Tender, buttery scones with the spring flavors we love the most.

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To assemble the salad: In a medium bowl, toss the arugula with 1 tablespoon of olive oil and a drizzle of the dressing.

Put the flour, milk and eggs into a bowl and whisk until you get a smooth batter. Heat a frying pan, put in 1 tsp of oil and once hot, slowly ladle in your batter. Spread the batter out by picking up ...