7 FASCINATING FACTS ABOUT THE SCONE…

This Scottish Quick Bread is said to have taken its name from the Stone of Destiny (or Scone) the place where Scottish kings were once crowned.

Scones became popular and an essential part of the fashionable ritual of taking tea in England when Anna, the Duchess of Bedford (1788 – 1861), one late afternoon, ordered the servants to bring tea and some sweet breads, which included scones.

It is especially popular in the UK, US, Canada, Australia, New Zealand, Belgium, and Ireland.

The original triangular shaped scone was made with oats and griddle-baked.

Today’s scones are more flour-based and baked in the oven and made of wheat, barley or oatmeal with baking powder. They can include raisins, currants, or cheese.

In 2005 it was estimated that the UK scone market was worth £64m, showing a 9% increase over the previous five years.

Scones can be savory or sweet and are usually eaten for breakfast, but are also served with tea and in coffeehouses.

 

 

 

 

BACK OFF, DIETERS – AFTERNOON TEA SHOULD NEVER BE ‘SKINNY’…

AfternoonTea

I just loved this headline in the Telegraph recently.

The writer of the article ‘Olivia Goldsmith’ says ‘Afternoon tea is more than just a meal. Those warm scones and clotted cream have nothing to do with sustenance or your daily diet, and no commuter ever wolfed down cucumber and cream sandwiches on the go. Afternoon tea is a moment of frivolous indulgence: and antidote to the daily grind’.

Sooooooo true and I don’t know about you but ‘calories’ would never come to mind when you look at the delicious array of pastries and cakes in front of you. But apparently according to Olivia ‘health-obsessive’s are taking over afternoon teas with their punitive calorie-counting and bizarre rules about carbohydrates’. Even Selfridges have announced a ‘guilt free high tea’ which consists of ‘skinny scones’ and ‘smoked salmon blinis with whipped avocado’.

‘No Way’, I hear you all cry! Please, please no more mentions of ‘guilt free high tea with skinny scones’, as we far prefer the freshly baked ones with a dollop of clotted cream and jam on it, thank you very much.

AWARD FOR A BOOK ON ‘VICTORIAN HOUSE SCONES’…

afternoon tea

According to the ‘Tea House Times’,  the book ‘The Users Guide to Scone Making and Scone Mixes’, has won the 2012 New Product Award from the World Tea Expo in the category of Nest New Publication.
 
The Book is a concise guide complete with photos, and how to’s of scone making in general and flavour creations in particular.
 
Written by Debbie Anderson to accompany Victorian House Scones Mixes, the principles are universal and apply whether you are working with their mixes or using your own recipe.
 

THE HISTORY OF THE SCONE…

afternoon tea

This Scottish Quick Bread is said to have taken its name from the Stone of Destiny (or Scone) the place where Scottish kings were once crowned.

It is especially popular in the UK, US, Canada, Australia, New Zealand, Belgium and Ireland.

The original triangular shaped scone was made with oats and griddle-baked.

Today’s scones are more flour-based and baked in the oven and made of wheat, barley or oatmeal with baking powder. They can include raisins, currants, or cheese.

In 2005 it was estimated that the UK scone market was worth £64m, showing a 9% increase over the previous five years. I’m sure a report now would value it as a lot more than that as the popularity for the traditional ‘afternoon tea’ (which includes scones) has rocketed.

EASY LAVENDER SCONES…

afternoon tea

Ingredients

225g (8oz) Self Raising Flour
Pinch of salt
2g (½ handful) dried lavender flower heads
55g (2oz) Butter
25g (1oz) Caster Sugar
150ml (5fl oz) Milk

Method
Preheat oven to Gas 7/425F/220C

Mix flour, salt and lavender together then add butter together into a bowl and then rub in the butter or margarine gently with your finger tips until the mixture resembles fine breadcrumbs.

Make a well in the centre and stir in milk to make a fairly soft dough.

Turn onto a floured board and knead very slightly until smooth.

Pat out to a 2cm (¾ “) thickness and cut into rounds using a 2” (5cm) scone cutter. Lightly knead dough together and make more socnes. Brush scones with milk.

Place scones on a baking sheet and bake towards the top of a pre-heated oven for 12-15 minutes, until brown and well risen. Transfer to wire rack to cool.