This Giant Jam Bun Makes A Party Out Of Teatime

By Melissa Clark, The New York Times What do you call a scone crossed with a jam cake and a cinnamon roll? The first time I tried it, I called it a Franken-scone. The pastry flattened, and the jam oozed like gloppy magma, burning at the edges of the pan. I had to resort to a butter knife to pry a tiny crumb from the baking sheet.

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