|Check out my Union Jack tea cosy...|
I followed the recipe (more or less) and made half of the scones as triangles, and half as a filled roll. I mixed raspberry jam with dried blueberries for the filling, and then sprinkled sliced almonds on some of the spirals before baking. The roll was kind of difficult to roll - it was more like a fold rather than a roll (maybe I should have patted it out more thinly?). I've made many scones over the year, and this recipe is definitely on the rich side, so more of a special occasion than an every day scone.