My first experience with scones was as a student in London, surprise surprise. 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 local ingredients - such as maple sugar.

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