Simply put, a scone is just a type of quick bread. They are versatile little things though, and the variations are almost endless.
They can be sweet or savoury. You can use wholemeal flour, oats, lemonade, sugar, fruit, cheese, and even pumpkin puree in your recipe! And, you can griddle them, fry them, oven bake them, you can even deep fry them.
As if that wasn’t confusing enough, they are also known under a variety of different names. For example, when made with potato they are called Tattie Scones and if you use baking soda and griddle them, they are Soda Farls. In America, they are Biscuits, and they can also be Bannocks or Griddle Scones. We already mentioned the deep fried version in Australia, they call these Puftaloons.
Buttermilk is a tangy, milky liquid that is often used in baking. It adds a lovely flavour to the dish, but it also works perfectly with baking powder to add rise to your bakes.
It comes in two different forms. The stuff you buy in the supermarket is a cultured milk that contains acid. This is what you should use if your recipe calls for buttermilk. The other kind is made from churning double cream. This kind of buttermilk will taste nice as a drink, plus you also get butter as a by product. But, it isn’t acidic, and that means it will be no good for your baking.
Marshmallows, as we know them, have been around for thousands of years. Originally, they were made with root sap from the marsh mallow plant, hence the name. The root was boiled with sugar, and once thickened, it was strained, cooled and flavoured. We know the Egyptians were making honey flavoured marshmallows as early as 2000 BC, although this treat was reserved only for gods and royalty!
Not just any old treat, these might be good for you!
Gooey Brownies are a great addition to any afternoon tea menu. Make them bite size for a more refined affair, or serve in slices for a more relaxed tea. Either way, you can’t go wrong with a chewy, chocolatey brownie.
The first “true” Brownie was made in 1907 in Bangor, Maine. This was a close match to the Brownie we love today, but similar products had been made prior to that date. It is believed the original version was created ten years earlier in Chicago’s, Palmer House Hotel . This early version contained walnuts and apricot jam, and was made at the request of the hotel owners wife who wanted a cake-like desert that could be taken in a lunch box. They are still made to the original recipe in the hotel today.