The Scone (pronounced to rhyme with “cone” or “con”) must be among the most civilized of breads. Delicious when made plain and served with clotted cream and jam, or when fruit and seasonings are mixed into the dough, a scone can be eaten as part of a Devonshire tea, or as part of the mad morning rush out the door. In addition, as these scones bake well from frozen, you can easily bake them fresh in about 15 minutes. This particular recipe also include the instructions to make my most favorite scone: raspberry and mint.
Continue reading ‘Scones: Recipe’
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