During this rather mild winter here on the west coast I’ve been feeding my local flock of birds two types of scones; those made with cream cheese and those made with butter.
I can categorically state the chickadee’s, robins, and Steller’s Jays in my back-forty prefer scones made with cream cheese.
I made some scones with cream cheese because I was out of butter and too lazy to go to the store just for butter. I made about 20 2-inch disks, placed them on two cookie sheets lined shiny-side face-down with aluminum foil, topped with a brushing of whisked egg and water, and baked at 400 degrees for 13 minutes.
After cooling for an appropriate time, I took one out to the back-forty, crumbled it and spread it around some trees where the birds like to hangout.
It was about 2:30pm when I put them out, so I settled on the back porch to have a smoke and wait for the action to start.
In about 15 minutes a couple of chickadee’s tentatively approached the spread. They nibbled away, then flew away, returning in a flash with about 20 other chickadee’s. This was the most chickadee’s I’d seen feeding at one time. I wondered if it was the cream cheese they liked so much.
I decided to experiment during December and January, alternating feeding the birds scones made with cream cheese and scones made with butter. The cream cheese scones won hands down.
A robin and a couple of swallows had tasted both mixtures, but they stayed around longer eating the cream cheese scones. The one Steller’s Jay visiting my back-forty preferred the cream cheese as well.
I made raisin scones using both mixtures, and the results were the same; cream cheese please.
I’m going to have to cut down on my scone feeding though. Some of the chickadee’s are becoming the shape of bumblebee’s and developing double chins.