When I asked Bush about the inspiration behind the bake, she wrote in an email that the scone is “a classic pastry with Southern flair … a decadent, nutty wonder with an extravagant fat ...

Dip a 5cm/2in pastry cutter into a little flour and cut out the scones (be careful not to twist the cutter as it will cause the scones to rise unevenly). Beat the remaining egg in a bowl and ...

They even share ancestry, having been derived from the same pastry ... Unlike scones, biscuits are hardly ever eaten by ...