Scones are such a particular texture, it was really important to me to get it right.
So many scones were tasted and rated, it would make your head spin. I looked at round, triangular, with currants, with raisins, with oats, with cranberries, chocolate chips, gluten-free, you name it. I tried it. Scones are served with my housemade clotted cream and raspberry jam, so I knew it had to be something that wouldn't compete with those flavors.
A note about my clotted cream! Clotted cream is simply cream solids that have been separated from the liquids, so it's literally the creme de la creme. The texture is somewhere between cream and butter and kind of hard to get right. The flavor is heavenly!! It's rich, so heavier than whipped cream, but it's not as thick as butter. You spread the cream on your scone and top with jam. Then sit tight because you're about to be launched into another orbit, especially if you take a sip of your tea right after. Why has tea been so popular over the last 150 or so years in England? This experience right here.
Back to the scones. They're all butter, which means you know they're fabulous. I know clotted cream (nearly butter) on all-butter scones sounds insane, but trust me on this. The texture of the scones shouldn't be dry or crunchy. Nor is it too soft. It has heft but isn't heavy. Mine has little crunchy sugar crystals on top so that's pretty fabulous. It should not be too bready as in the case of Irish soda bread, but it's not a muffin either.
I went round because I like how it looks on the plate. Triangles took up too much real estate and found the corners and the middle to have very different textures. If details are important to you, may I suggest trying an afternoon tea sometime!