Every recipe that I find for traditional British scones has caster sugar in it and after weeks of looking, I'm not sure that that's even sold in the US? Would regular sugar be okay? Should I be doing something to it to get the right consistency, like putting it in a food processor?
This is an example of the recipe I'm looking at: https://www.bbcgoodfood.com/recipes/classic-scones-jam-clotted-cream
Thanks!
bon appetit
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