FEW other baked goods can compare with biting into a freshly baked scone, and five-star The Table Bay hotel at the V&A Waterfront has given these simple confectionaries a modern take especially for Valentine’s month.
The British classic will still be served, but the hotel’s executive chef, Lindsay Venn, has developed a tempting myriad of toppings – sweet, savoury and vegan – to lift the teatime treat to gourmet level.
Guests can start with a classic queen scone served with crème fraîche, homemade strawberry preserve and mature cheddar cheese. Then sample a raspberry matcha scone dipped in white chocolate, or a cinnamon, pecan and caramel pinwheel scones with salted caramel.
Those who prefer something savoury can snack on a selection herb and pepper scones with toppings of smoked snoek and Camembert with a tomato chilli jam, or roasted maple pear with blue cheese and walnut crumble. The third out-of-the-box savoury option is cured beef with homemade cheese spread on a charcoal scone.
For those who eschew animal products, vegan toppings include grilled baby marrow with hummus, balsamic roast red onion, or exotic mushroom with deep fried kale and buchu smoked tofu with a ginger soy glaze.
We asked Lindsay a few questions about what makes this humble cake so iconic:
- What are the elements of a perfect scone?
It should be freshly baked, using butter for a flaky and flavourful scone.
- What is your secret to the perfect scone-
A little tap on top before putting them in the oven so they rise straight.
- Do you make scones at home for your family?
Yes indeed, and lots of my ideas come from this and our tastings at home.
- How do you ring the differences?
I like to make the preserves myself and play around with flavours at this stage already for the final product.
- What is your favourite tea to drink with scones?
A cup of vanilla-honey Ceylon tea, my personal recipe.
From Sunday, 12 February through to 29 February, couples can enjoy a selection of 12 scones between 2.30pm and 5pm daily. The cost is R250 per person and bookings can be done via [email protected] or by calling 021 406 5988.
