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By Mark Gallagher

Trevor Donegan, executive head chef at the Athlone Springs Hotel, shares a recipe exclusively prepared for Advertiser readers. Please email head chef, Trevor Donegan directly on [email protected] with comments or questions.

When the aroma of fresh baking hits you at the door, there’s nothing like a fruit scone straight from the oven piping hot. They’re delicious served for afternoon tea with fresh butter and jam.

Pick a lazy afternoon and invite family or special friends to enjoy a wonderful tea party with these wonderful treats.

Butternut and nutmeg soup