It's time for International Scone Week 2024. This is still an important event, where bakers around the world submit an entry for their favourite scone, sweet or savoury. My Pumpkin Scones from #ISW 2022, are one of the most popular posts on my blog, and I still make them often. This year I have baked a savoury scone recipe, which is one of my favorite ways to eat a scone for morning tea.
International Scone Week 2023 is a celebration of scone making, and a shout out to all those cooks who have enjoyed baking a great scone over the years. The perfect scone is a joyeus thing. Let's have a sconversation about scone making, over a cup of tea and a delicious scone with lemon curd, or jam and thickened cream if that's what you prefer. The perfect scone should have puffy height, a soft, tender crumb, and shouldn't flake like a biscuit. This Sultana and Apple scone ticked all of those boxes.
It's International Scone Week 2022, where bloggers from all around the world unite to bake scones and share recipes through their blog posts. I've decided to bake some delicious and golden Pumpkin Scones for this event.
Scones, freshly cooked and served still warm from the oven, with lashings of butter, jam and cream, are one of my favourite treats. Scones shouldn't be fussy to make. They need to be mixed quickly, baked quickly and then enjoyed. These scones only need to be eaten with a good quality butter to be enjoyed, however if jam is your jam and you have a sweet tooth then by all means eat them with jam and cream. They are at their best straight out of the oven, and are crispy on the outside and pillowy soft on the inside and full of dates. As I took these out of the oven, I had visions of them being baked on an Australian sheep property for the shearer's smoko, or on a cattle property out west, and then seeing them devoured in one sitting by everyone. I cooked these in time for brunch this morning, I ate one, MR. HRK ate ??, well let's just say he ate more than me. Delicious with a cuppa.
