Scones on the Lawn

Here in Perthshire, we tend to rhyme with ‘gone’, unless of course we’re talking about our majestic palace or bonny wee village on the east side. The confusion this brings to American tourists desperate to find the crowning place of Scottish Kings knows no bounds and is probably why many believe that scones were first baked in the kitchens of our local palace. This may or may not be true - the first known print reference to scones, in 1513, is from a Scottish poet but whether he was connected to Perthshire, no one knows.

What we do know, is that Scone Palace has embraced the mantle of ‘creators’ and enjoying a scone at Scone is a must-do activity on the itinerary of many a tourist. Baked in the palace kitchens, and made fresh every day, you’ll find the traditional plain variety of old sitting alongside an abundance of flavours. Popular choices include fruit, cherry, and cheese, but you will also find more ambitious creations including white chocolate or blueberry – see this recipe.

Scones aren’t the only treat to have received the royal treatment at Scone; the palace cooks work tirelessly to ensure everything in their self-service café is homemade, fresh and tasty. They work closely with the gardeners, using the fresh fruit, veg and herbs to create tasty soups, fresh salads and delicious sides. The kitchen garden was reinstated in 2014 and ever since then the teams have strived to become self-sufficient – although in summer they do need the back up of Blairgowire’s berries to deal with demand!

This close working partnership between kitchen and garden is no accident; at the start of each year the decision is made on what should be grown and the season’s menu and recipes are built around this. The provenance is second to none - they could tell you the name of the guy who plants the seeds, to grow the lettuce, for the salad you’re eating!

In summer the jam sold in the café and shop is made to Lady Mansfield’s own recipe, while in winter the cooks keep themselves busy making the chutney and preserves that will be used all summer long. This commitment to a full-circle eco-story has been driven by Lady Mansfield and Brian Cunningham, the head gardener and a guest presenter on Beechgrove Garden. There is passion at the heart of this; for the ingredients that are grown, the food that is made and the environment in which it is enjoyed.

As for that headline, I have to say, I’m a great believer in language being fluid – there is no right and wrong. There’s only mouth- watering home-baking, preferably served warm and heaped high with butter and jam.

GALLERY