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Scone

Scone

What the Judges will be looking for?

The variety of products in this class can vary from sweet to savoury, either oven baked or from the hot plate. The scone may be produced from white or wholemeal flour.

The scone should be chemically aerated and not yeast raised.

The scone has no weight, size, or flavour restrictions.

The scone must be perfectly baked and have no unbaked “bone” in the centre.

The scone should have good appearance and a good shape, be well risen and have retained the intended shape.

The scone texture should be even, reasonably light and not heavy and doughy. It is accepted that a scone with an inclusion or perhaps treacle may have a heavier texture.

Ideally no unpleasant chemical after taste should be evident.


Who Are We?

Scottish Baker of the Year began in 2012 by the trade association Scottish Bakers. It rewards top quality baked goods made in Scotland by hard working bakers every single day.

Any Scottish bakers can put forward up to 10 of their star products to be judged and their customers can vote for them in the Customer Choice Awards.