Few other baked goods can compare with biting into a freshly baked scone, and now the five-star Table Bay Hotel 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 treats to a gourmet level. Guests can start with a classic queen scone served with crème fraiche, homemade strawberry preserve and mature cheddar cheese. Then sample a raspberry matcha scone dipped in white chocolate or a cinnamon, pecan and caramel pinwheel scone with salted caramel.
Those who prefer something savoury can snack on a selection of 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 mushrooms with deep-fried kale and buchu smoked tofu with a ginger soy glaze.
We asked Venn a few questions about what makes this humble cake so iconic:
1. What are the elements of a perfect scone?
It should be freshly baked, using butter for a flaky and flavourful scone.
2. What is your secret to the perfect scone?
A little tap on top before putting them in the oven so they rise straight.
3. Do you make scones at home for your family?
Yes indeed, and lots of my ideas come from this and our tastings at home.
4. 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
5. 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 2.30 pm and 5 pm daily. The cost is R250 per person and bookings can be done via [email protected] or by calling (021) 406 5988.
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Feature image: Supplied
