On Scones (not biscuits)

Anne here, and today I'm talking about biscuits and scones. No, I'm not venturing into the territory where people with a death-wish will try to claim there is virtually no difference between English or Australian scones and US-style biscuits. (Been there, done that. Barely survived.) 36491431493_501442ae27_b

The inspiration for my post today came from the frustration of reading books where Regency-era folks sit down to afternoon tea with scones and jam and cream. And no, I'm not entering the debate about which goes on the scone first, the jam or the cream. Each to his own, say I. (Obviously IMO the jam should go first, but this image from Creative Commons is clearly hedging its bets.)

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Time for the Scones!

Cat 243 Doverby Mary Jo

Several weeks ago, I set out to write about clotted cream and scones, and it rapidly ballooned into such a massive amount of material that I decided to do two posts, one on clotted cream and one on scones.  (Anne Gracie has already blogged on the general subject of afternoon tea.) 

And it's still a massive amount of material!  In our private Wench discussion loop, we ran wild, and given that the Wenches come from the US, Canada, the Scone with jamUK, and Australia, the range of experience–and opinions!–is vast.

 

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