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
Filed under bread, Breakfast, Side Dishes
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
Filed under bread, Breakfast, Side Dishes
karllueck
Miriam
Jabberwocky Stew 