It's just a typical, simple recipe. As with all baked goods, the quality of the ingredients matters. Everything has to be well chilled and blended minimally. I use eggs, butter, and buttermilk from a local farm - so it's all incredibly fresh thus retaining full flavor and excellent baking properties. I buy name brand cake flour that's been finely sifted - so I up the baking powder by a couple grams. That way I get good rise without sacrificing texture.Feel like sharing your scone recipe?
400° oven on the convection setting. After the first 4 or 5 minutes I don't take my eyes off of them - ensuring they're removed at the right time.