McCarthy’s Pastry Glossary
Biscuit-like pastries or quick breads that are often rolled into round shapes and cut into quarters, then baked, sometimes on a griddle. Scones can be savory or sweet and are usually eaten for breakfast, or traditionally served with tea.
History: Scones got their start as a Scottish quick bread. Originally made with oats and griddle-baked, today’s version is more often made with flour and baked in the oven. As for the origin of the word scone, some say it comes from the Dutch word ‘schoonbrot’, which means beautiful bread, or schoonbrood meaning spoonbread. Others argue it derives from the Scots Gaelic term sgonn meaning a shapeless mass or large mouthful. According to Webster’s Dictionary, scones originated in Scotland in the early 1500s.
Scones became popular and an essential part of the fashionable ritual of taking tea in England when Anna, the Duchess of Bedford (1788 – 1861), one late afternoon, ordered the servants to bring tea and some sweet breads, which included scones. She was so delighted by this, that she ordered it every afternoon and what now has become an English tradition is the “Afternoon Tea Time” (precisely at 4:00 p.m.). They are still served daily with the traditional clotted cream topping in Britain.
Traditional Scone & Currant Scone
Buttery, flaky with the texture of a biscuit and topped with demerara sugar.
A sweeter scone with golden raisins, apples, apricot, white chocolate and drizzled with an orange
glaze. Definitely a customer favorite!
Shortbread originated in Scotland but due to popularity is made throughout the United Kingdom. This particular recipe comes from owner Neville Gardner’s family in Northern Ireland. Because his family was quite poor, they couldn’t afford to purchase many ingredients, which kept their recipes simple and scratch made. What makes this cookie unique is the buttery and crumbly consistency.
Neville and Linda visited Lifeforce Mill in Cavan, Ireland to find the most authentic Irish recipe. Brown bread is a wholemeal soda bread made with organic flours now sourced in USA.
Griddled Potato Farle
Known in Scotland at a Tatty (potato) Scone, it is a very popular way to use leftover mashed potatoes — especially in the North of Ireland. It’s a cross between a potato pancake and a flatbread. Fried in butter and served warm with most of our breakfast entrees.
Type of soft bread roll (or bap) unique to County Waterford. With a nice crusty top, it’s perfect for making a sandwich. The name is derived from either the French word blaad, for leftover dough, or blanc, for white (referring to the flour).
History: The roll came with French Hugenot settlers in the late 1600s, and it is claimed that white flour may have been largely unknown in Ireland at this point. The blaa is baked without artificial ingredients, thus it doesn’t travel far — although hardy Waterford ex-pats have been known to have frozen blaas shipped overseas to satisfy their hunger. The term blaa has come to be a feature of Waterford life, serving as a slang term for money, as well as carrying numerous other meanings in different contexts.
We will be using them for everything from our fry-ups to rolls for our banger/bacon butties, burgers and melts. We’ve worked hard to recreate the authentic texture and taste of the original rolls.
Unsweetened, whipped, thick cream. Typically served with our scones and jam.
Our very own recipe. Notes of coffee, chocolate and vanilla.