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Any scone I've ever eaten (around the world) was sweetened to some degree. American southern style biscuits are unsweetened and have a higher fat content than

Any scone I've ever eaten (around the world) was sweetened to some degree. American southern style biscuits are unsweetened and have a higher fat content than a scone. It's really hard to find decent ones outside of their natural range, even throughout a lot of the USA. I would never order them in say, Seattle. https://www.theatlantic.com/health/archive/2018/11/better-biscuits-south-thanksgiving/576526/?fbclid=IwAR3U-7Y2p8DteIzM7RHChoBeNMBYXyXRqLgRf4yOBg-hHBWbIH2QmwD3XOE https://www.theatlantic.com/health/archive/2018/11/better-bi... Next topic, cheesy shrimp and grits? Or is is higher class to call it Polenta Svelta con Gamberetti? https://www.antonio-carluccio.com/polenta_svelta_con_gamberetti/ https://www.antonio-carluccio.com/polenta_svelta_con_gambere...

dendrite9 3y ago
As a counterpoint there's this article about the technique, not the flour, being the critical ingredient. I remember both because I dated someone from the south who missed the biscuits and I was trying to make better ones. The link you have made me think I needed to work on the flour. Then this made me think improving the technique was more important, but by that point I had gotten better at it. Now I'd have to restart the practice to make something I'm proud of. Most of the biscuits I make now get frozen and then shared for breakfast while camping or even backpacking. None of that is to say I'm an expert, seeing that article just reminded me of a lot of biscuit making. https://www.npr.org/sections/thesalt/2019/01/19/686579106/is-the-power-of-the-flour-really-the-secret-to-baking-the-perfect-biscuit https://www.npr.org/sections/thesalt/2019/01/19/686579106/is...
Gordonjcp 3y ago
Sweet scones? I mean yeah, I guess you could, but why?