A proper scone is like something between a muffin and a biscuit only it has been driven to the brink of complete and unforgettable dryness. Only a good self-hating people would devise and perpetuate such a thing. If you’re going to suffer, suffer well. So say the Brits. And I for one stand with them.
From The Guide:
The only true way to mitigate the dryness of a proper scone is with the liberal use of genuine clotted cream (from Devonshire), which has, on more than one occasion, been said to have a slightly scalded or cooked flavor.
3 comments:
clotted cream sounds so nasty & tastes so delicious. is there any better name for it?
no.
i'm glad we're on the same page re: scones and marmalade. it gives me the brief notion that everything is right with the world. damn. didn't last long. but still.
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