Scones
Circa: 1500's
Last week at the museum we hosted
our annual summer tea parties, which means beautiful table settings,
delicate teacups, tea and scones!!! We are blessed to have an amazing chef
that prepares these delicious pastries for us, but since I didn’t want to wait
until next summer to enjoy them again, I decided to try my hand at making
scones. I was thrilled with the results! Scones can be savory or sweet, so for
our tea parties we usually serve a traditional scone and a savory parmesan
version. Delicious! Today I am sharing a fabulous recipe that I found that is
surprisingly easy to make.
Grab a cup of tea a scone and some jam and clotted cream and
enjoy a little lesson on the origins of this traditional tea time treat! Scones
originated in Scotland in the early 1500s as a quick bread,= and were originally
made with oats shaped into a large round scored into four or six wedges and
baked in a griddle. They were related to the ancient Welsh tradition of cooking
small round yeast cakes on bakestones. The
first known print reference was from a Scottish poet in 1513.
The word scone comes from the word “skone”
actually means beautiful bread. The legend is that it comes from the Stone of
Scone, or the Stone of Destiny, where the Kings of Scotland were crowned. Did you know there are even two correct pronunciations
of the word scone? It can be pronounced “Skahn” (rhymes with gone) and “skoan” (rhymes
with own), which has been adopted in the U.S. and Canada.
Sources
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