Friday, May 15, 2015

The SconeLady Likes Different

Educators love discussing similarities and differences, especially educators who teach the English Language Arts. One familiar strategy seems to be making lists of them. Similarities in one column, differences in another. There might be, say, a comparison between the writings of Shakespeare and those of Sophocles (Oedipus Rex), or between J.K. Rowling (Harry Potter) and Stephanie Meyer (Twilight). I am no longer in education but when I left, the core curriculum still required students to identify such things. It was called a Standard.

I have my own Standards now, and (feeling hungry) am thinking of the similarities and the differences between something else; something much nicer: scones. No two are quite the same, and this is why the SconeLady never tires of them. As you can see, it doesn't much matter which is which. The SconeLady is simply at her best while eating one. 

I had a delicious scone recently at The Tuck Box, a super cute place in Carmel that I mentioned briefly in an earlier post. Their scone was unlike any I have had elsewhere, but it was scrumptious and it was sweet; in fact it was altogether yummy. It could easily be compared with any number of other scones I've tasted and come out well. Their menu below shows just why it seemed so very different to the others. It comes 'from a recipe of northern Scottish origin'. No wonder!

These scones, it appears, had their batter poured into a flat pan perhaps 2 inches high, and baked. Then they were sliced into eighths, 4 of which are served to each customer. Butter is already placed generously upon them and they are served with whipped cream and jam, to be used at the customer's discretion. 

The mention of whipped cream is important to this discussion because whipped cream is not always served with scones. They do it differently in Cornwall - they seem mostly to be served with clotted cream instead, but either is delicious and worthy and - I want them now. Differences do not make one scone automatically better than the other. You get to decide, and that's freedom for you.

So whether it be made in Cornwall, or Oregon, or Carmel California, or Norfolk, a scone is uncommonly delightful. It is a comfort, unique in its place in this world which cannot be replaced by any other food item. 'Delicious', or 'appetizing', or 'delectable' can't even come close to the mark.

Sometimes there just aren't enough adjectives.

See you along the way!
the SconeLady

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