Bringing a little of old England to New England with homemade tattie scones and warmed up Heinz baked breakfast beans. I guess tattie scones are more Scottish than English, of course, but the full English breakfast is a little heavy unless I'm hiking the Cumbrian orGrampian mountains that day.
My wife, Amy Nawrocki, who has become an even better cook after our year of research for A History of Connecticut Food, whipped the scones up this weekend, along with pork cake and a delicious shakshuka (recipe in the latest Yankee Magazine).
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