I made Scones for John for breakfast this morning. A few years ago, he bought me this special Scone pan that makes it so easy. In the old days I would knead the dough and roll it out in a circle, then cut that circle into 6 wedges. So the surface with be smoother, but they would be a little less tender, having been handled just a bit more. The same difference as a rolled biscuit versus a dropped biscuit. My mother usually made a dropped biscuit. If she was going to knead something it was going to be bread. My father said he preferred a dropped biscuit, with its crunchier surface.
Since it's just the two of us, I only use half of the wedges - a reheated scone is never first choice.
I need to start thinking up something to do with the millions of tomatoes my little garden patch is producing. Planning on packing a picnic for some friends next weekend, and my show-off self is leaning toward an all tomato menu. With Basil.