Let's Talk About The One, The Only, The Scone
Updated: Sep 20
Scones are a traditional British baked good that has a long history dating back centuries.
The exact origin of scones is not entirely clear, but they are believed to have originated in Scotland and were later popularized in England.
Originally, scones were made with oats and cooked on a griddle. As time passed, the recipe evolved to include flour and other ingredients.
Historically, scones were a simple and quick bread that could be easily made with basic pantry ingredients, making them a popular choice for afternoon tea or served with clotted cream and jam during high tea. Today, scones are enjoyed worldwide, and various regional variations and flavor combinations have emerged.
Funny fact around scones nowadays is the trhe debate over whether to spread clotted cream or preserves (jam) first on a scone.
It is a topic of discussion and preference, and it's known as the "cream or jam first" debate. The order in which you layer these toppings is a matter of regional tradition and personal taste. Different parts of the UK have their own customs, and even within those regions, opinions can vary.
Here's a breakdown of the two main approaches:
Devon Way (Cream First):
In Devon, a county in southwest England, it's common to spread clotted cream on the scone first, followed by a dollop of jam. This method is sometimes referred to as the "Devon Way" or "cream first." The idea is that the clotted cream serves as a rich and creamy base for the sweet jam.
Cornish Way (Jam First):
In Cornwall, another county in southwest England, it's more traditional to spread jam on the scone first, followed by clotted cream. This approach is often referred to as the "Cornish Way" or "jam first." The rationale here is that the jam provides a sweet foundation before adding the decadent cream.
Both ways have their own merits and flavor experiences.
The choice ultimately comes down to personal preference, and some people may not strongly favor one way over the other. In other parts of the world, people may have their own variations and preferences for enjoying scones with cream and jam. Some might opt to mix the clotted cream and jam together before spreading them on the scone, while others might enjoy alternating bites with varying ratios of cream and jam. When serving scones at a tea party or gathering, it's a good idea to provide both clotted cream and jam so that guests can choose their preferred method. This way, everyone can enjoy their scones just the way they like them.
Ok, here we go: after this little general background about this staple food at tea parties, I am including the recipe ,the ONLY recipe that has worked for me. I tried and tested so many...l and this is by far the easiest , more tastier and looking just like it should.
225grams self raising flour
150 ml of milk
pinch of salt 25 grams of granulated sugar
25 grams of butter
flour and salt into a bowl, stir in sugar
Rub in butter
Add sufficient milk to make a soft dough.
Turn onto a floured board and gently knead to remove any cracks.
Roll out light to 1"inch thickness.
Dip cutter in flour and cut the scones Do not wiggle the cutter.
Place on a floured preheated baking sheet
Glazed them with beaten egg or milk.
Bake in a preheated oven 425°F/ on upper shelf position for 10 mins approx.
Cool on a wire tray.
You are welcome.