20th February 2014 - Of Scones (sc-own-s) and Scones (Sc-ons)

Some may say that it is just a matter of regional difference and preference, but there are a few, a gallant few, who will support the right to ensure that the language of dough remains sacrosanct!

I will state my case !!  It is SCONE  - SC - ON
Never in the history of man has there been a reasonable justification for using the 'sc -own' version ....
It may sound like her majesty on the throne - it may sound like Blandings on a bad day.. But it is wrong!..

On what do I place this belief,  I refer you to the following facts..
I have a piece of confectionery in a dough shape in front of me ...
I place butter, jam and cream upon said confectionery ..
I eat it !
It's gone
What did that sound like??
Anything to do with OWN !!!
NO!

It is Gone !!
It is a SCONE

Proved - I hope so ..

Today I had some Susie-safe(Wheat free) scones made with the help of my granddaughter Erin which were lovely... (this is not Erin - this is her big sister Freja getting in the act but Erin is in the picture!!)

I will not even start on the subject of Jam first or Cream First ...  Again the answer is clear - Jam !!  If you need to argue then I will have a rant on another day ...

So, a picnic and party in the living room with cake and scone and welsh cakes....  Presents from America and a good time had by all.

And while thinking on Culinery matters.. A post from the history of cooking caught my eye ..

This is the original text for the recipe...
Forme of Cury of 1390: "take funges, and pare hem clene and dyce hem. Take leke, and shred hym small and do hym to seeth in gode broth. Color it with saffron, and do there-inne powder-fort."

8 small leeks, topped and tailed
3tbsp butter
750g mushrooms, quartered*
250ml light stock
1/2tsp brown sugar
Pinch saffron
1/2tsp fresh ginger root or galangal, chopped small
2tbsp Butter mashed with 2tbsp flour
Salt, pepper

Since the language has changed since 1390 - here is the best translation  
Slice the leeks and fry them in the butter till they collapse. Add the mushrooms and stir them thoroughly. Add stock, sugar, saffron and ginger. Cover and leave for a few minutes until the vegetables are cooked. Add the butter-and-flour in little bits to thicken the juices, keeping the liquid under boiling-point, stirring all the time. Season and serve.

Can't actually see where the meat was included - am I missing something ? Probably !!

Seems a lack of bacon in this day .....  Will have to change that tomorrow !