Scones. Lots and lots of scones as my daughter took them to school for an event. I started with this recipe and then made a few adaptations after reading a few differences between British and American scone recipes.
From internet reading, it appears American scone recipes have more sugar and butter in them as they are often eaten on their own or with butter. According to the internet British scones have less butter and sugar as they are often eaten dressed up with preserves and clotted cream. These differences may or may not be true, but it made a little sense and added up to the differences in scones I have personally tasted on both sides of the Atlantic.
Knowing that these scones were headed to school, and that there would not be preserves or clotted cream, I decided to make them just a little bit sweeter. I opted to use 1/2 cup of sugar instead of 1/4 and I also added in 1 cup of currants.. They were also sprinkled with cinnamon sugar.
All in all the scones were delicious, and disappeared in a flash.
A Year of Living Breadfully continues with so many breads to explore.
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