I’m sure you have no trouble knowing what scones are, but there seems to be quite a bit of uncertainty about who first made them. Was it the Scots in the 16th century? Was it the English? Is the name Gaelic, German or Dutch?
Whoever came up with the little cakes first, the British firmly embraced them for afternoon tea, perhaps as early as the 18th century , and then the British region of Devon came up with clotted cream from their Jersey cows, and although there’s no cream in the tea of a Cream Tea–the afternoon ritual generally includes scones, clotted (or Devon) cream. and strawberry jam.
I made AMERICAN scones.
Read how WRONG the scones are when made with dried cranberries (an American fruit, for one thing. Horrors!) and dusted with cinnamon sugar–the way I made them. PLUS. I served lemon curd instead of clotted cream. And no strawberry jam. Heaven forbid. The Guardian’s article about “How to eat a cream tea” had me laughing out loud. Perhaps I should be watching out for those “hounds of fury” that will be unleashed upon me by a afternoon tea purist!
However, the article writer at the Guardian is not a stickler for traditon. He does not like clotted cream, and much prefers double-whipped cream anyway. I concur, having dumped a jar of clotted cream because it tasted “off.” Whoops–that’s how it is supposed to taste!
So make the scones or not–your choice. But DO read the Guardian’s article on how to eat a cream tea. You’ll be glad you did.
And just a personal word of thanks to my daughter-in-law Rene for presenting me with a variety of teas and clotted cream, lemon curd and raspberry curd which inspired this article.
For more about my ancestors and tea, see this post.
Buttermilk Drop Scones
|Prep time||10 minutes|
|Cook time||15 minutes|
|Total time||25 minutes|
|Allergy||Egg, Milk, Wheat|
|Misc||Child Friendly, Freezable, Pre-preparable, Serve Cold|
|From book||Joy of Cooking (1997 edition)|
- 2 cups flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 large egg
- 1 cup low-fat buttermilk
- 3 1/2 tablespoons butter (melted)
- 1/2 cup dried cranberries (or substitute raisins, currants or other dried fruit)
- sugar and cinnamon (for topping)
|1.||Heat oven to 400 degrees|
|2.||Melt butter in microwave, or by putting it in an oven-proof ramekin in the oven as the oven heats.|
|3.||Whisk together all dry ingredients (including sugar)|
|4.||Beat egg, add and beat buttermilk and melted butter (cooled slightly)|
|5.||Mix in the dried cranberries or other fruit|
|6.||Mix together the moist ingredients and fruit into the dry ingredients. Mix just until no dry ingredients show. Do not overmix.|
|7.||Using an ice cream scoop or large spoon, place mounds of 2 to 2 1/2 inches in diameter at least one inch apart on a lightly greased baking sheet.|
|8.||Sprinkle tops with sugar and cinnamon|
|9.||Bake at 400 degrees until tops are golden brown about 15 minutes. Cool on rack.|
Unless you are a stickler for tradition, your scones do not have to rolled and cut in triangles, and scones do not have to be served with clotted cream. In fact, the scones with dried fruit (of your choice) do not need anything on top--although Irish butter would never be amiss, and I enjoyed my scones with lemon curd.
The plate and teacup in the picture above are from my wedding china, purchased in 1960. The china is Hutschenreuther Forest Rose pattern, made in Germany. Little did I know when we picked it for our wedding registry that it was made in Bavaria, the home country of many of my ancestors.
This pattern is no longer in production. As of 2000, the Hutschenreuther line as been part of Rosenthal. There is a very similar one called Continental made by Rosenthal, but mine has the hallmark and the distinctive pattern of the Hutschenreuther Forest Rose, with its gold leaf stem and leaves.
Description: A single white rose shadowed in gray, with stem and leaves in brown with gold leaf. The hallmark Is a CM in a shield with 18 on one side and 14 on the other. Hutschenreuther and Hoenberg are inside an oval surround all of this, with Germany below the oval. This would indicate it was made in the original Carl Magnus Hutschenreuther (later merged and expanded several times). A more detailed history here.
This has been another in my occasional posts on family heirlooms–in this case family collectibles rather than more valuable antiques.
Other bloggers doing Family Heirloom stories:
- Amy Cohen at Brotmanblog: A Family Journey
- Schalene Jennings Dagutis at Tangled Roots and Trees
- Jeanne Bryan Insalaco at Everyone Has a Story
- Jacqui Kirkman at Leaves on my Family Tree
- True Lewis at Notes to Myself
- Kendra Schmidt at Trek Thru Time
- Linda Stufflebean at Empty Branches on the Family Tree
- Cathy Meder Dempsey at Opening Doors in Brick Walls
- Heather Lisa Dubnick at Little Oak Blog
- Mary Harrell-Sesniak at Genealogy Bank Heirlooms Blog
- Kathy Rice at Every Leaf Has a Story
I just might have to make scones this afternoon… I have made them once and was quite intrigued how easy they were and how tasty they were. I remember patting the dough in a round shape then, cutting the dough in sections. I remember thinking, how interesting to shape and cut like this.
Yes, that is a danger with lemon curd. It is pretty easy to make from scratch too, but my d-i-l had given me this curd so I had to try it!
I’ve also seen quite a variety in what Americans call scones. Around here many people deep fat fry their dough—-it is tasty, but hardly authentic. (They are actually more like a sopapilla)
These sound delicious,
So wherever you live, they fat fry the dough and call it a scone? That is strange, since there are so many deep-fried dough dishes, not to mention doughnuts. The real scone is not only easier, it is healthier.