Stardust

When I was a girl my mother made scones (this word rhymes with bones) as a special treat. They were chunks of soft, yeasty dough; fried in an electric skillet full of vegetable oil. They weren’t the least bit good for you, but they tasted marvelous with honey or jam. When we moved to England we were introduced to scones (this time it rhymes with bronze). These are baked instead of fried, and are leavened with baking powder instead of yeast. They may be made with wheat flour, but also with barley or oatmeal. They may contain dried sultanas or currants. In fine tea houses, you often see them served with strawberry jam and clotted cream. The American food they most closely resemble are what we call biscuits. Of course, in England the word “biscuit” refers to a cookie. But that, as they say, is another story.