Who feels like cooking today? After a hearty Thanksgiving dinner followed by a hearty post-Thanksgiving dinner of leftovers, I’m surprised that I do. But all you have to do is say the word scone, and I’ll start digging for my sieve!
The recipe that I’m using today is from a terrific site I discovered a couple of years ago, Eating For England.
Even though I technically eat for Scotland, you will find that scones are an essential component of tea time on either side of the border.
Rhyming with either ‘tone’ or ‘gone’ – depending on the country and region – British scones are a completely different affair than what we commonly find here in the United States. Whereas our scones are triangular and tend to be very sweet and somewhat cake-like, British scones more closely resemble what Americans call biscuits. Even those two things are quite different, however. Our biscuits are rich and buttery and often eaten with breakfast. British scones are lighter, flaky, and have a touch of sweetness. Sometimes they include fruit such as raisins or currants. And sometimes they are savory, like those made with cheese. Scones are a staple of afternoon tea in England and Scotland. They are truly delicious, and I promise that if you give this recipe a try, you will not be disappointed.
Let’s get started, shall we?