Umami-packed scones delicious on its own!
Delicately crusty light golden brown exterior and nicely moist inside.
Miso gets aged in barrels for at least six months, and up to two years, to bring out its mellow yet salty essence. During this time, the protein in the paste breaks down, releasing amino acids—this is the very basic process of how umami, the fifth taste, comes to be.
Take a scone, for breakfast, brunch or afternoon tea! Perfect for any occasion too!
