I got the recipe for this in Julian, California when my boyfriend and I went to Julian Tea and Cottage Arts for lunch. They serve these delicious scones with whipped cream and raspberry preserves. The recipe is quite heavy on the butter but it makes for very tender and moist scones. I did not have a food processor so I just ground the butter into the flour using an egg whisk, which worked out fine. You may need more flour than what is listed, I did. Rather than rolling them out I simply dropped them by hand onto greased baking sheets. Enjoy.