Tuesday 28 June 2005

Scones of Destiny – 28th June 2005


Scones can be wonderful - fluffy and light on the inside, with a thin yet crispy outside. They can also be terrible - baking-soda tasting, gluey and dough-centred, with rock-like crusts. After experiencing the former yesterday at Always Sunday, a gorgeous cafe on the Royal Mile, and the latter I won't say when or where, I decided that an entry on the craft of scone-making mightn't be a bad idea.

In 1996 the Stone of Scone (otherwise known as the Stone of Destiny) was returned to Scotland. This 152kg rock, the traditional coronation stone of the Scottish Kings and Queens, was stolen by English King Edward the first 700 years ago. While I applaud the symbolism of its return to Scotland, I am simultaneously wary that several Scottish bakers have mistakenly taken this geological marvel as a model baked-good. Ladies (because if men won’t eat quiche then they sure as hell won’t bake scones) please remember that your scones should NOT resemble hunking chunks of rock. Note also that a gooey dough in the middle of your scone is no means of recompense.

In order to achieve the light fluffy glory of a Devonshire tea (and avoid anything resembling the Scone Stone) please remember:

Measure carefully
Too much raising agent and your mouth will taste like a well scrubbed steel sink. Too much oil or water and your scones will spread all over the shop.
Knead gently
Your dough will be tough and stringy if you mix too vigorously or too long. Mix until it is just combined, even a few seconds before that point.
Roll out to 2cm thickness
Any thinner and your scones will be flat and unable to support the necessary jam and cream.
Watch them while they bake
Ovens vary so keep and eye on your goodies. A gentle tap on the bottom of the scone will let you know if it’s done. The scone should sound hollow and the base should be slightly brown.

I have a lovely recipe for a Park Hyatt Scone which I will let you in on at a later date. Promise.

Sunday 12 June 2005

29 percent of California women mistakenly believe that a cold or flu should be treated with an antibiotic


I have a cold this week, which includes a sore throat and a delicate tum. Hail the conquering ginger. I have been living off this tea (sometimes with, but mostly without, the whisky.)

Ginger (peeled and sliced)
Lemon (juiced)
Honey
(a wee slosh of whisky) optional


Simmer the ginger in hot water for at least 10 minutes. Strain into a mug. Add honey, lemon (and whiskey) to taste.

I've also found that Anna's ginger thins help after an otherwise bland, feed-a-cold meal.