Tag Archives: American and British scones

Karl’s British Scones with Currents

In a recent Cooks Illustrated, they had a recipe for British scones. I woke up thinking about making scones this morning, but Jan had cleaned up and I couldn’t find that issue. Fortunately I remembered enough of the discussion about the differences between American and British scones to wing it.

Karl’s British Scones with Currents

Karl’s British Scones with Currents

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Filed under bread, Breakfast, Side Dishes

Karl’s American Vanilla Scones with Currents

The primary difference between American and British scones is the sugar. British scones do not use it. While I like my scones with a hint of sweetness, I just do not like them cloyingly sweet. I add some sugar, but not a lot.

Karl’s American Vanilla Scones with Currents

Karl’s American Vanilla Scones with Currents

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Filed under bread, Breakfast, Side Dishes