Sir, – Kenneth O’Lehan (Letters, March 30th) ignores another culprit in the destruction of the scone. A type of dry fruit, though small in number, exerts a disproportionate and adverse effect on taste. These fruits are to be found on the fringes and indeed, close to the top of the scone. Neither in nor out, they cannot fully absorb the subtleties of the mix within. Worse, they are susceptible to the baker’s hot air which makes them ultra-hard and bitter, preventing full enjoyment of the treat. I suggest a lower temperature and longer cooking time. – Yours, etc,
PAT BROWNE,
Glasnevin,
Dublin 11.