You know you’re advancing in years when you begin to frequent coffee shops on a regular basis. You begin to have favourites. You get to know what’s on offer besides the coffee, too. For me this is likely to be a scone. For overseas readers here is an explanation of ‘scone’: https://en.wikipedia.org/wiki/Scone
I consider myself to be something of an expert on scones and it is this, besides the quality of the tea or coffee that determines whether a coffee shop makes it onto the favourites list or if it is cast into the venues that are forever shunned. I have fond memories of scones in New Zealand, where the ubiquitous dairies produced substantial offerings boasting dried fruit in abundance, or made from wholemeal flour, often warmed and with ample butter on the side. Ireland also serves up generous, delicious scones in their many forms.
And yes, for the uninitiated there are several forms of scone, the most common being the fruit variety. This is best enjoyed with butter only but is too often used as part of a cream tea [that is to say, with jam and clotted cream: [https://en.wikipedia.org/wiki/Clotted_cream]. The most suitable scone for a cream tea is a plain or ‘Devon’ scone, since fruit detracts from the whole jam/cream experience. The best establishments may also offer cheese scones, which are a nod towards the less unhealthy option, being free of sugar, although it has to be said that dietary health is not a feature of this post.
Sometimes, having established that a café has scones before we select a table there is a prolonged wait for the scones to arrive. This is because the scones are already plated up and part of the [aforementioned] cream tea. Please note, café proprietors, that if we, the customers request a scone, this is not the same as a cream tea and while we are unlikely to turn it down we are not in the habit of devouring cream teas [treats that should be enjoyed on an infrequent basis].
Scones that do not pass muster tend to be dry, with a consistency akin to sawdust [such as those from a prestigious castle tea room in our locale] and too flat, with the appearance of an inflated biscuit. Mass produced scones may also have a slightly bitter taste, from having had too much raising agent added or with a leaden texture that sticks to the roof of the mouth and are sometimes available in the cafés of large department stores. Best are the offerings of small, independent coffee shops with their ranges of homemade cakes.
I am of course perfectly capable of baking scones at home and have done so in the past, but these days baking at home is an activity best avoided due to Husband and my propensity for eating the results.
For the foreseeable future, scone research has been put on hold. This, reader is due to the fact that overconsumption of scones has lead the researcher to begin to look like one. So having imparted what I know I leave you to pursue your own investigations. Enjoy!
It is November. Welcome to Fiction Month on Anecdotage. This week’s post features Part 1 of ‘The Woman from the Baker’s’, a short story from my portfolio. Any critique or comments will be most gratefully received, although it is my hope that readers will follow through to the denouement!
Margaret from the Baker’s
I was even later than usual last night. I take my time getting home, dawdling, unlike setting out in the mornings, when I rush off like a rat up a drainpipe, to use one of dad’s expressions. It’s not that I’m ever late. It’s that my workplace, well, that’s my favourite place in the world. I can never wait to get there. I love everything about it, from the warm, homely smell of the fresh baked bread, to the cackling laughter of my two workmates, Pam and Vi; from the noisy bustle and jangling shop bell to the colourful rows of regimented doughnuts and cherry Bakewells standing to attention in sugary limbo until bagged and ready for action.
Like I said, I was a bit late and as soon as I stepped into the porch I could tell he was rattled, as normally he calls out to me.
“Is that you Margaret?” he will say, which is daft for a start, because who else is it going to be?
If the BBC news at six begins in my absence my dad has no one to share his disgust and outrage with, no one to acquiesce to his views, nod in conformity and admire the wisdom of his analysis. I put on my cheeriest smile before opening the living room door.
“Alright, Dad?” I asked him, realising, of course, that he wouldn’t be. He was scowling at the TV set, a bitter cloud of resentment hanging around his Parker Knoll armchair.
“Why are you so late?” he growled, still fixed on the screen.
“We were short of a few things, so I stopped off at Palmers. I’m getting your tea now. A bit of fish do you tonight?”
Ducking into the kitchen before hearing the inevitable moan I grabbed an apron and began peeling potatoes. I couldn’t explain to Dad what had delayed my homecoming, because he’d be bewildered that the allure of the travel agent’s window could be more powerful than the contents of the six o’clock news, especially when accompanied by his own, insightful comments. Those advertised destinations stir me with their exotic promise; their glamorous names resonate in my mind: Goa, Madeira, Indonesia, Bali, Madagascar. Whilst there is no question that I will ever journey beyond the boundaries of this country I am at heart a traveller, voyaging wherever a travel guide, a brochure, my armchair or my dreams transport me.
An urgent ring of the telephone jerked me from my reverie, so that I dropped the peeler into the saucepan to answer it.
“Hello Margaret. How are you? Is Dad there?”
As usual I noted the lack of pause between enquiry into my wellbeing and the unnecessary query as to Dad’s whereabouts. I took the phone through, mouthing ‘Frank’ as I passed it to him. From the kitchen where I’d resumed supper duties I could hear my father pontificating on the failings of this government and the dreadful consequences of not reintroducing National Service. When I returned to retrieve the handset I was surprised to learn that my brother was still on the line, wishing to speak to me, an occurrence likely to contribute further to Dad’s displeasure.
“Yes Frank. What’s up?”