Scones are not common at Brazil. But i must confess that i love them a lot! Specially savory salty ones! Talking not only about scones, but even biscuits and cookies i want suggest a test kitchen with the effects of the addition of baking soda, baking powder and both combined in the results of ready biscuits, cookies and scones. I sometimes feel confused about when and why to use these leaveners when baking these treats, and the differences at final results we get, whit each way we follow! Sometimes i see recipes asking for cookies with only baking soda, sometimes baking soda and baking powder, what´s really the best to choose? Nice post!

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