Yummy Granola
Scones are traditionally connected with Scotland, Ireland and England, but exactly who deserves the honor of invention, no one knows for sure. Scones may well have originated in Scotland. However, in earlier eras, when communications were more limited, the creation of an actual item can have predated the first appearance of printed references by many years.
Scones are related to the ancient Welsh tradition of cooking small round yeast cakes (leavened breads) on bakestones, and later on griddles. One claim, probably not the best, says that scones are named for the Stone (scone) of Destiny, a stone upon which Scottish kings once sat when they were crowned (the Abbey of Scone can still be found, upriver from Perth; but the Stone of Destiny was long ago removed to Westminster Abbey). Other contenders include the Gaelic “sgonn” (rhymes with gone), a shapeless mass or large mouthful; the Dutch “schoonbrot,” fine white bread; and the closely-related German “sconbrot,” fine or beautiful bread.
Today’s scones are quick breads, similar to American biscuits. They are traditionally made with wheat flour, sugar, baking powder or baking soda, butter, milk and eggs, and baked in the oven—both in the traditional wedge form and in round, square and diamond shapes. This recipe produces a hard, dry texture. Traditional English scones may include raisins or currants, but are often plain, relying on jam, preserves, lemon curd or honey for added flavor—perhaps with a touch of clotted cream (see definition below). Fancy scones—with dried fruit such as cranberries and dates, nuts, orange rind, chocolate morsels and other flavorings—are best enjoyed without butter and jam.
Luckily you don’t have to travel far for great scones. Established in 2000, The Sconeage Bakery first started selling its baked goods at many local farmers markets including The Victory Park Farmer’s Market. It now also sells products through its website, distribution to many grocery stores, and at its local Long Beach bakery. They serve fresh scones, oatmeal cookies, fresh roasted granola, granola bars, and French Roast coffee. They bake all of our products daily with fresh ingredients and use absolutely no preservatives. Be sure to try their popular Tri-Berry Scone (raspberries, blueberries, & strawberries) and their Blueberry & Cranberry Granola!
The Victory Park Farmer’s Market takes place every Saturday from 8:30 a.m. – 1:00 p.m. at the 2900 block of North Sierra Madre Boulevard. Call (626) 449-0179 or visit www.pasadenafarmersmarket.org for more information.
