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| Pass the savories and scones and pour the hot water! Tea is served. After time spent in the brisk outdoors, come inside and enjoy the delicious aromas and treats in our Tartan Tea Room. The room is cozy, and we'll serve you a pot of tea, savory sandwiches, shortbread and scones with jam & butter. Our Tea Room serves the favorites of traditional Scottish baking. The ladies of Grace Presbyterian Church share treasured teatime recipes with you, demonstrating that robust baking is one of Scotland's best contributions to world cuisine. If you have done more exercise than you're used to at the games, a hearty and delicious tea is certainly well-earned. Our afternoon tea is not likely to disappoint, full as it is of scrumptious sweet things, after the obligatory savory. The fillings for sandwiches can include anything from egg salad or cucumber to salmon. There will always be scones – plain or fruit, ready to be spread with butter and jam. The scone is very similar to our Southern (U.S.) biscuit. A scone is made from a richer dough of flour, sugar, baking powder/baking soda, butter, milk (whole, cream, or buttermilk), and sometimes eggs. Scones are served freshly baked, split in half, with butter and jam as a light mid-morning or mid-afternoon meal. Scone is pronounced "skohn" (rhymes with John) in Scotland and Northern England and "Skoan" (rhymes with Joan) is used in the South of England. In the United States and Canada "skoan" seems to be preferred. Quintessentially Scottish, the scone started out as a plain, hearth-cooked quick bread – a specialty of Scottish homes in the 15th century. Scones were shortcakes made of leavened barley flour and oatmeal, shaped into a large round, and cooked on a cast iron griddle. In the Scots language the verb scon means to crush flat or beat with the open hand on a flat surface. |
Pot of Tea Savory Sandwiches Cucumber Sandwiches Salmon Sandwiches Egg Salad Sandwiches Assorted Pastries Scones Shortbread Cookies Cakes Lemonade and more..... |