My mom’s English scone recipe: flaky, crumbly, buttery, and bursting with berries.
(By the way, it’s pronounced “scon”—rhymes with on, not cone.)
This cake is delicious (not just “good for a vegan cake”), super easy to make, uses ingredients you probably already have, and is suitable for all your vegan and milk/egg/butter-allergic friends.
(aka English Fridge Cake)
I wasn’t inspired to write a blog post recently because I have nothing new to say about the coronavirus, and the scale of the crisis makes everything else feel trivial.
So I thought: Why not embrace the trivial? I’m at home with nothing else to do anyway. In that spirit, here’s my mom’s recipe for the best carrot cake ever.
As a Canadian abroad, here’s what I long for.
In no particular order…
All-day breakfast. I really missed this in Japan. Places stop serving breakfast at 11 am (even McDonald’s!).
This recipe never fails to get rave reviews.