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
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Filed under bread, Breakfast, Side Dishes
Tagged as American and British scones, American cuisine, baking, clotted cream, cooking, food, recipes, scones, vanilla sugar
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