As with many food origins, it’s not perfectly clear where the term “scone” came from and whether is rhymes with “stone” or “John”, but its ingredients of flour or oats, buttermilk or butter and a leavening agent are consistent. My grandmother was of Scottish ancestry and cooked her scones, called griddle scones, in an iron frying pan on top of the stone. The dough she used was our basic biscuit dough.Scones have become very popular in coffee bars in the US and usually contain dried fruit, nuts or chocolate chips. Some are sweet and some are savory. Dorie’s “Apple Cheddar Scones”, chosen by Katrina of The Floured Apron, for this week’s TWD are little bit of both, sweet with the addition of the dried apples and savory with the cheddar cheese, but still would be great as part of an afternoon tea served with a sweet jam. With this mouthwatering combination, it was the perfect time to use the jar of “Red Bell Pepper and Ancho Chile Jam” that I had bought recently. The combination of the spicy sweet jam and the cheddar and apples in the scones made me think of the foods of the Southwest. The jam was a bit pricey, but convenient to have on hand for this quick bread.My granddaughters, who are visiting me for a week, weren’t convinced that my scones with the spicy jam was something they would enjoy, but at least posed for a photograph pretending to eat the scones.The recipe from “Baking From My Home to Yours” is a definite keeper. Dorie Greenspan has put together some very useful and tasty recipes in her book and I would suggest that anyone who enjoys baking and serving wonderful homey food to their families and friends buy this book. I plan to buy “Baking With Julia”, another of Dorie’s books and a PBS series. Check out all the TWD posts on these lovely little Apple Cheddar Scones.