August 15, 2015 by Joanne T Ferguson
Before you go off to Google it, I can share, International Scone Week is made up!
Made up and is not real!
But is it?
In order to understand the present, I always think we need to appreciate the past!
Back in 2010, there were “a flurry of serendipitous scone baking in the blogosphere,” according to Celia of Fig Jam and Lime Cordial.
Celia, along with Heidi of Steps On The Journey and Joanna from Zeb Bakes, decided it would be great to create an annual event.
What a great event this has been to date, uniting bloggers from around the world to create unique scones and share them throughout the same week each year!
Should you wish to bake some scones, there is still time, and please join us!
This year, Celia has turned the baton over to Tandy from Lavender & Lime to continue her legacy!
Please hop over to Tandy’s blog and check out her Yogurt Scones, Cheese and Tomato Scones and from previous years Choc Chip Scones and Sourdough Scones to name a few!
As I mentioned, in order to appreciate the present, we need to look towards the past and for those who are unfamiliar with what a scone is, simply, it’s a quick bread or quick cake!
Scones these days can pretty much be made with most ingredients, but are usually made with wheat, oats, barley combined with baking powder.
Whether a scone is glazed or not, is personal preference and most people will associate scones with high tea.
The original scone was flat and round and was the size of a medium dinner plate and were baked on a griddle; hence the Scottish name of griddle cakes aka griddle scones.
Scones can be savory or sweet, and now come in a variety of shapes and sizes.
As you know by now, I am always fascinated by “oddball and quirky” things when it comes to all things about food!
Who holds the record for the largest scone to date?
A group of Country Women’s Association (CWA) ladies baked a 178 kilo (392.43 pounds) scone at the Cowra Show in New South Wales, Australia in September 2011.
Before you ask:
111 kilos (244.7 pounds) of flour was used, 33 litres (8.7 gallons) of milk; 4.5kg (158.7) of butter, 4.5kg (158.7) of castor sugar and 492 grams (17.3 ounces) of baking powder!
As I have shared time and time again, no recipe is really an original and think we all get inspiration by what we read and see!
Today’s recipe was adapted and inspired by Angie from Friday is Cake Night’s Ricotta and Fresh Cherry Scones.
For people who follow my blog, would know that my food lifestyle includes using Naturally Sweet Products’ Xylitol.
I am a lot happy and healthier for using this product in my daily cooking and baking!
Let’s get onto the recipe eh?
Here’s a hint and tip before I start:
“The easiest way to take the pits out of cherries is to use a chopstick!”
Please the chopstick on the bottom side of the cherry in line where the pit in and push the chopstick through.
Note: If the cherries are juicy, be gentle!
- Ingredients for the Scone
- 2 cups baking flour
- 1 tablespoon baking powder
- ¼ cup Naturally Sweet Products Xylitol
- ½ teaspoon Pink Himalayan salt
- 90 grams Western Star unsalted spreadable butter
- ¾ cups La Vera ricotta cheese
- ½ cup thickened cream
- 1 cup fresh cherries, pitted, slightly chopped for texture
- Ingredients for the Glaze
- ¼ cup Naturally Sweet Products Sweet Icing Sugar (sugarless)
- 1 tablespoon water
- flour for dusting
- oil spray (optional)
- Pre heat oven to 200C.
- In a food processor, combine flour, baking powder, xyltiol and salt.
- Add spreadable butter and combine.
- Turn dough onto lightly floured flat surface. With floured hands, add cherries into the dough and gently knead until the dough is mostly smooth and comes together. Do not over knead.
- In a pie tin, mould scones to desired size and shape. Baking time may vary depending on tin used.
- Bake 15 - 20 minutes until lightly golden brown and toothpick comes out clean.
- Remove from stove and allow to sit for 10 minutes.
- In a small bowl, combine ingredients for the glaze and drizzle over scones.
Hands up, who would like to try one of these International Scone Week Cherry and Ricotta Scones?
Have you ever made scones at home?
What is your favorite scone recipe?
Would you have ever thought something sugarless made for International Scone Week could look this tasty?
All xylitol products were graciously provided by Naturally Sweet Products in collaboration with What’s On The List.
I had been a long time loyal user of their products prior to our collaboration.
Please feel free to hop over to see what other members from International Scone Week made via Twitter hashtag #ISW2015!
Thanks again to Tandy who has done a terrific job in coordinating this year’s International Scone Week, and has well and truly done Celia’s legacy proud!
All comments, shares and pins MAKE MY DAY!