Scones & Puddings


2014年5月2日 (金曜日)


Scones & Puddings





Denman-san, do you like scones and puddings?

Oh yes, I do.  How about you, Mari-chan?

I like those, too  Actually, I wrote an article about scones.


“Actual Page”

I know… I read the above article and jotted down a comment.

Did you?  I’ve been busy going out with some friends these days.  I’ll read your comment once I get back to my computer.  How did you like my article?

To tell you the truth, I’ve got a rought idea what a scone is, but I’ve never looked it up in the dictionary.  So here is an explanation from Wikipedia.



A scone is a single-serving cake or quick bread.
They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent, and are baked on sheet pans.
They are often lightly sweetened and are occasionally glazed.

The scone is a basic component of the cream tea or Devonshire tea.
It differs from a teacake and other sweet buns, which are made with yeast.
A scone is in some senses a type of pastry since it is made with essentially the same ingredients as shortcrust, though with different proportions of fat to flour.


British scones are often lightly sweetened, but may also be savoury.
They frequently include raisins, currants, cheese or dates.


In Scotland and Ulster, savoury varieties of scone include soda scones, also known as soda farls, and potato scones, normally known as tattie scones, which resemble small, thin savoury pancakes made with potato flour.
Potato scones are most commonly served fried in a full Scottish breakfast or an Ulster fry.

The griddle scone (or “girdle scone” in Scots) is a variety of scone which is fried rather than baked.


griddle scone

This usage is also common in New Zealand where scones, of all varieties form an important part of the traditional colonial cuisine.

Other common varieties include the dropped scone, or drop scone, like a pancake, after the method of dropping the batter onto the griddle or frying pan to cook it, and the lemonade scone, which is made with lemonade and cream instead of butter and milk.


drop scone

There is also the fruit scone or fruited scone, which contains currants, sultanas, peel and glacé cherries, which is just like a plain round scone with the fruit mixed into the dough.


fruit scone

In some countries one may also encounter savoury varieties of scone which may contain or be topped with combinations of cheese, onion, bacon, etc.


bacon scone

SOURCE: “Scone”
Wikipedia, the free encyclopedia

I didn’t know that there are so many varieties.

I know there are some varieties, but I’ve never tried fruit and bacon scones.  I’ll make them someday.

Scones look like muffins, don’t they?  Tell me, Mari-chan… What’s the difference between scones and muffins?

I think both are almost the same, but I gather that the scone originated in Scotland and is eaten mostly in commonwealth countries such as Canada, New Zealand, Australia and Ireland, and now also in the United States.

How about muffins?

It is hard to say where muffins originated, but American-style muffins are very popular as a breakfast snack served warm either sweet or savory in America.  A friend of mine told me that the blueberry muffin is the official state muffin of Minnesota.


Ummmm… looks delicious.  I like the blueberry muffin.

Oh, do you?  The American-style muffins are not made from a yeast dough, but use a chemical leavener—baking powder or baking soda—along with flour, milk, sugar and butter. It is a cross between a bread and a cake.

How about scones?

Scones are made from wheat, barley or oatmeal, often with baking powder as a leavening agent, and butter, sugar, milk and eggs.

I see… Is there any difference in shape and texture?

Oh, yes… The perfect American muffin is symmetrical with a domed top. The surface of the muffin should be bumpy, and the volume of the batter should have almost doubled during baking. The muffin should feel light for its size and when cut in half its interior should be moist and tender with no tunnels.

I often notice a typical domed top on the muffin like this.


Yes, this is the domed top.  Scones are light, but with a biscuit-like texture, and a light to golden brown floury top and bottom with white sides. The texture of the interior of the scone should be light and soft, and white in color.

Mari-chan, you’re quite knowledgeable.  I’m impressed.

Denman-san, don’t pull my leg.

Oh, I’m serious… telling you from the bottom of my heart.

By the way, Denman-san, why did you bring up puddings.

Well … I like short stories written by James Herriot, who is one of my favorite writers.


The World of James Herriot

James Herriot is quite famous even in Japan.  Have you ever read one of those animal stories?

I’m afraid not.  I’d rather like to read cooking books.

