Cut Rounds from Edwardian Farm

Does everyone remember when Ruth made those spectacular "cut rounds" for their tourist day on Edwardian Farm? I was so intrigued by the whole thing I just had to figure out how to make them.

My version of cut rounds right out of the oven. And yes those are cookies in the background. 

Don't hate me because I'm carby.

I found a couple websites that featured real Devon style scones and from what I could tell they are pretty much like a sweet biscuit.  Then I really struck gold when I found this exact recipe from the chef that was on the show.  The only problem is...

... I'm a victim of "new math" and I can't convert metrics to standard measurements. But I do know what a scone is and I've made biscuits plenty of times (but I'm guessing Ginny at Gingerbreads House would put us all to shame on that one!).

So while I can't tell you the measurements, I used all the ingredients listed...

...including buttermilk from making butter in a jar, that butter, and a splendid double yolker.  I also learned that one cup "self raising flour" in UK recipes can be substituted with one cup all purpose four plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.  I cut the butter into the dry ingredients, mixed in the eggs and buttermilk, then rolled them out. Baked in a hot oven for about 12 minutes.

I think they came out pretty good. I'm having them for breakfast with our home made blackberry and honey jam.

Happy Friday everyone!