Nobody knows when and from where the first people came to New Zealand, but there is the general opinion that Polynesians from the central part of the Pacific Ocean reached coast of New Zealand at the beginning of the 13th century. Since 17th century, emigrants from the European countries began to occupy the country and brought with itself taste of newly-baked bread. How to prepare сконы? Secrets of the New Zealand kitchen of
Skon with cheese, parsley and Nar Reynbou’s coriander, personal archive

And now early in the morning in any cafe it is possible to try directly with a heat about a heat the hot rolls called сконами: sweet, with nuts, raisin, dried fruits, chocolate, fresh berries, cinnamon; and the most popular among a kiwi (themselves New Zealanders so call) – with dates, salty – with pepper, garlic, onions, cheese and greens.

Skona traditionally connect with Scotland, Ireland and England but who precisely deserves honor of the inventor, nobody knows for certain. The first mention in the press is made by the Scottish poet and is dated 1513. And it is not surprising, what exactly the poet sang of this delightful, easy and fragrant bakery product. Skona are called in honor of the Stone of Destiny, a throne place where the Scottish kings were crowned. And after all it is not casual, outwardly they remind a throne.

  • How to prepare сконы? Secrets of the New Zealand kitchen of
    Nara Reynbou, personal archive
  • How to prepare сконы? Secrets of the New Zealand kitchen of
    Nara Reynbou, personal archive
  • How to prepare сконы? Secrets of the New Zealand kitchen of
    Nara Reynbou, personal archive
  • How to prepare сконы? Secrets of the New Zealand kitchen of
    Nara Reynbou, personal archive
  • How to prepare сконы? Secrets of the New Zealand kitchen of
    Nara Reynbou, personal archive
  • How to prepare сконы? Secrets of the New Zealand kitchen of
    Nara Reynbou, personal archive

Recipes сконов a huge set, but it is necessary to know some secrets which remained from generation to generation and … Oh, praise to heavens!. Nevertheless reached me. In it book of Edmonds very popular in New Zealand rendered me the invaluable help. This book is in each family, it – as the culinary bible for each hostess. All in smudges and the spots, read almost to holes, the book relic was descended to me by relatives of the husband. And then, when I started to study it and to try recipes, I understood value and the importance of this magic book.

And now I will share these secrets with you. Everything is very simple! You would not use what products for preparation сконов, it is necessary to do dough very quickly, the structure should be firm and dry. It is impossible to knead long components, dough to form carelessly, as if effortlessly.

Skona some days keep flavoring qualities, they can be warmed up in an oven or a microwave. But, of course, there is nothing more perfectly for a breakfast, than just baked сконы. I tried a set of options and the technician of preparation сконов. And from all that variety of a salty and sweet batch here such two recipes most of all suited to me to taste. Air сконы with cheese and parsley

It be required to us:

3 glasses of a flour.

6 ч.л. baking powder or 3 ч.л. slaked soda.

1 pinch of salt.

75 g of butter.

100 g of any firm polished cheese.

Pepper to taste.

The bunch of parsley and a half of a bunch of coriander to chop (it is possible to use any greens).

1–1,5 glasses of milk.

To warm up an oven to 200 degrees. To sift a flour, to add a baking powder or soda, salt, to rub oil, all the time obvalivy in a flour. To pound oil with a flour until the mix will not turn into a crumb, to add polished cheese, parsley and pepper. Everything to mix to homogeneous weight. To pour in 1 glass of milk and quickly to mix with a knife in elastic dough. To add it is more than milk if it is necessary.

Everything to lay out on table slightly strewed with a flour and from dough to create a square form, leaving some height (about 5-8 cm). To cut 12 squares, keeping a form and height the untouched. Skona at sufficient distance for lifting (they increase several times) to lay out on a baking sheet oiled or covered with baking paper. Top to grease with egg with milk and to bake in the top part of an oven within 10-15 minutes to golden color. As soon as сконы will bake, to submit on a table with cream and a cup of freshly brewed tea. Sweet сконы with dates

It be required to us:

4-4,5 glasses of a flour.

6 ч.л. baking powder or 3 ч.л. soda.

250 ml of any colourless aerated water (for example, sprite).

1 pinch of salt.

250 ml of cream.

100 g of dates.

Dates small to cut. In a cup to mix cream and aerated water, to add salt, a baking powder or soda. To pour out a flour (4 glasses) and quickly to mix with a knife in elastic dough if it is necessary – to add still torments. Everything to lay out on table slightly strewed with a flour and from dough to create a square form, leaving some height. To cut 12 squares, keeping a form and height the untouched. To lay out on a baking sheet, top to grease with egg with milk and to bake in the top part of an oven within 10-15 minutes to golden color. When сконы will bake, hot to submit on a table with jam, oil and a cup of herbal tea.

Tea drinking pleasant to you!
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