This small cake is a quick bread, similar to an American biscuit, made of wheat or white flour, sugar, baking powder/baking soda, butter, milk (whole, half and half, light cream, heavy cream, buttermilk, yogurt, etc.), and sometimes eggs. This produces a soft, sticky dough that has the ratio of one part liquid to three parts wheat flour. It needs to be baked in a moderate to hot oven, so the dough sets quickly. This produces a light scone with a flaky golden brown appearance. The texture of the interior of the scone should be light and soft, and white in color.
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