Harold Chapman, who lives in Gwelf, Ontario (pronounce it Guelph) ;-)
>A friend of mine makes a variety of scones and bannocks. I am not sure why
>he is not a bread baker but we are offering a joint class so maybe I will
>convert him. He told me that he had once tasted a baked scone that had
>cinnamon incorporated in tiny pellets (about BB size he said) and would
>like to use the technique. Does anyone have any ideas about how this could
>be done or where I could refer him for help?
>Guelph, Ontario (pronounce it gwelf)
As I read Harold's post, I wondered if the tin pellets of cinnamon were
nothing more than cinnamon candies broken up into small bits. Whaddaya think?
Bob the Tarheel Baker