These are the British type of scones, rather than the type I'm used to here in the U.S. Someone posted them on another site, and they looked so delicious that I wanted to share. I do have a few biscuit cutters, but they're too small for this type of project. I might try making these if I eventually get a larger set. These look a lot like cheese biscuits, and I imagine they'd be quite tasty with a bowl of thick soup or chowder.
I make those a lot, and if I understand what American ''biscuits' texture is like, it's quite a bit different to our scones @Diane Lane you might find them too sweet and too heavy to have with soup or chowder...with cheese scones, you just split them in the middle preferably when they are slightly warm and spread cold butter on them..nothing else...and have them with a cuppa tea.. Tea and scones are a British staple... With fruit or plain scones you spread them with cream and jam...