Comments on: Food Monday ~ Scones

By: Grannymar

Grannymar — Tue, 26 May 2009 21:31:46 +0000

@Magpie - I didn’t hear that, perhaps she will make the Saturday afternoon spot.

@Tessa - Welcome on board. I am pleased that WWW built a bridge for us.

@Tessa & @Darlene = I am sure Magpie will return again for your info on American scones.

By: Darlene

Darlene — Tue, 26 May 2009 20:32:07 +0000

Magpie11 may, or may not, have had biscuits. American biscuits are a bread cut in rounds (similar to the video) and are not sweet. Scones here are often shaped like a triangle and are sweet (found in grocery stores and not authentic at all). Magpie may have had a breakfast pastry that is similar to a sweet scone, only sweeter and iced.

Good bakeries here make scones that are similar to your recipe Grannymar and usually have cranberries, blueberries, or other small fruit in them. I think I even saw a chocolate scone in a bakery here. (Not for me - too sweet)

Yes, we do call your biscuits cookies. Go figure.

By: Tessa

Tessa — Tue, 26 May 2009 18:52:03 +0000

Wisewebwoman sent me here, and am I ever glad she did. I haven’t had scones in donkey’s years. My mother used to make them every Sunday and we would scoff the lot for Sunday tea, warm from the oven, with butter and home-made strawberry jam. Yum.

Btw, I think the scone Magpie11 had in the US were probably what they call a biscuit. (What we call biscuits they know as cookies. Divided by a single language, indeed!)

By: Magpie11

Magpie11 — Tue, 26 May 2009 14:45:31 +0000

Don’t bother……. BTW I heard Marguerite Patten on Woman’s Hour yesterday!

By: Grannymar

Grannymar — Tue, 26 May 2009 12:05:35 +0000

Magpie, now that is one I never tried.

By: Magpie11

Magpie11 — Tue, 26 May 2009 12:00:32 +0000

The first words ever written by my youngest sister were ” I like Food.” It was a sort of affirmation of family values…one thing our mother gave us all was experience of cooking….

I remember curried bananas with………………………………..spaghetti one Maundy Thursday….I know it was Maundy Thursday because we were cooking Hot Cross buns…which I hate!

By: Grannymar

Grannymar — Mon, 25 May 2009 18:52:55 +0000

@Darlene - I don’t add sugar to my scones or wheaten bread.

@Verna - Welcome and enjoy the scone party.

@Magpie - are you trying to start a scone war????? I’ll leave you to enjoy the clotted cream, I’m staying out of that kitchen.

By the way can I book you for Food Mondays when I take holidays?

By: Magpie11

Magpie11 — Mon, 25 May 2009 18:32:48 +0000

Dutch! …not hutch..

By: Magpie11

Magpie11 — Mon, 25 May 2009 18:31:52 +0000

Okay…maybe hutch originally…but here’s how to make clotted cream!

In winter, let fresh, unpasteurized cream stand 12 hours, (in summer, about 6 hours) in a heat-proof dish. Then put the cream on to heat - the lower the heat the better. It must never boil, as this will coagulate the albumen and ruin everything. When small rings or undulations form on the surface, the cream is sufficiently scalded. Remove at once from heat and store in a cold place at least 12 hours. Then skim the thick, clotted cream and serve it very cold as a garnish for berries, or spread on scones and top with jam.

The dish needs to be a wide one and heating can be over a pan of hot water to avoid boiling…

By: Magpie11

Magpie11 — Mon, 25 May 2009 18:22:23 +0000

Hey! Don’t fall for that Scots propaganda>.Scone (pronounced SKoon) is where the stone comes from….scones (pronounced scoans or sconns) are english!

As for clotted cream…that’s a Devonian tradition (okay we’ll let the Cornish have it too)

The essential of scones is that they are the “background” to a taste picture painted by the cook….that and the fact that they should be eaten as fresh as possible. Even an hour can make a difference.

When we were in the States we had something very like a scone for breakfast….. can’t remember what it was called tho’.