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A quick bread, originating in Scotland, that is often served as a breakfast food or as a snack with a hot beverage.

Typically made of cast iron but also available in other materials, this pan is built for the purpose of making individual servings of scones or cornbread.

A type of bread that is takes very little time to make and is most often prepared with a batter instead of a dough.

A mixture made with sugar, water, egg yolks, butter, cream from milk, lemon flavored concentrate, natural lemon flavors, and pectin that is thickened by slowly cooking the ingredients in a double boiler.

A type of cream with a rich, buttery texture that is used as a topping for desserts. Originating in Devon, England, the cream is produced with unpasteurized milk that is heated to separate and thicken the cream as it rises to the surface.

A Scottish bread that was traditionally an unleavened flat bread made with barley flour or oatmeal combined with wheat flour, but is today considered a quick bread since most bannocks are now leavened with baking powder or baking soda.

A product, similar to molasses, which is commonly available in European areas such as Great Britian....

1. Cheese Curd - A small solid that is formed during the first stage of cheesemaking when milk is coagulated, separating it into solids of protein and liquid.