Ever since the tea at AubreyRose, I’ve been hooked on scones. I just made my third batch! Scones originated in Scotland. It is said that the name came from the Stone of Destiny, or Scone. The Stone of Destiny, Scone, is an large oblong block of red sandstone which has been used for centuries as the place where Scottish kings were crowned. This stone has significant importance to Scotland! When Scotland fell under the rule of England around 1200, the stone was taken as a spoils of war and moved to Westminster Abby. There was a treaty in the 1300 signed by both sides in which the stone was to have been returned to Scotland. Guess what? England didn’t return the stone. On Christmas Day 1950, four Scottish students broke into Westminster Abby and stole the stone, accidentally breaking it in two during the process. In 1951, the stone was in possession of the Church of Scotland, when English authorities found out they demanded its return. Finally in 1996 during a large ceremony on the border between Scotland and England, the stone was handed back to Scotland. It is on display in Edinburgh Castle. Provisions were made that the stone would be borrowed by England for the coronation of royalty. In 2008, The Stone of Destiny a full length movie was released with the advertising subtitle: A Heist 600 years In The Making. It is quite a brilliant movie, the hubs and I really enjoyed it. We didn’t know any of this history. Of course, while we watched the iPad was continually in use looking up facts. 😎 Both of us have lines from Scotland in our heritage; mine is Malcolm and hubs is Ewing. I’m saying that’s the reason why we’re hooked on scones right now! 😎
The scones we eat are a quick bread. The original scones were triangular-shaped made with oats and baked on a griddle. Today there are many more varieties. Most are made with flour and butter and shaped as triangles, rounds, diamonds, and squares. And then, there are mine. I’m too lazy to roll out the dough and cut so I roll a ball and squish. So, I guess squished can also quality as a shape. Some scone recipes are cake-like and some are like rocks, I like the scones that are more biscuit textured. Enjoy!
A guest to my site writes the blog Lorna’s Tearoom Delights she says her site is about “Enjoying tea and tearooms around Scotland”. She has her first guidebook to “splendid” Scottish tearooms. That is on my list for a visit to Scotland. I really do have to see the ruins of the Malcolm castle which is said to be haunted!
Susan’s Cranberry-Walnut Scones
1/2 cup of sugar
2 cups of flour
2 teaspoon of baking powder
1/4 cup butter, cold and cut into small pieces
1 cup cranberries*
1/2 cup walnuts**
1/2 cup milk – might need a tad more
In a mixing bowl, mix the flour, sugar and baking powder together. Cut in the butter until the mixture looks like small peas, or smaller. Add the cranberries and walnuts, mix ingredients together very well. In another mixing bowl, whisk the egg well. Add the milk to the egg and whisk until foamy looking. Add the milk and egg mixture to the dry ingredients. Stir the mixture until the dry ingredients are moist, don’t over mix. If too dry, add a bit more milk be careful not to add too much. I use a parchment-lined cookie sheet to bake the scones on. I like to flour my hands take about 1/8 cup of dough, roll into a ball and squish on the cookie sheet. Cook at 425 F for 10 – 15 minutes until tops light brown. I try to cut down on sugar, but for special occasions I add Turbinado sugar to the top. If you like prettier scones, roll out the dough and use a cookie cutter.
This is really a basic recipe for scones. You can add any type of fruit, nuts, etc that you like. *I substitute blueberries, cherries, or any dried or fresh fruit I have on hand. **I substitute pecans, slivered almonds, or macadamia nuts.
Serve warm with the lemon curd for a heavenly taste treat!
Susan’s Lemon Curd
1 T lemon zest – I zest the lemon before I squeeze
3.4 cup lemon juice, fresh squeezed and strained
3/4 cup sugar
1/4 cup butter – cold and cut into small pieces
Briskly whisk the 3 eggs together. Put into a saucepan. Add the lemon juice, lemon zest, and sugar. Whisk together well. Stirring constantly, cook on medium heat until mixture starts to boil, usually around 5 – 6 minutes. Curd should be thick at this stage. Turn off heat and briskly beat in the butter. I think it’s best when served at room temperature. If you don’t like the little chunks of lemon zest, then strain the mixture after cooking.
Excuse me now, I hear a scone and lemon curds calling my name. Time to put the kettle on! 😎