TOliver wrote, of Scones:

Vaguely reminiscent of biscuits, as if someone had mixed up a really bad
batch, left the dough in a grand lump and throwed it in the oven to
over-bake to a consistency that, jammed under a wheel, it would preserve the
cart from rolling off down the mountain.

Then they're known to put currants in it, which scattered about add no more
flavor and less protein than would have a lively brood of weevils. Currants
make grand jams, jellies and syrups, but speckling them in scones or soda
bread seems affectation.

That would be like me visiting the USA and judging all "biscuits" on what I
might eat at Po' Folks or Popeye's.

The currants that go in jam are not the same as those which may or may not
end up in scones. The jam, jelly & syrup ones would be blackcurrants [or
less commonly red/whitecurrants].

The currants that you think are in scones are very small dried grapes -
"mini raisins" if you like. Which actually are not put in scones although
may have been in past times - the overwhelming preference is for plump juicy
raisins or sultanas. These days they are only seen in mincemmeat, rich fruit
christmas cakes, and Eccles cakes.

Don't know where you got your scone impressions from, but s/he'd have been
first against the wall in my view. Unless this is merely some anti-Brit
propaganda, which I feel would be undeserved as we gave you the "biscuit"
recipe in the first place. What you've done with it since is your own
affair.

Sue
Portsmouth, UK
--
pen-drake location ntl-world-.-com minus hyphens.