There’s a good chance that if Britain had an official snack, it would be the scone. This humble, buttery delight has been a staple of afternoon tea for centuries, bridging the gap between a light lunch and dinner—or as some might argue, between happiness and utter bliss.
But before we dive into the recipe that’ll make you the star of every tea party, let’s explore a little history.
A Brief History of Scones
The word scone likely comes from the Dutch schoonbrood (fine bread) or the Gaelic sgonn (a shapeless mass). Its origins are debated, but one thing’s for sure: scones became popular in Scotland before spreading to England and beyond.
Originally griddle-cooked and made with oats, the modern scone as we know it—baked and made with flour—didn’t come into its own until the 16th or 17th century. The British ritual of afternoon tea (thank you, Duchess of Bedford!) elevated the scone to the status of royalty, where it remains today.
And let’s not forget the eternal debate: cream first or jam first? Cornwall swears by jam-first, while Devon insists on cream-first. Personally, I say: why not both?
Scones
Ingredients
- 225 g 2 cups self-raising flour
- 1 tsp baking powder
- 50 g 1/4 cup unsalted butter, chilled and cubed
- 25 g 2 tbsp caster sugar
- 150 ml 2/3 cup milk, plus extra for brushing
- A pinch of salt
- Optional: 50g 1/4 cup raisins or sultanas (if you’re feeling traditional)
Instructions
- Preheat the oven: Heat it to 220°C (200°C fan)/425°F. Line a baking tray with parchment paper.
- Mix dry ingredients: In a large bowl, mix the flour, baking powder, and salt.
- Add butter: Rub the butter into the flour mixture using your fingertips until it resembles fine breadcrumbs.
- Add sugar: Stir in the sugar, and if you’re adding raisins, toss them in now.
- Add milk: Gradually add the milk, mixing with a butter knife until a soft dough forms. Be careful not to overwork it!
- Roll and cut: On a floured surface, gently roll the dough to about 2.5cm (1 inch) thick. Use a round cutter to cut out scones, pressing straight down (no twisting!).
- Bake: Place the scones on the baking tray, brush with milk, and bake for 10–12 minutes until risen and golden.
- Cool and serve: Let them cool slightly, then serve with clotted cream and jam. Or just butter, if simplicity is your thing.
- Scone Etiquette and Tips
- Eat them fresh: Scones are best enjoyed warm and fresh. Reheating is acceptable, but next day scones are frowned upon by true aficionados.
- Cut, don’t tear: Always cut your scone in half rather than pulling it apart—unless you enjoy alarming your tea companions.
- Portion control: Don’t slather; dollop. The goal is elegance, not excess (though excess is secretly encouraged).
Nutrition
A Witty Observation
They say you should never judge a book by its cover, but you can definitely judge a person by how they eat a scone. Are they the jam-first type (meticulous and methodical) or the cream-first type (creative and daring)? Either way, scones are the perfect unifier—proving that no matter the topping order, everyone agrees that they’re just downright delicious.
Serve these at your next gathering, and watch as even the grumpiest of guests transform into tea-sipping, jam-smearing connoisseurs. Cheers to the simple pleasure of a freshly baked scone!
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