Some called for ale, and some for porter, and one for coffee, and all of them for cakes; so the hobbit was kept very busy for a while.
A big jug of coffee had just been set in the hearth, the seed-cakes were gone, and the dwarves were starting on a round of buttered scones, when there came - a loud knock.
~ JRR Tolkein, The Hobbit.
I don't know what it is about this year but it seems like too many amazing people that I know are going through heart-breakingly horrendous times. Just want you to know, you're constantly in my thoughts and prayers and you will always be welcome in my wee hobbit hole for a big jug of coffee and a round of buttered scones.
I guess if I'm gonna be offering scones, I better make sure I can whip up a decent enough batch! While I can't say I've had a heck of a lot of experience
making scones, I do have plenty of experience
eating them.
For me, the best scones are fluffy and tender, still warm from the oven, with a big dollop of whipped cream and raspberry jam, served with a strong cup of tea. Devonshire tea at it's best.
However, unbeknownst to me, there appears to be a
great debate as to what the 'proper' way of assembling ones scone is. Move over chicken vs egg dilemma, in the world of scones, the million dollar question is: cream first or jam?
According to those far more proper than I, the Devon way of preparing the scone is to butter the scone, then add cream, and then the jam. However the way to do it in the rival county of Cornwall, is to put the jam on before the cream.
Not being the most proper person in the world, I had no idea there was a proper way of having a scone though it looks like I've inadvertently ended up going the Cornish jam-first method. Whichever way you like to assemble your scone, it really makes little difference 'cause after all once you eat it, it's
scone.
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