Since returning from London a week ago I've made this scone recipe no less than four times. Yes, it's that good. But who am I kidding? While I do love how they taste they're really more of a vehicle for clotted cream and jam. Yes, I am one of those crazy people who brings back 8 tubs of Rodda's in my checked luggage. Thank goodness I wasn't stopped by customs!
Unlike the American version, British-style scones are less sweet and
more fluffy and biscuit-like. My favorite dessert after dinner when I was in the UK was
having a scone smothered with a heap of clotted cream and jam. Absolute heaven I tell you.
This recipe from Cook's Illustrated
is as authentic as any scone you'd find in an English tea salon.
They're quite simple to make and the taste will transport you to ol'
Blighty, I promise. Fresh clotted cream may be challenging to find in
the States, which is why I bring a supply back with me, but these scones
are just as delicious with butter and jam. Give them a try, you won't
regret it!
