WHEN A TRUE Scot agrees to share a personal recipe for scones, you can bank on double enjoyment during a cozy afternoon tea break.
Mamie Meechan, a canny soul who escapes Edinburgh winters four months each year by dropping in on her daughter, Margaret Dennis of Long Beach, has a deft hand at producing cloud-like Scottish scones.
Her secret? Probably the self-rising flour that she uses. "We don't like them as well when she uses regular all-purpose flour," daughter Margaret says. Meechan uses regular flour only for pastry.
Two tips when you make these scones: First, be sure the self-rising flour you use is fresh. It loses its oomph after a while. Second, be prepared to make these scones often. They're as addictive as potato chips.