Today I demonstrated hearth cooking at a local museum for a group of senior citizens. I talked to them about the log cabin I was cooking in, and the types of cooking that happens at the museum. Samples of scones were handed out, and I was honored to hear some of the stories the guests shared about their memories of food and cooking elicited by the smell and taste of the scones. We also had guests from different cultures who said that people still do a fair share of cooking over open fires in their countries of origin. We talked about the similarities between scones, bannock, roti, and naan and commented on how universal breads are to people across the ages.

Shaping the dough.

Scone on the griddle.

Griddle scone ready to sample.