Apricot with almond is one of my most favorite
flavor pairings, and combining the two into a
lovely cream scone is simply the best.
And there, on page 435, was this recipe for «visitandine,» described as a «simple, very white cake with an elegant small - grained - crumb, a
lovely springy sponge, and a pure butter and sugar
flavor that makes it perfect plain or
paired with jam, fruit, chocolate, citrus curds, cream frosting, or glaze.»