The English Baker’scone completely mad!

Sorry about the pun – couldn’t resist it!

Yes, this week’s Weekly Bake is all about the humble scone.  Is it a bread or is it a cake? Well, it’s both.  The classic scone actually has exactly the same ingredients as the plain American muffin so you could quite legitimately call it a cake.  However, there’s a slight variation in the quantities (less sugar, more flour basically) and a completely different method for combining the ingredients.  The result is, it comes out more like a bread – a slightly crisp crust, soft and light interior. Best eaten warmed, with a huge heap of clotted cream and strawberry jam, or simply lashings of melting butter. In Devon, they eat them with clotted cream and Golden Syrup – known as Thunder and Lightning!

Classic Scones, clotted cream and strawberry jam

Classic Scones, clotted cream and strawberry jam

So, first on the scone menu are The English Baker’s Classic Scones – these are made with cream, so they’re a little richer than normal.

Wholemeal Scones with Tangy Homemade Lemon Curd & Clotted Cream

Wholemeal Scones with Tangy Homemade Lemon Curd & Clotted Cream

Second, there’s the “healthy” option of Wholemeal Fruit Scones – again with cream (of course) and still beautifully light, but this time made with wholemeal flour and a big cup of juicy sultanas.

And finally, for a true variation on the classic, Brown Sugar and Mascapone Scones – no cream, just Mascapone! (No picture, I’m afraid, but trust me – they are delicious!

Classic, Wholemeal Fruit, or Brown Sugar and Mascapone scones:
12€ for 12

How to order:
Please place your order by email theenglishbaker@gmail.com any time today Wednesday, 14th November ready for collection by appointment from The English Baker in Merode on Friday, 16th November.

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