THEME THURSDAY: BREAD
Homage to the Scone
We eat more than our fair share of bread at our Tea Society events, and being a “southern girl” I’ve certainly grown up eating lots of my Grandmother’s mouthwatering buttermilk biscuits and my Mother’s delectable cornbread. Yet, when I think of bread, my first thought is of the Scone...
Ah, that trademark sidekick to the ultimate cuppa. I’ve made them so often for tea events that I think I could make them in my sleep and I can’t really imagine a tea event without them. Being the history buff that I am, of course I had to delve into the origin of this wonderful tea accompaniment.
When I think of scones, I tend to associate their appearance at the "Tea Table" with refinement and a traditional English Afternoon Tea. However, the origin of this bread is believed to have been in Scotland. In its earliest form, it was a simple quick bread made with oats and barley flour. It was often shaped into a round mound and scored or cut into wedges. The dough was then baked on a Scottish griddle or “girdle” over an open fire.
Where did the name come from? It is believed that this popular Tea bread took its name from the Pictish Kingdom of Scone (Scotland). The exact origin of the name is possibly Dutch, German, or Gaelic. The pronunciation is also intriguing and debatable. Throughout Great Britain one may hear “skaun” or “skoane”. Either is considered acceptable. I have to admit, being born and raised south of the Mason Dixon line, I tend to favor the latter, “skoane”, drawing out the “oa”, of course…
Ah...care to join me for some cream cheese and pecan scones with strawberry jam and clotted cream- all with bottomless pots of Barry’s Irish Breakfast?