Old Cookbooks & Recipes
~ Be-Ro Dropped Scones for Breakfast ~
It’s one of those mornings where you fancy something a little different, not toast and certainly not cereal, but a good old-fashioned home-style breakfast, in the manner of Little House on the Prairie or Enid’s Blyton’s The Famous Five……..something tasty and filling, and so it was that I made some dropped scones for breakfast and my meal plan yesterday. The idea came after I had been perusing some of mum’s old cookbooks; I always love looking at her old tattered and torn Be-Ro cookbooks, as well as her scrapbook of hastily scribbled treats on the backs of envelopes and even library tickets…….any writing space is grabbed when sharing and copying recipes! In her oldest Be-Ro cookbook, there are tempting recipes for “Fancies” and “Jam Cakes” as well as easy to make “Milk Fadge” and “London Buns”. And although we live in an age where we have access to the most amazing selection of global ingredients, where Balsamic Vinegar, Miso and Sushi rule, the recipe names and photos that fill mum’s old 1950′s Be-Ro cookbook seem to resonate with me, and I am drawn to the naive drawings of “housewives” plying their housewifely trade that are littered throughout the book.
Happy ladies in polka-dotted aprons are busily mixing cakes and rolling pastry, whilst children gaily run and leap around laden tea time tables…….the photos are slightly out of focus and faded and yet that only adds to the charm of the recipe……old fashioned names leap from the pages, suet pastry and steak and kidney pies jostle for position with rock buns and coconut cake……and who couldn’t resist a vanilla slice with a slice of granny loaf? Brandy snaps and crunchies tempt me, as well as the butterfly cakes, but for a home-style breakfast there can be nothing as nice as a batch of griddle scones, also known as dropped scones, Scotch pancakes and griddle cakes.
These breakfast treats are easy to make and the hardest thing you have to do is to stand at the cooker whilst cooking them on the griddle, flipping them over after 3 to 4 minutes before adding the next batch. I keep mine warm whilst I am cooking them by popping them in a warm oven with some foil loosely covering the plate. These are just as nice cold, buttered with some home-made jam on them……but the best way to devour these little morsels is to spread them liberally with butter and then douse them with maple syrup or honey…….yup, I know, pretty sybaritic eh?
I am now on a mission to make more fascinatingly simple retro favourites from this 1950′s cookbook……next on my list is a granny loaf and then maybe a batch of London buns or some Victoria scones; I am also going to try the no-yeast quick bread called Milk Fadge, I need to investigate that recipe soon! I may even have a perm, don a spotted apron, wear red lipstick, a twin set and pearls and make my way to a Formica clad kitchen with acres of chrome, whilst wearing a fixed Stepford Wives smile as I happily mix and stir throughout the day.
I am off out this afternoon to not so sunny Scarborough, but I will leave you with the original recipe as printed in the 1950′s Be-Ro cookbook, and PLEASE do try these out, the addition of the rubbed in margarine or butter makes these dropped scones so light and fluffy. See you later with my tales of Blog Camp and business cards…….bye for now, Karen. PS: I also have some tasty Scotty Brand potato posts planned, as well as my usual Fish Fanatic recipes to share too…….Laters! Karen.