wiveliscombe recipe

The dust con­sisted of 2 cups of flour, 2 tea­spoons of bak­ing pow­der, and 1 tea­spoon of sugar pre­mixed.  The added crys­tals are ½ tea­spoon of salt.  “Very hot” con­ven­tion­ally means 450-500F.

This recipe was adapted from the Aus­tralian Women’s Weekly cook­ing class cook­book (1992 reprint) for Eliot’s birth­day trea­sure hunt with Ali, Flora and Ruby.  But I for­got a step: brush the scones with milk before putting them in the oven.  Also, cut­ting them into much smaller discs using a cham­pagne flute works even bet­ter than the usual 2” size (or the dreaded Amer­i­can scone at 4”+).  Luck­ily, indige­nous exper­tise was on hand to cor­rect these errata and ensure a mas­ter­ful result.

The real Wivelis­combe, though cho­sen purely for its name, is a rather cute look­ing town of 2,670 souls in Somerset:


Thanks to Barak for his cameo in step F.

wiveliscombe treasurehunt materials

This entry was posted in children, food and tagged , , . Bookmark the permalink.

2 Responses to scones

  1. Emily says:

    Blaise, The girls had a blast. When are you cre­at­ing one of these for adults? ;-)

  2. ...and what fun! Map­ping the bloody berry cream “jam” in step “F” by Barak and the miss­ing tea ball...surely a workaround to be had. In Life after Life (Kate Atkin­son) a novel that takes place in a town near Wivelis­combe, and a place where they fold their bloody fruits into cream deliciously.

Leave a Reply

Your email address will not be published. Required fields are marked *