The light, sweet scones enjoyed in England are nothing like the heavy, somewhat dry scones we usually have here in the states. They are more like our biscuits, but sweet. Of course “biscuit” in England means what we here would call a cookie. So confusing. I set out to make a light, savory scone, and in the process learned that, at least here in America, what I was making would more normally be called a biscuit. (According to some, scones have eggs, biscuits don’t.) But also here in America, if the baked good in question is round, it’s called a biscuit, and if it is triangular, it’s called a scone. So, call these what you will. Here’s a recipe for delicious buttermilk scones/biscuits, made with goat cheese and chives, and shaped into wedges. You can shape them any which way you like. Stir in the chives. Add cheese and buttermilk; stir with fork just until a sticky dough forms (bits of cheese will be visible in dough). Form into a round, about 3/4-inch to an inch thick. Cut the round into 8 wedges. Cool on a rack. Best eaten just baked and warm, with a little butter.
