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 cranberries.

INGREDIENTS: Corn, Arrowroot and Rice Flours, baking powder, dried cranberries (sugar, cranberries, citric acid), and kosher salt.