“What is the difference between British scones and American buttermilk biscuits?” We must have asked this question at least half a dozen times in the past couple weeks. Eggs? Butter? Amount of flour? Folding? Shape? Rising agents?

Ultimately the answer didn’t matter as we gobbled Guillaume’s high-altitude buttermilk biscuits shaped like mini scones and my assortment of tiny crustless tea sandwiches. Our spread included Marcona almonds, a bowl of fresh strawberries, fresh blueberries, and Pim’s orange cookies.

We’d waited long enough. Not just to eat, but to see Meghan and Harry get married. Although the latter was really just an excuse to make all this food.