Come all ye sugar-coated, flour-flinging lads and lassies and butter-up to the Society Tent with your entries into this years Shortbread and/or Scones competition. Do you have a loved family recipe? Do you like to bake and try new things? If you are an amateur baker, please join the competition at the Games (No professional bakers please).
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). 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. In the UK, 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. 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.
Prizes for Shortbread: Each category will be awarded trophies: 1st, 2nd and 3rd places for both traditional and modern shortbread which entitles you to all bragging rights for the whole year!
Prizes for Scones: Each category will be awarded trophies: 1st and 2nd places for both Plain and Fruit Scones.
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/Modern 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.
Judging location on Main Stage (announcing stage). 1. All contestants are limited to one (1) entry in each category on separate plates with NO names showing. 2. Each entry to be entered as "Traditional" or "Modern". 3. All entries are to be on Non-Returnable plates with NO names showing. 4. Entries must be submitted at the Scottish American Society Tent. 5. Judges for the event TBD 6. Decisions of the judges are final. Trophies will be presented at the end of judging. 7. All entries become the property of the Scottish-American Society of Central Florida, Inc.
Judging location on Main Stage (announcing stage). 1. All contestants are limited one (1) entry in each category which must be presented on separate plates with NO names showing. 2. Each entry to be entered as "Traditional" or "Modern." 3.All entries are to be on Non-Returnable plates with NO names showing. 4. Bring your entry/entrie to the Scottish American Society. 6. Judges TBD. 7. Decisions of the judges are final. Trophies will be presented at the end of judging. 8. All entries become the property of the Scottish-American Society of Central Florida, Inc.