Northern Ireland bakers break record for world's largest scone
A Northern Ireland bakery has officially broken the Guinness World Record for baking the world’s largest scone.
To celebrate their 150th anniversary, Belfast flour producer Neill’s Flour, alongside Patton’s Bakery in Newtownards, celebrity chef Jenny Bristow and catering students from the Belfast Metropolitan College attempted to smash a seven year-old Guinness World Record for the world’s Largest Scone at the end of 2017.
The whopping scone weighed in at a staggering 141.8kg and on Wednesday Neill’s Flour confirmed that after a tense wait for approval from the Guinness World Records, the company is now officially the new world record holders, beating the previous record of 119.45kg, achieved in Eltham, New Zealand in 2010.
Neill’s Flour decided to attempt the world record in the hope of ending its 150th anniversary year on a high and Sales and Marketing Manager, Karl McCrum was delighted to hear the great news from the Guinness World Records.
“It was very important for us at Neill’s Flour to make our 150th year a memorable one and achieving this fantastic Guinness World Record is the perfect way to end the celebrations! It took a lot of time and preparation from everyone involved in the record attempt and it’s great to see that all of the effort and hard work has paid off," he said.
“I would like to thank Warren Patton of Patton’s Bakery, Chef Jenny Bristow and the students from Belfast Metropolitan College for taking part, as without them the record attempt wouldn’t have been possible. They are just as much world record holders as we are!”
The attempt took place on 22nd November 2017 at Patton’s Bakery in Newtownards and Warren Patton, proprietor of the bakery was thrilled with the Guinness World Record news.
“An unbelievable amount of time and work was put in to achieving the Largest Scone world record. I am over the moon that we were able to secure it here in Northern Ireland and hopefully it’ll be ours for many years to come," he said.
The record breaking scone took four hours and seven minutes to bake and was made using Neill’s own award-winning brand of flour. The ingredients included a huge 70 kg of flour, 10kg of butter, 55kg of buttermilk, 10.5kg of sugar and 2.2kg of baking powder.
Belfast Telegraph Digital