My first experience with scones was as a student in London, suprise suprise. The school secretary, Bev, published a weekly newsletter telling us of upcoming events, points of interest and very british recipes. I choose to ignore the recipes for spotted dick and haggis, but the scones became a fast favorite. Upon returning home to New England I began to experiment with Bev’s scone recipe, adding my own ingredients for unique new treats. Now you can too!

INGREDIENTS: Corn, Arrowroot and Rice Flours, baking powder and kosher salt.