One of my fondest memories of my granny was her scones - small, floury and as light as air, baked in her range in the front room of her cottage; served with butter and bramble jelly or lemon curd, or a dollop of rhubarb and ginger jam. Brought up in Galloway, childhood memeries abound - drop scones straight off the girdle; Black Bun and shortbread at New Year;clootie cumpling; floury rolls and breads; Selkirk bannocks; Dundee cake;sticky gingerbread; scones of all types, my favourite being treacle.:)
This monring I wallowed in a little baking nostalgia, and made drop scones, ginger shortbread and two Dundee cakes.
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One of the very best books on Scottish cookery is "Recipes from Scotland" by F.Marian McNeill; mine is priced on the front cover as 8s 6d.
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Every aspect of Scottish cookery is covered, including a good selection of regional dishes. Who coudl resist dishes with anmes such as Urney pudding,Gillie's venison, partan bree,sillocks, sowans,Hattit Kit, kail bros eand crappit heids?
I quote here from the Scottish Educational Journal:
"I cannot imagine that there can be a single Scottish bosom in which its recipes will not stir a nostalgic pang. "
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