Frequently Asked Questions
Following are answers to some of the more frequently asked questions we receive. If you have other questions or would like specific information about any of our products, we would like to hear from you.
Q: What is a scone?
A: A scone is basically a quick bread, similar to an American biscuit, that traditionally was made with wheat flour, sugar, baking powder or baking soda, butter, milk and eggs.
Scones are believed to have originated in Scotland, although they have been served throughout Britain for several hundred years. They were first made with oats, shaped into a large round, scored into four or six triangles and cooked on a griddle either over an open fire or on top of the stove. Over time, the rounds were cut into individual triangles and baked, like they are prepared today.
Pronounced “skon” in Scotland and Northern England and “skoan” in the south of England, the common pronunciation in the US and Canada appears to be “skoan”.
Although traditionally served plain or with currants at afternoon tea, scones in the US are served for breakfast, as mid-day snacks, with brunch, at afternoon tea or as a side dish with lunch or dinner. They are made in a variety of flavors, both sweet and savory, and filled with a wide range of fruits, chocolates and other fillings.
Q: Your scones are light and moist, not hard and dry like most scones. Will they come out like that for me?
A: Most scones are made with butter and eggs and are usually very dense and dry. We manufacture our version of a traditional English cream scone. Instead of using butter and eggs, we substitute heavy whipping cream which produces a very light and moist texture. They are soft and moist out of the oven and will not harden when the cool like many water based mixes.
Q: Are there any substitutes for heavy whipping cream that can be used in preparing your scones?
A: Although we have tested a variety of substitutes, including half and half, condensed skim milk, buttermilk and yogurt, as well as combinations of those products with vegetable oil and water, nothing compares to the texture and taste produced by using heavy whipping cream.
Baked goods generally require some fat to produce a light and flaky texture. When fat is removed, the taste changes and the texture becomes very dry or rubbery.
However, if you find yourself without heavy whipping cream an acceptable substitute for 1 cup of heavy cream is 6 tablespoons of softened butter and 1/3 cup of milk. If you're a vegan or lactose intolerant, try 1 cup of "Silk Soy Creamer". Its not bad.
While there are commercially available scone mixes that are prepared with water, they typically contain hydrogenated vegetable oils which have more serious long-term health consequences and produce products which cannot match the taste and texture of our cream scones. Other water based products use canola oil, apparently without hydrogenation, although the nutritional value canola oil itself is a highly controversial subject.
Q: Do your products contain any preservatives or artificial ingredients?
A: Our mixes start with freshly milled unbleached wheat flour blended specifically for us. To that we add the finest available ingredients like Tahitian vanilla powder, Dutch cocoa, dried fruits purchased direct from the farm, real Belgian chocolate and natural lemon and orange powder.
We do not use any preservatives, artificial flavors or ingredients, chemical additives or hydrogenated vegetable oils, although the apricots and raisins are treated with a very small amount of sulphur dioxide in the drying process to maintain color.
Q: Where can I find heavy whipping cream?
A: Heavy whipping cream is available in the dairy section of your local supermarket. Be sure it says "heavy" whipping cream on the carton.
Q: What is the shelf life of your baking mixes?
A: The shelf life for our baking mixes is approximately one year. For maximum shelf life they should be stored in a cool, dry place. They do not need to be refrigerated.
Q: What is the difference between a scone and a biscuit?
A: In our product line scones and biscuits are both made with heavy whipping cream and are similar in texture. Our scones are sweet while our biscuit flavors are savory.
Q: What is the difference between a scone and a muffin?
A: In our product line scones are lighter and not as sweet as the muffins which, by comparison, are more dense and contain more sugar.
Q: Is it necessary to prepare the whole package of mix, or can I save some for later?
A: We recommend that you prepare the entire package to ensure proper distribution of the ingredients. You can bake part of the dough. The rest will hold for 2-3 days in the refrigerator. You can also bake the entire package and freeze some of the baked product to serve later.
Q: How do you prepare the bite-sized scones that you serve at trade shows and festivals?
A: The directions are listed in the baking instructions section of this site.
Q: Are your products sold in bulk packages?
A: For retail customers our products are packaged in a 5-color designer box, which makes an ideal gift, individually or in a gift basket. Products are also available in a more environmentally friendly plain plastic bag for customers who want to reduce solid waste or are baking for their own home use.
For wholesale customers, the products are also available in the 5-color boxes (12/case) or in three convenient, cost-effective sizes of foodservice packaging.
Q: What is clotted cream?
A: Clotted cream has been produced for generations in the counties of Devon and Cornwall in South West England. It is produced using milk from cows, similar to American jersey cattle, whose milk has a very high butterfat content. Traditionally, the cream was skimmed from the top of the milk and gently heated in shallow copper pans for at least an hour until the surface became encrusted with a rich golden top. It was then left to cool and used the next day with scones, already spread with jam and served with piping hot tea. A great British tradition!
Commercially prepared clotted cream has been gently heat treated for a longer shelf life and is packaged in hermetically sealed jars without the encrusted top layer.
Describing clotted cream is more difficult. Too thick to pour, but too thin to slice, it is similar to butter, but tastes like cream not fat. Unlike crème fraiche, which has a faint sour tang, clotted cream is rich with the natural sweetness of cream. It is more like a very soft whipped cream without the air, with a very smooth and light taste.
Our clotted cream has a 55% milk fat content and is very similar in taste and texture to our Double Devon cream which has a 48% milk fat content.
Q: What is lemon curd?
A: Lemon curd is another traditional topping for scones that originated in England. It is a tart, soft, and thick cooked cream that contains eggs, sugar, lemon juice, lemon zest and butter. Unlike lemon filling or custard, it contains more lemon juice and zest, which gives it a sharper flavor, and butter, which creates a smoother and creamier texture.
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