Bread is more than just bread. Originally from England, it is famous all over the world. Early versions used fermented barley flour or oat flour. The baker rolls the dough into a circle. They were then cut into quarters. Cooking takes place in a frying pan. Or the cast iron pots hanging in country kitchens in England and Wales.
These modest beginnings gradually developed. Trade with the East changed everything. Scones became the centerpiece of the “tea” ritual. This common practice spread throughout Britain and its former empire. You can still see it. It’s hot, isn’t it? Served with butter.
Modern recipes are versatile. You can also thicken by adding cream and eggs. The base is usually simple: flour, baking soda, sugar and salt. Knead the dough lightly. Take it away. Cut into triangles. Brush with egg white before baking.
Some cooks add mashed potatoes. Others use baking powder dough. These versions often feature gooseberries. The shapes vary from wedge-shaped to diamond-shaped. Next time I will bake in the oven. Not just on an iron plate.
Scones were an integral part of the fashionable “tea” ritual, and warm, buttered pastries are still served daily in Britain and many parts of its former empire.
