Bedford Scone

 

My mother always told me that, “The way to man’s heart was through his stomach.” Now I am not positive that is the most comprehensive dating advice, but I have seen some evidence of its validity!

Whether you are dating or single everyone loves a delicious homemade pastry. While traveling through Europe I found myself staring longingly into countless pastry shop windows in wonder at the endless treats. Perhaps, my greatest love, was when I took my first bite of a scone. Scones are delicious biscuit-like quick breads that are dense and rolled into shapes and cut into quarters. They are baked to a golden brown color and can be either savory or sweet. They absolutely must be served with coffee or hot tea and are an excellent breakfast selection.

According to the Food Reference. com   “the origin of the word “Skone”, comes from the Dutch word ‘schoonbrot’, which means beautiful bread, while others argue it comes from Stone of Destiny, where the Kings of Scotland were crowned.  According to Webster’s Dictionary, scones originated in Scotland in the early 1500s. Scones became popular and an essential part of the fashionable ritual of taking tea in England when Anna, the Duchess of Bedford (1788 – 1861), one late afternoon, ordered the servants to bring tea and some sweet breads, which included scones. She was so delighted by this, that she ordered it every afternoon and what now has become an English tradition is the “Afternoon Tea Time” (precisely at 4:00 p.m.). They are still served daily with the traditional clotted cream topping in Britain.

At the Village of Bedford Walk we are a long way from Scotland and the 1500’s but when you move in to one our beautiful Villa homes, one of our little angels will magically place homemade scones on your kitchen counter to welcome you. This fabulous tradition was started by our Move in Specialist, Karen Hayes. We do not know why she began doing this, but all who live here are thankful! Perhaps she is long lost relative of Duchess Anna. Either way, we are grateful for her kindness and generosity. Below is her recipe if you want to pay it forward.

BLUEBERRY SCONES

Recipe by Karen Hayes

 

½ cup butter

2 ½ cups all-purpose flour

2 ½ teaspoons baking powder

½ teaspoon baking soda

2/3 cup granulated sugar

¾ cup blueberries

1 large egg

½ cup half-and-half

 

 

  1. Preheat oven to 400 degrees F
  2. Mix flour, baking powder and baking soda. Add butter and cut in with a pastry blender.  Add blueberries and sugar; mix well
  3. Whisk the half-and-half with the egg, and add to dry ingredients; stir until just blended.
  4. Turn out onto a floured surface and knead 8 to 10 times.
  5. Divide into 12 semi-flattened balls and put on a lightly greased baking sheet. Bake for 15-20 minutes or until lightly browned.

Original photo taken by Ashley Steiner

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