- Messages
- 10,832
- Location
- vancouver, canada
No, different animals. There are scones and then there are SCONES. But I guess that is true about anything baked. The trick is finding the good scones, the ones that are a semi pastry, moist even the next day and not the ones that taste like cardboard even fresh from the oven.I think I first encountered scones in the early 80s, probably after I started college and, as I remember, when coffee shops started popping up. My first impression was that they were basically the same baking powder biscuit that I grew up on but with (usually) berries or raisins in it. Nice but nothing very special about them.
Aren't true English scones is more akin to what we would call an English muffin?