A) Kebbucks B) Currants C) Biscuits D) Bannocks
A) 1669 B) 1932 C) 1480 D) 1843
A) Mrs Fellard B) Robert the Bruce C) Frank Mathewe D) Anna, Duchess of Bedford
A) To signify a religious holiday B) To identify the baker's name C) To mark them as royal property D) To show the use of the highest grade flour
A) The Cornishman B) The Wellcome Collection C) The National Trust archives D) A History of Scotland
A) 1669 B) 1480 C) 1843 D) 1932
A) Butter B) Baking soda C) Baking powder D) Ale yeast
A) Cheese B) Currants C) Bacon D) Barley
A) Rye B) Oats C) Bere or barley D) Wheat
A) 2005 B) 1669 C) 1843 D) 1932
A) Commercial ovens B) Refined sugar production C) The griddle D) Baking powder
A) The Wellcome Collection B) A History of Scotland C) The Cornishman D) The British Baker
A) 1843 B) 1923 C) 2005 D) 1932
A) Devonians B) The Londoners C) The French D) The Scottish
A) £64m B) £46m C) £90m D) £50m
A) To distinguish them from home-made scones B) To make them easier to bake C) To save on flour usage D) For space efficiency when tessellated
A) They are cheaper to make B) They avoid baking powder C) They are healthier than store-bought D) They are tied to heritage baking
A) 100 B) 400 C) 244 D) 500
A) Mrs Fellard B) Anna, Duchess of Bedford C) Frank Mathewe D) James VI
A) 15th century B) 17th century C) Early 19th century D) 20th century
A) Japan, China and South Korea B) France, Germany and Italy C) United States and Mexico D) United Kingdom, Ireland, Canada, Australia and New Zealand
A) Cream tea and afternoon tea B) Dinner parties and galas C) Midnight snacks and picnics D) Breakfast buffets and brunch
A) The International Scone Festival B) Café Europe C) The European Culinary Fair D) The World Food Summit
A) The Home Counties B) Northern England and Scotland C) Southern England and East Anglia D) English Midlands and Ireland
A) English Midlands B) Ireland and the United States C) Northern England and Scotland D) Cornwall and Essex
A) Latin word sconnum B) Middle Low German schöne C) Middle Dutch schoonbrood D) Scottish Gaelic term sgonn
A) Edinburgh B) Aberdeen C) Glasgow D) Scone
A) A pan B) A girdle C) A rack D) A plate
A) As a cake B) As a bread C) As a biscuit D) As a pastry
A) It is lightly worked, not kneaded B) It is kneaded vigorously C) It is made with yeast D) It is fermented for days
A) As a pastry item B) As a type of cake C) In their own category Scones and Rock Cakes D) As a type of bread
A) Yeast B) Mashed pumpkin C) An egg D) Sour milk
A) Tattie scones B) Soda farls C) Tea buns D) Puftaloons
A) Clear lemonade B) Mashed pumpkin C) Sour milk D) Potato flour
A) Steamed B) Baked in an oven C) Boiled D) Fried
A) Singin' Hinnie B) Soda farl C) Pogácsa D) Tea bun
A) Salted pork B) Mashed pumpkin C) Dill D) Glacé cherries
A) Vinegar B) Mustard C) Gravy D) Jam
A) Dried dates B) Crowberries C) Mashed cooked pumpkin D) Potato
A) Soda farls B) Puftaloons C) Tea buns D) Pogácsa
A) Currants B) Butter C) Glacé cherries D) Evaporated milk
A) The New Zealand Baker B) Pacific Culinary Traditions C) Edmonds Cookery Book D) Kiwi Kitchen Classics
A) Toasted with butter B) Plain with coffee C) Cold with jam D) With clotted cream
A) Chocolate chips B) Icing C) Maple syrup D) Grated cheddar cheese
A) Spanish B) Italian C) German D) Welsh
A) Asado B) Mateada C) Merienda D) Siesta
A) Lighter B) Fluffier C) Denser D) Crispier
A) Triangular B) Circular C) Square D) Oval
A) American tourism B) British colonial rule C) European trade routes D) African culinary exchange
A) Dates B) Chocolate chips C) Pumpkin D) Maple syrup
A) Wine B) Milkshake C) Juice D) Mate |