To be clear – yes, I’m American (sometimes I feel I need to apologize for that these days) – but my tastes run to the less sweet side of what we consider sweets.
Scones… for instance.
The things you get at Starbucks are not really “scones” per se. They are more like pastries, tarts, danishes, if you will.
True Scones are not made with a cup of sugar and jam already added.
The once Scottish, British usurped, Americanized scone became desirable as a more plain version of what we see in America. Although they’ve always been a touch sweeter and less flakier than biscuits, this pastry was more the base for slathering things on and siding with coffee or tea. The topping to the taste of the person, balanced with drink (sweetened or not) of choice.
The British scone, lightly brushed with egg, usually contains very little sugar, occasionally a few currents or raisins. But the point of a good scone is to have a choice of cream, lemon curd, or jam, not a mystery filled fun fest for which consumers risk diabetes.
I discovered the lovely less sweet version in England. As I rarely eat pastries for breakfast, I found this a nice, healthier alternative to what is usually served at the continental breakfast.
I developed a love of scones when I did time at Cal State Chico in pursuit of my MFA. There was a little cafe, no longer there, which served warm scones made with fresh fruit. My jaunt over in the morning became a regular stop as I picked up a black tea and fresh out of the oven mango or apricot scone. (Even these were more biscuit-like, but still less sweet).
I won’t bother you with my own experiments with scones. I’ve won some, I’ve lost some. But I will tell you the ones I made this past weekend, part traditional, part Americanized, were the bomb!
Pistachio fig scones:
a brush of honey,
a teaspoon of coconut oil.