It’s understandable… Anyway, Herriot wrote an anthology called “All Creatures Great And Small.”  It is a collection of animal stories, which became so famous and well-read that BBC produced TV programs.

All Creatures Great And Small Documentary

One of those stories is about a poor farmer named Rudd, who has finally saved up enough money to buy a cow, and he is pleased when he can finally get her. As a veterinarian, Herriot gets along well with the family, and discovers that the way Mrs. Rudd feeds all seven kids is feeding lots of Yorkshire pudding so they’re not as hungry for the main course.

I see… So you’re also interested in eating Yorkshire pudding, aren’t you?

Oh yes, whenever I read that passage, Yorkshire puddings look so delicious that my stomach rumbles, and I always wish that I’ll gobble them up someday.


Let’s Make Yorkshire Puddings!

Have you never eaten those Yorkshire puddings?

No, not yet.



Pudding is usually a dessert, but it can also be a savory dish.

The word pudding is believed to come from the French boudin, originally from the Latin botellus, meaning “small sausage”, referring to encased meats used in Medieval European puddings.

Baked, steamed and boiled puddings

The original pudding was formed by mixing various ingredients with a grain product or other binder such as butter, flour, cereal, eggs, and/or suet, resulting in a solid mass.
These puddings are baked, steamed or boiled.

Depending on its ingredients such a pudding may be served as a part of the main course or as a dessert.

Boiled or steamed pudding was a common main course aboard ships in the Royal Navy during the 18th and 19th centuries.
Pudding was used as the primary dish in which daily rations of flour and suet were prepared.


steamed pudding

Steamed pies consisting of a filling completely enclosed by suet pastry are also known as puddings.
These may be sweet or savory and include such dishes as steak and kidney pudding.


kidney pudding

SOURCE: “Pudding”
Wikipedia, the free encyclopedia

Ummmm… looks delicious.  Denman-san, I’ll make a kidmey pudding for you someday.

I’d prefer a Yorkshire pudding.

How come?  You don’t like kidney puddings?

Yes, I like those, but I like Yorkshire puddings more than any other ‘cause I’ve dreamt about them so many times.


【Himiko’s Monologue】


Have you ever eaten kidney puddings?


How about Yorkshire scones?


Yorkshire Scones

I like scones and puddings regardless of Yorkshire or any other.

By the way, Mari-chan writes her own blog.

Please click the following link.


“Mari-chan’s Blog”

I hope Denman-san will write another interesting article.

So please come back to see me.

Have a nice day!
Bye bye …



If you’ve got some time,

Please read one of the following artciles:


“Go Bananas”


“Stanley Boardwalk”

“With Your Tiger”

“A Second World”

“Asexual Thought”


“Stanley 125 Years”

“Sushi @ the Globe”

“Peace@Syria & Pentagon”

“Sweet Memory”

“Unforgettable Movies”

“Typhoon 26”

“Great Luck”




“Happy New Year”

“Merange & Sabina”

“Beauty in Spa”

“Love @ e-reading”

“Troublesome Slang”

“World Family”

“My Name is Mari”

“Mari’s Bagels”

“Mozzarell & smoked chicken

Bagel Sandwich”

“Bagels@Granville Island”

“Matcha Bagels”



Hi, I’m June Adames.

Have you ever read James Herriot’s short stories?

I’m an enthusiastic fan of James Herriot.


Author Profile: James Herriot

I like his stories because I love his animal stories.

Yet animals play a lesser, sometimes even a negligible, role in many of Wight’s tales.

The overall theme of his stories is Yorkshire country life, with its people and their animals as primary elements, which provide their distinct character.

Furthermore, it is Herriot’s shrewd observations of persons, animals, and their close inter-relationship, which give his writing much of its flavour.

Herriot was just as interested in their owners as he was in his patients and his writing is, at root, an amiable but keen comment on the human condition.

The Yorkshire animals provide the elements of pain and drama.

The role of their owners is to feel and express joy, sadness, and, sometimes, triumph.


ENGLAND Herriot country

(Yorkshire Dales)








『軽井沢タリアセン夫人 – 小百合物語』






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