Fruit Scones

by Lana Stuart on April 22, 2014 · 9 comments

Fruit Scones

Scones of any sort are a huge favorite of mine. And, really, why wouldn’t they be? Just compare this traditional Irish recipe for Fruit Scones with a typical southern American buttermilk biscuit. Uh huh. Very similar, isn’t it? It’s really just a buttermilk biscuit with a bit of sugar and an egg added in. And some dried fruit for good measure.

The older I get and the more I learn and research about traditional Irish foods, the more I can see those roots in the foods I grew up with. It really makes sense because all around south Georgia you’ll find Irish surnames. Dunn (O’Duinn), Toole (O’Toole), O’Hearn (Aherne), Burke (de Burgh), Campbell, Fanning, Fitzgerald, Grady (Ó Grádaigh), Kelly (Ó’Ceallaigh), Regan (O’Riagain)…and many more. They’re everywhere. And somewhere, way back there, the people who brought those surnames and place names to south Georgia more than likely brought their food traditions with them.  I like to think that those stalwart settlers would have enjoyed one of these lightly sweetened scones with a nice cup of tea in the afternoon.

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