Eating a scone is the traditional British way to enjoy a cup of afternoon tea, so it’s no surprise we have a National Scone Day!
Whether you love a plain scone slathered in clotted cream and jam, a buttered fruit scone, or a tasty savoury scone, Friday May 30 is the perfect day to indulge in your teatime treats.
Did you know…?
- Scones became a staple of afternoon tea in the early 19th century. They were popularised by the Duchess of Bedford as a light refreshment between lunch and dinner.
- British scones are often lightly sweetened, but they can also be savoury. Northern Ireland has savoury ