Scones are a beloved staple of afternoon tea, with a rich history steeped in British tradition. These delightful pastries offer a perfect balance of flaky texture and subtle sweetness, making them an ideal accompaniment to a cup of tea. To eat a scone properly, break it in half horizontally with your hands, then spread each half with clotted cream and jam.

The order of toppings has sparked debate across the United Kingdom, with some regions favoring cream first, while others insist on jam as the initial layer. Regardless of preference, it’s essential to use small amounts of each topping to maintain the scone’s delicate flavor profile. When enjoying a scone, take small bites and savor the experience, allowing the flavors to meld with your chosen tea.

The Origin and History of Scones

Scones have a rich history dating back centuries, with origins in Scotland and a significant role in British culinary traditions. Their ingredients and preparation methods have evolved over time, shaping the beloved pastry we know today.

Traditional Components

Scones originated in Scotland in the early 1500s. Initially called “bannocks,” these early versions were made with oats, barley, or wheat flour. Baking powder, a key leavening agent in modern scones, was not yet invented. The original scones were cooked on griddles or baking stones over an open fire.

Traditionally, scones were served as a quick and filling snack for travelers and farmers. They were often round in shape and cut into quarters before baking. The basic ingredients remained simple: flour, fat, and liquid. As tea-drinking customs developed in Britain, scones became an essential part of afternoon tea.

Evolution in Cuisine

Over time, scones underwent significant changes in ingredients and preparation. The introduction of baking powder in the 19th century revolutionized scone-making, resulting in lighter, fluffier textures. This innovation allowed for oven-baking, replacing the earlier griddle method.

Scones diversified in flavors and forms. Sweet variations with dried fruits, particularly currants, gained popularity. Savory scones with cheese or herbs also emerged. The traditional triangular shape became common, alongside round and square versions.

Today, scones are enjoyed worldwide, with regional variations reflecting local tastes and ingredients. They’re no longer limited to teatime, often served as breakfast pastries or snacks throughout the day. Despite these changes, the essence of the scone as a quick, comforting bread remains true to its Scottish roots.

Scone Varieties

Scones come in a diverse array of flavors and styles to suit different tastes and occasions. From sweet to savory, there’s a scone for every palate.

Sweet Scones

Sweet scones are a popular choice for afternoon tea or breakfast. They often feature fruit, chocolate, or other sweet ingredients. Common varieties include:

• Raisin scones
• Blueberry scones
• Lemon scones
• Chocolate chip scones

These scones pair well with jam and clotted cream. Bakers may add a light glaze or sprinkle of sugar on top for extra sweetness.

Some sweet scones incorporate spices like cinnamon or nutmeg for added flavor. Fruit scones might use fresh, dried, or candied fruit depending on the recipe.

Savoury Scones

Savory scones offer a hearty alternative to their sweet counterparts. They often include herbs, spices, and vegetables. Popular savory scone varieties include:

• Herb and garlic scones
• Sun-dried tomato scones
• Bacon and chive scones
• Pumpkin scones

These scones make excellent accompaniments to soups and salads. They can also serve as a base for mini sandwiches.

Savory scones typically have a more robust texture than sweet varieties. Bakers might incorporate ingredients like whole wheat flour or oats for added nutritional value.

Cheese Scones

Cheese scones are a beloved variety that bridges the gap between sweet and savory. They feature cheese as a primary ingredient, creating a rich and flavorful pastry.

Common cheese varieties used in scones include:

• Cheddar
• Parmesan
• Gruyère
• Blue cheese

Cheese scones often include additional ingredients like chives, bacon, or jalapeños for extra flavor. They’re delicious served warm with butter or as part of a ploughman’s lunch.

These scones have a tender crumb and a slightly crisp exterior. The cheese creates pockets of melted goodness throughout the scone.

Ingredients and Baking Techniques

Creating the perfect scone requires precision with ingredients and careful attention to baking techniques. The right balance of flour, butter, and leavening agents is crucial for achieving that ideal texture and flavor.

Essential Ingredients

Flour forms the foundation of any scone recipe. All-purpose flour is commonly used, but some bakers prefer pastry flour for a more delicate crumb. Sugar adds sweetness and helps with browning. Salt enhances flavor and balances the sweetness.

Milk or cream provides moisture and richness. Some recipes call for buttermilk, which adds tanginess and helps activate the baking powder. An egg can be included for structure and richness, though not all recipes use them.

For mix-ins, dried fruits, nuts, or chocolate chips can be added. Fresh fruit is sometimes used but can make the dough wetter.

The Role of Cold Butter

Cold butter is crucial for creating flaky, tender scones. It should be cut into small cubes or grated before mixing into the dry ingredients. As the scones bake, the cold butter melts, creating pockets of steam that result in a light, flaky texture.

When incorporating butter, use a pastry cutter or your fingertips to work it into the flour mixture until it resembles coarse crumbs. This process should be done quickly to keep the butter cold.

Some bakers freeze their butter and grate it directly into the flour for even distribution.

