Meanwhile, does anyone have a good scone recipe (I am not fond of Delia's --they are too baking-powdery-- and have not dared try any other)? Please help. Please post a comment.
From Delia online
With a scone like that, leftovers are rather likely in my house...
I Can't Believe It's Not Better
...is not only the title of a segment in the hilarious Graham Norton Show on BBC Radio 2, but also a reaction I had to scones and many other food items in the USA. Scones, indeed, are a different type of baked good over there, whose manufacture involves a good dollop of cream and more sugar - perfectly delectable as a cake item; rather surprising as a breakfast item.
Oh, the culinary differences between the United K and the Ditto S of A could fill screens and screens of be-blogposted monitors. To give but one example, I've heard many a story about Europeans' first lips-on experience of 'cider' in the US = fizzy apple juice sans alcoholic zing. Yet no one warns you up front! Be that as it may, even familiar food items can make for surprising tastage in a different country.
I was recently reminded of this while reading Colm Toibin's remarkable novel Brooklyn: a tale of a young Irish woman who emigrates to that part of New York City in the early 1950s. With a wonderfully clean style, Toibin describes that confusion that enters every cell of a traveller's body in food situations: the tongue and brain expect one thing but sense another. One pithy paragraph has Eilis, the Irish woman, mention that even the butter does not taste like the real thing in Brooklyn. In a way, she can't believe it is butter! And I still remember my first sip of organic milk after coming back to the British Isles, wondering how I could have forgotten how satisfyingly deep the taste milk can be.
I do miss Trader Joe's frozen cherries and proper bagels, though. Especially in this scone-deprived recent world of mine. Woe is me. Please send chocolate (but not Hershey's or Cadbury's, if you don't mind).