<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom" xmlns:content="http://purl.org/rss/1.0/modules/content/"><channel><title>Escocés on Pics and Cakes</title><link>https://picsandcakes.com/blog/en/tags/escoc%C3%A9s/</link><description>Recent content in Escocés on Pics and Cakes</description><image><title>Pics and Cakes</title><url>https://picsandcakes.com/og-image.png</url><link>https://picsandcakes.com/og-image.png</link></image><generator>Hugo -- 0.146.0</generator><language>en</language><lastBuildDate>Fri, 25 Jan 2013 21:48:13 +0000</lastBuildDate><atom:link href="https://picsandcakes.com/blog/en/tags/escoc%C3%A9s/index.xml" rel="self" type="application/rss+xml"/><item><title>Scones</title><link>https://picsandcakes.com/blog/en/posts/whole-kitchen-scones/</link><pubDate>Fri, 25 Jan 2013 21:48:13 +0000</pubDate><guid>https://picsandcakes.com/blog/en/posts/whole-kitchen-scones/</guid><description>&lt;p>&lt;strong>&lt;a href="http://www.wholekitchen.info/2013/01/cwk-propuesta-dulce-enero-2013-scone.html">Whole Kitchen&lt;/a>, in their Sweet Proposal for January, invites us to make a Scottish classic: Scones&lt;/strong>&lt;/p>
&lt;p>We almost ran out of time with this recipe because — unusual for us — we made it the same day it was published. Luckily, it&amp;rsquo;s super easy and takes very little time. As usual, the baking time is what stretches the recipe out the most, but hey, the little wait is well worth it. We followed the recipe from &lt;a href="http://www.joyofbaking.com/scones.html">www.joyofbaking.com&lt;/a>&lt;/p></description></item></channel></rss>