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Your email address will not be published.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 *