: Add 1/2 cup currants (or raisins) to the dry mixture.

Chocolate: Increase the sugar to 2 tablespoons, add 4 ounces chopped semi-sweet or bittersweet chocolate, and sprinkle each with a pinch raw sugar before baking.

Recipe Notes:

To reheat leftover scones, warm them at 350 F for 2 to 3 minutes or until warmed through.

To freeze leftover scones, wrap the completely cooled scones in plastic wrap, and then place them in a zip-top bag or freezer-safe storage container. To reheat, thaw at room temperature in the plastic wrap, then unwrap and re-heat as above at 350 F.

(Sara Kate Gillingham is the founding editor of TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to kitchn@apartmenttherapy.com.)