queen of scones

When I saw Lexi’s plate of scones elegantly arranged on a three-tier silver tray I assumed traditional scones were flat - not like the high-domed pastries we’re accustomed to. Such was my faith in Lexi as an icon of traditional Scottish cookery.

For anyone not familiar with the BBC series Monarch of the Glen Lexi was the sassy cook at Glenbogle House - a grand Scottish estate from a bygone era. Throughout the series the tenants of Glenbogle struggle to retain their proud Scottish history with all it's traditions and relics within the setting of a modern economy and immense social change. The series is very enjoyable. It's enterprising cast of characters manage to marry the 'old with the new' in a delightful and entertaining way.

During the first series Lexi bakes a lovely batch of scones to placate a visiting bank executive who is threatening to withdraw the mortgage on Glenbogle House. I was enchanted by Lexi's tea tray of scones prepared especially for the occasion along side other treats from the Glenbogle larder. In the spirit of old time hospitality I decided to try baking a batch for a special visitor we were expecting during the week (not a bank manager fortunately)!

Despite the novel appeal of Lexi’s scones, after baking my own I discovered that flat scones are not traditional but merely evidence of dough that was too wet! Poor Lexi. No wonder Sir Hector lamented her cooking! Mine went into the oven looking pert and promising but came out as flat as pancakes. What to do with flat scones? Do what Lexi did! Sandwich pairs with jam and cream - a clever and effective disguise. Neither bank manager nor my guest were any the wiser.

The scones (pictured above) were absolutely delicious, as promised by Nonna at Cooking and Recipes from a Nonna's Kitchen whose excellent recipe I followed. Nonna was the one to warn that wet dough has a tendency to spread sideways rather than raise up. Her recipe produces a light scone with a tender crumb and a very pleasing, slightly crumbly texture.

Comparing the home baked scone to commercial varieties is analogous to equating homemade bread to shop bought breads or homegrown tomatoes to the bland supermarket specimens. There is little similarity. As a new convert to the advantages of home baked scones expect to hear me wax lyrical about them for a while as I continue to practice Nonna's lovely recipe.

Ah, wouldn’t it be lovely to be a queen of scones? And I dream...

~Photo's by Kalianne@BygoneBeauty