Tea Time With Scones and Bannocks
By Mary Emma Allen
Scones and bannocks for tea time in the British Isles sets the
stage for a memorable occasion. When my in-laws toured England and
Scotland, they
enjoyed the
break for afternoon tea. Two of the foods they raved about were
scones
and bannocks.
Stories vary about the origin of these items. Some research indicates
Scottish
cooks first made scones. However, the origin of this simple food is
hazy. It’s served
throughout England, Scotland, and Wales with regional variations
A English reader of my cooking columns said there are two ways to
pronounce scone. Some people
say it rhymes with stone and others rhyme it with corn. You can use
either, he says.
Scones vs. Bannocks
In general, scones are rolled out into a circle, then cut into triangles
and put onto
a greased and floured cookie sheet to bake.
Sometimes they’re cooked on
a griddle and
called "griddle scones."
Also, some English cooks cut scones into 2 or 3-inch rounds with a
cookie
cutter. Then the scones are baked as we do biscuit in America.
Bannocks usually are baked as a whole circle, in the oven or on a
griddle. After
they’re cooked, the bannock is cut into triangles. It’s generally agreed
that bannocks
probably originated in Scotland.
I was told that true scones are never baked as a large circle. If
someone did
want to shape it this way, they should cut deeply into the top of the
scone and divide it into eighths. In other words, score the scone before
baking.
Various Recipes
Various recipes have evolved for scones with some calling for rolled
oats along
with the flour. In another recipe for dropped scones, the cook stirs hot
mashed potatoes
into the ingredients before cooking.
(The dropped scone, spooned onto a griddle or baking sheet as you do
drop
cookies, is not considered a true scone by some people.)
When I described a scone recipe calling for currants, an English
acquaintance
said that true scones are never filled with currants. There are "Fruit
Scones", but they
use golden raisins or sultanas.
However, some scone recipes (which therefore may not be completely
English)
do contain dark raisins, currants, and even dried fruit.
More Scone Variations
The Englishman said his mother always left a pint of milk to sour and
separate.
Then she used the curds in her scone recipe.
Some variations he mentioned have glace or candied cherries in them.
Another
recipe calls for a tablespoon of black treacle (molasses in American
recipes).
Ideal Region for Tasty Teas
The very best place for afternoon tea, according to this Englishman, is
Britain's
"West Country" which consists of the counties of Devon and Cornwall.
Here you’ll find great scones and the "best cream you’ve ever tasted."
English Afternoon Tea
Scones are typically served with English "Cream Tea," I was
informed. Two scones accompanying a pot of good tea, form the basis of
this meal.
You split and butter the scone, then spread it with a big dollop of
strawberry jam,
and cover with whipped heavy cream.
SCONES - Sift together 2 cups flour, 1/2 cup sugar, 2 teaspoons cream of
tartar, 1
teaspoon baking soda, 3/4 teaspoon salt. With pastry blender or knives,
cut in 1/2 cup
butter or margarine.
Add 2 slightly beaten eggs and mix with a fork until mixture forms a
ball.
Roll into a circle about 1/2-inch thick and 8 inches in diameter. Cut
into 8
wedges.
Bake at 400 degrees F. about 15 minutes, or until golden. Split and
serve with
butter, jam, and to be truly English...whipped cream.
(c)2002 Mary Emma Allen
About the Author
Mary Emma Allen has been writing her "Cooking Column" for newspapers
and online publications for 30 years and
has compiled a family cookbook. Visit her web site for more cooking
articles. Contact her at me.allen@juno.com
