Product review: Victorian House Scones
Delicious biscuit and scone mixes, without that 'from the box' taste.
You may recall some weeks ago that I was complaining about the aftertaste of boxed mix biscuits. I had been in a mad dash between activities but was still craving a just-from-the-oven biscuit to go along with a bowl of cheddar corn chowder. Even though I added some dried Rosemary to the dough for a lovely flowery taste I could still tell that these were convenience biscuits.Skip to next paragraph
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For some reason, short cut foods make me feel really … lonely. I have no other way to explain it. Chalk it up to the mystery and power of food to strengthen, comfort, and express love. If you are going to break bread alone, lonely-filled biscuits are not the way to go, because you’ll just eat more to get rid of that empty feeling.
Despite how sad I know you are feeling for me right now, I didn’t really give those biscuits another thought once I left my dishes in the sink – until I got an e-mail from the Scone Lady at Victorian House Scones.
Like a sympathetic kitchen fairy godmother she wrote,
Your post on cheddar corn chowder caught my eye – and particularly the comment about the aftertaste of scone/biscuit mixes.
Should you ever be interested, I am the owner/founder of Victorian House Scones. We manufacture (by hand) fabulous scone and biscuit mixes – for I too object to the box taste of many mixes. Baking should be fun, it should be easy, and you should be happy with what you put on your table – whether you have all day to play in the kitchen, or whether you are like most of us and have a few hectic minutes each day.
If you are interested, I’d be happy to send you a bag of scone or biscuit mix to try – we’d love to prove that not all boxed mixes have that aftertaste.
I have to admit, I was charmed and comforted a bit to know that someone out there cared enough to rescue me from bad boxed mixes.
Plus, I adore scones.
I wrote back,
“I would love that! Yes, please send me some samples.”
Each mix makes about 16 scones/biscuits, which is a lot for someone who often sits down to a table set for 1. (When I mentioned this surplus to my swim teammate friend Monica she suggested that I simply bring the rest to our ritual morning coffee after Saturday swim practice. I would have, except for one problem: I gave half to my brother’s family and then ate the rest. Sorry, Monica.)
The Victorian House Scones, unlike the Proper English Scones I make, call for buttermilk. The problem with buttermilk for an intermittent baker like me is that I’m always left with a half-empty carton of buttermilk that goes off before I get around to figuring out what to do with the rest of it. But this is easy to rectify. I simply “soured” some regular milk using the short cut trick of 1 tablespoon of white vinegar per 1 cup of milk and let it sit for about 15 minutes.