The scone situation in the United States is pretty sorry, says Havalinah. When they exist, they’re huge, hard monstrosities that would be better for recreating certain large, stone Druid landmarks than for eating. At its best, a cheese scone should be a delicate, round, light little thing, a delicious treat, especially warmed (preferably toasted) and spread with whatever unnecessary fat you please.
The tidings of great joy mentioned in the heading are simply that the cheese scones at Destination Baking are actually inspired. The gruyere and spring onion scones are made fresh every day, and they’re excellent. “To taste one warmed and suitably greased up is to know heaven on earth,” says Havalinah.
the urgent matter of cheese scones (florid)