Colonial toasted peelcorn oat scone at Big Jones
Colonial toasted peelcorn oat scone ($7)
I'm always looking for interesting and historic bakery receipts we can use to enhance our brunch menu or utilize on special menus, and I'm also always looking for interesting heritage grains to ensure the authenticity of our cooking. It came naturally then, that when Anson Mills introduced a toasted peelcorn oat flour harkening back to colonial days that I had to create something to use this flour. It didn't take much reading to learn that in the very early days of the nation, oat flour was commonly used to make scones, so I followed suit. Accompaniments are clotted cream, another traditional during colonial days as the process helped preserve the cream longer than keeping it fresh, and sourwood honeycomb from the Blue Ridge Mountains. Sourwood honey is known by honey enthusiasts as "a biscuit's best friend" and one taste will tell you why - it's bright, sunny, and wonderfully light yet rich. It's one of the best honeys from the South, the land of honey, and increasingly hard to find. Here, we hope to revive some enthusiasm for sourwood honey so beekeepers will keep making it. It comes from a tree called sourwood or sorrel tree, which grows in stands throughout Appalachia,the Carolina uplands, Georgia, and Alabama.
Pairing: Black coffee, oolong tea, or champagne
gluten-free, small plate, artisanal, heirloom ingredient, heirloom recipe, heritage, historical dish, homage dish, organic, regional specialty, unique/rare varietal, and specialty flour
Posted 01/17/12
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