Thoughts on the scones of Dimbura, a tea specialty store

The scone sales at the online shop that started the other day were sold out on the same day!

Thank you so much everyone (*^^*)

Shipping started on August 26th, so please wait for a while!

Today I would like to talk about the scones made at the tea specialty shop Dimbura because I have a special feeling (*´∇｀*)

The scones that I make at my (current) tea shop, Dimbula, are the ones that my father learned directly from Mr. Caron, an Englishman.

(Left: Me, Center: Mr. Caron, Right: Father)

Dad, you have such a nice smile. I've always been the one taking pictures, so I didn't expect there to be pictures of such a good smile (*^^*)

I'm holding hands with Caron-san (laughs).

Caron's scones that my father and mother taught me and I ate when I was little are also good memories.

The leaves that serve the scones are the ivy that my father is good at.

It seems that there was no mold for scones at that time, and Mr. Caron seemed to say that it was okay to use only hot water, and this photo is exactly the one that was pulled out with hot water. This scone was really great with milk tea!

Even in the tea class, I think my father has talked about it (* ^ _ ^ *)

It seems that anything is good if you get out of the mold!

The most important work that influences the taste and texture that Caron taught me is that I always do the scones that I make at the current tea specialty shop Dimbula.

The scones sold at the tea specialty store Dimbula are made in many different flavors, with flavors that I like and that I want to try. Not powdery. It is a scone that can be eaten deliciously without jam or clotted cream.

Many kinds of scones will be born in the future. Even so, I will continue to protect what my fathers learned from Caron back then (〃^▽^〃)

Once all shipments are completed, we will start accepting online and phone orders again!

Thank you very much (*ᴗˬᴗ)⁾