Baking Powder Usage

Baking powder is the primary leavening agent in scones. It creates carbon dioxide bubbles that help the dough rise and become light and fluffy. Most recipes use about 1 to 2 teaspoons of baking powder per cup of flour.

For best results, use fresh baking powder. Old baking powder can lose its effectiveness, resulting in dense, flat scones. To test baking powder, mix a small amount with hot water. If it fizzes vigorously, it’s still good.

Some recipes combine baking powder with baking soda, especially when using acidic ingredients like buttermilk or yogurt. This combination can provide extra lift and a more tender crumb.

Preparing for Afternoon Tea

Proper preparation sets the stage for an elegant afternoon tea experience. Attention to detail in both table setting and tea selection enhances the enjoyment of scones and other treats.

Setting the Table

A well-set table creates an inviting atmosphere for afternoon tea. Use a crisp, clean tablecloth as the foundation. Arrange fine china teacups and saucers at each place setting. Place small plates for scones and other treats to the left of each teacup.

Lay out sterling silver or fine silverware, including teaspoons and butter knives. Position a cloth napkin to the left of the place setting or folded neatly on the plate. A three-tiered serving stand takes center stage, holding sandwiches, scones, and pastries.

Ensure proper lighting with candles or natural light from nearby windows. Fresh flowers in a low vase add a lovely touch without obstructing conversation.

Choosing the Right Tea

Selecting appropriate teas is crucial for a refined afternoon tea. Traditional choices include English Breakfast, Earl Grey, and Darjeeling. Consider offering a variety to suit different tastes.

Loose leaf teas generally provide superior flavor compared to tea bags. Use a teapot with a built-in strainer or a separate tea strainer for serving. Allow guests to add milk, lemon, or sugar according to their preferences.

Brew tea at the correct temperature and steeping time for each variety. Black teas typically require boiling water and 3-5 minutes of steeping. Green teas need cooler water and shorter steeping times to avoid bitterness.

Provide hot water for those who prefer their tea weaker or wish to enjoy a second cup.

How to Properly Eat a Scone

Eating a scone with proper etiquette involves a few key steps. These include breaking the scone correctly, applying condiments in the right manner, and following the traditional order of toppings.

Breaking the Scone

To begin, one should break the scone horizontally into two halves using their hands. This method preserves the scone’s delicate texture better than using a knife. The ideal approach is to gently pull the scone apart, creating two even pieces.

For those who prefer smaller portions, each half can be further divided into quarters. This results in more manageable bite-sized pieces. It’s important to break off only what one intends to eat immediately, rather than breaking the entire scone at once.

When handling the scone, it’s best to use a napkin to catch any crumbs that may fall. This helps maintain a tidy appearance and shows consideration for others at the table.

Applying Condiments

When it comes to adding toppings to a scone, it’s crucial to use the proper utensils. A small spoon is the ideal tool for applying condiments such as jam, clotted cream, or butter. This allows for precise portions and helps avoid making a mess.

It’s advisable to place a small amount of the chosen topping on one’s plate before applying it to the scone. This prevents double-dipping and maintains hygiene, especially in shared settings.

When spreading the condiments, one should do so gently to avoid damaging the scone’s texture. The goal is to create an even layer that complements the scone without overpowering it.

Order of Toppings

The order in which toppings are applied to a scone has been a subject of debate in British tea culture. There are two main schools of thought: the Cornish method and the Devonshire method.

In the Cornish method, jam is spread first, followed by a dollop of clotted cream. This approach is said to allow the cream to be better appreciated.

The Devonshire method reverses this order, with clotted cream applied first, then topped with jam. Some argue this method is more practical as the jam spreads more easily over the cream.

Queen Elizabeth II reportedly preferred jam first, followed by cream. Ultimately, the choice is a matter of personal preference, as long as it’s done neatly and with grace.

Etiquette and Cultural Norms

Scone etiquette reflects British tea traditions and cultural norms. While formal rules have relaxed in modern times, certain customs persist in both traditional and contemporary settings.

British Tea Culture

Scones are a quintessential part of British afternoon tea. They are typically served after savory sandwiches and before sweet treats. Proper etiquette dictates using serving utensils to transfer scones, cream, and jam to one’s plate.

The debate over whether to apply cream or jam first remains contentious. In Devon, cream is spread before jam, while Cornwall favors jam first. The Queen reportedly preferred jam first.

When eating, it’s considered polite to break off small pieces rather than cutting the scone in half. Spread toppings on each bite individually.

Modern Etiquette Considerations

Today’s scone etiquette is more relaxed but still values neatness and consideration. Use a knife to spread toppings, avoiding double-dipping in shared condiments.

It’s acceptable to eat scones with hands, but napkins are essential. Take small bites and avoid talking with your mouth full.

In casual settings, cutting scones in half is now common. However, in formal tea services, breaking off pieces remains preferred.

Be mindful of dietary restrictions when sharing scones. Offer alternatives for guests with food allergies or preferences.