Scottish Shortbread & SconesCome all ye sugar-coated, flour-flinging lads and lassies and butter-up to the Society Tent with your enteries into this years Short Bread and/or Scones competition. Do you have a loved family recipe? Do you like to bake and try new things? If so, we would love to have you join the competition at the 2017 Games.
Each category will be awarded trophies, 1st through 3rd place, and you will of course have the all important bragging rights for all of 2017.
2016 Shortbread ResultsTraditional
lst place - Christine Maxwell, Melbourne
2nd place - Kriste Licht, Clan MacDonald
3rd place - Peggy Sanford, Clan Henderson
1st place - Pauline Cumming, Clan Cumming
2nd place - Peggy Sanford, Clan Henderson
3rd place - Cheryl Gillespie, Clan McPherson
Traditional recipies reflecting the regions of Scotland and presented in the traditional shapes (Petticoat, Tails, Fingers, ect.)
Modern recipes allow your imagination to run wild in the true Celtic spirit. Use of non-traditional ingredients such as colors, flavors, exotic spices, toppings, and shapes will be judged on culinary and artistic creativity. Have fun and go wild with this category.
What is Shortbread?
Shortbread is a biscuit 'shortened' by the prodigious use of glorious butter. The texture of the biscuit is crisp and snappable- hence 'short'. The term 'bread' has been used interchangeably with 'cake' for many centuries (cakes, as we now know them, derive from sweetened, yeast-risen breads), and shortbread is the descendent of the short cakes baked from the the 16th century. One story has it that Scottish bakers used the name shortbread to argue the case against paying the government's tax on biscuits (shades of Jaffa cakes v the VAT man/woman. VAT is currently not paid on cakes and biscuits, as they are deemed a necessity by UK law - the law is not always as backwards as it seems! - chocolate-covered biscuits, on the other hand, are considered luxuries and therefore are taxable).
Short cakes were made from the same ingredients as we would use for a sweet shortcrust pastry (short, again refers to the texture), with the addition of a little yeast. The yeast in these early cakes could result in an uneven rise, remedied by the baker 'docking' or pricking the surface of the cake. Some modern biscuits have kept these pricked holes as decoration. Short cakes were eaten across Britain, and many local biscuits (i.e. Shrewsbury cakes, or Goosnargh cakes) are variations on the basic recipe. Shortbread, however, has a definite association with Scotland, and the best of its type has long been an export to the rest of the country, and to the rest of the world.
Shortbread Competition RulesJudging location TBD.
- All contestants are limited to one (1) entry in each category on separate plates.
- Each entry to be entered as "Traditional" or "Modern".
- All entries are to be on Non-Returnable plates with NO names showing.
- Entries must be submitted at the Scottish American Society Tent by 10:30 am on Saturday, January 14, 2017.
- Judges for the event will be Rick Brown, Lynne Ethridge, Tom Gordon.
- Decisions of the judges are final. Trophies will be presented.
- All entries become the property of the Scottish-American Society of Central Florida, Inc.
2016 Scone Results
lst place - Katie Campbell, Clan Campbell
2nd place - Katie Campbell, Clan Campbell
3rd place - Karen Hoge, Clan Grant
Plain The original scone was round and flat, usually as large as a medium-sized plate. It was made with unleavened oats and baked on a griddle (or girdle, in Scots), then cut into triangular sections for serving. Today, many would call the large round cake a bannock, and call the triangles scones. In Scotland, the words are often used interchangeably.
Fruit Similiar in basic receipe as the plain scone, a fruit scone allows the baker to add their creativity with thier favourite fruits, raisins, berrys or jams etc.
What are Scones?
A scone is a kind of bread that is usually shaped into triangles and baked on a griddle or sheet. Scones are very small, and are in the same group as the crumpet or muffin. It is made of wheat, barley, or oatmeal and baking powder to make it rise. The scone is shaped closely like the North American biscuit, and its recipe is almost the same with it as well. Sometimes scones may have raisins, currants, cheese, or dates in them. In the United States, however, scones include more sweet kind of fillings like cranberries, chocolate chips, or nuts. They can often be found in coffee shops and in a great variety in the British Isles. It is generally thought that scones are best eaten when they are very hot and freshly baked right from the oven, accompanied with melting warm butter. Some people even enjoy buttering their scones for themselves
Scones Competition RulesJudging location TBD.
- All contestants are limited one (1) entry in each category which must be presented on separate plates.
- Present each scone recipe on a non-returnable plate.
- Each entry to be entered must be labeled "plain' or "fruit".
- Bring your entry/entries to the Scottish American Society tent no layer than 10:30 on Sunday, January 15, 2017.
- Judging will be at 11:00.
- Judges TBD.