On the hunt for Galloway’s best scones

A funny story about the flavour of some scones reminded me last week that I had been thinking of writing a column about the traditional bakery item for some time.

Let’s get the pronunciation problem out of the way first. The word should definitely be pronounced as if there is no ‘e’ at the end – not scone as if it rhymes with the word bone. Also, I’m writing about the oven-baked cake rather than a griddle or girdle scone.

Onto the story. A friend held a coffee morning recently (for a very good cause by the way – The Blythswood Shoe Box appeal) and several people donated baking but without putting any labels on. One lady was curious about what flavours the scones were and it appeared as if one particular batch was fruit, though it looked as if there was a sprinkling of cheese on the top.

She was assured that the bits that could be seen were fruit but it proved, on eating, to be bacon! This made perfect sense, given the cheese, but it had proved to be an odd flavour combination with the butter and jam added!

I’m a big fan of scones but have never been particularly successful at making them, though I now swear by a Yorkshire oatmeal recipe. Before that I’d tried all sorts of recipes.

Sometimes I’d get good results, other times they would come out only suitable to be used as missiles. Other efforts would get a fair rise on them but have a very soggy interior.

I was talking about scones with someone recently who confessed that for years she’d used a scone mix, readily available at a certain agricultural suppliers. This is fine you might say, but she also admitted she’d used the same mix to enter many agricultural shows and rural competitions with considerable success.

I’d be interested to hear of any foolproof methods for achieving the perfect scone or who makes the best scones in the area.

My personal favourites are made at Reading Lasses by either Pauline or Nikita.

And if it’s treacle, I cannot resist.