Chemistry is key — talltalesfromchiconia

In the past, I was never a huge fan of the scone. For most of my life, the scone was an anonymous doughy vehicle for conveying jam and cream into my mouth. Often a bit dry, often a little tart with too much baking powder, frequently too sweet or with superfluous dried fruit, I simply […]

via Chemistry is key — talltalesfromchiconia

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