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Apricot buttermilk scones

By May 21, 2010

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There is no doubt that one of the reasons Britons are such superior folk is the custom of afternoon tea. Nothing could be more civilized. And what (I ask rhetorically) is afternoon tea without scones?

I should point out, for our American friends, that scones are "biscuits". Remember: what everyone else in the English-speaking world call "biscuits", you call "cookies". But never mind -- you can call these delicious, fluffy oven-puffs any name you want. You'll be surprised at how easy scones are to prepare and how quick to bake.

A scone only needs jam and cream to be perfect and complete. However, in this recipe, flecks of dried apricot give them another dimension.

More afternoon tea recipes

Photo: S. Wongkaew (2010) licensed to About.com, Inc


Comments

June 2, 2010 at 11:25 pm
(1) Adrienne Wilson says:

I think that you accidently transposed the words ‘biscuit’ and ‘cookie’ when referring to the rest of the English speaking world. American’s call scones ”biscuits” as you said, but they call biscuits ”cookies”. It got a bit turned around there, and made my head spin until I worked out what happened. ‘Biscuit’ actually means ‘twice-baked’ – like the Italian’s ‘biscotti’.

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