In honor of my friend, who was promoted to an associate professor at Hopkins, his wife is throwing him a brunch next weekend and I offered to bring one of his favorites' Cinnamon Scones. I have been reviewing recipes on-line and in baking books, and I have narrowed my ideas to either scones w/ cinnamon chips or folding a buttery-cinnamon syrup into the batter. I have decided to use a R.L. Beranbaum Scone Recipe and replace "currants" for the cinnamon source...which idea will result in a tastier product?
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