Welcome back friends,
I feel like I can genuinely say that now. I have connected with some of the nicest folks on here. I’m so enjoying getting to know you through our shared interests and through our writing.
So, feel 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 wonderful site I discovered a couple of years ago, Eating For England.
Even though technically I eat for Scotland, you will find that scones are an important component of tea time no matter which side of the border you find yourself.
Pronounced to either rhyme with ‘tone’ or ‘gone’, depending on one’s country and region, British scones are a completely different affair than what we commonly find in coffee shops and bakeries 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 in appearance what Americans call biscuits. However, even those two things are quite different. Our biscuits are rich and buttery and are often enjoyed 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, such as those made with cheese. Scones are a basic 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?