There seem to be two kinds of scone: the cake-y, soft, and sweet variety, and the harder, grittier, and less-sweet variety, with a crisp golden-brown crust. I am a way bigger fan of the latter. Anyone know what distinguishing feature I should look for in recipes to produce the scones I like?
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.