"Ken" > wrote in
ups.com:

>
> Kathy in NZ wrote:

>>
>> Your biscuit is called a scone, in England (and NZ, and Oz).
>>
>> Kathy in NZ
>
> Kathy,
>
> Thanks. I was thinking that, but when people here make what they call
> scones, it's something different. Similar but different. Our biscuits
> are often very light and airy.

So are good scones.

And it's traditional for them to be
> short cylinders about an inch-and-a-half high (4 cm) cut from the dough
> with a round cookie cutter. Although home made ones are often little
> lumps.
>

Sounds like scones <g>. From biscuit recipes I've seen I think plain
scones are very much like biscuits. Pumpkin scones or sultana or date
scones are a little different, but not a lot.

This is a fairly typical sort of plain scone recipe - some recipes use
just milk, recipes for a richer plain scone might include an egg.

2 cups self-raising flour
1/2 tsp salt
2 tbsp butter
1/2 cup milk
1/4 cup water
extra milk

Sift flour and salt into bowl. Rub in butter till mixture resembles
breadcrumbs. Combine milk and water, pour into bowl and mix to a soft
dough with a knife. Knead very lightly on floured surface until dough is
smooth on the outside. Pat out to a round about 2 cm thick. Cut out
scones with cutter, pressing sharply and evenly, without twisting the
cutter in the dough. Arrange the scones close together, but not touching,
on a greased oven tray. Brush the tops lightly with milk and bake in a
hot oven for 10 to 15 minutes or until golden on top.

Rhonda Anderson
Cranebrook, NSW, Australia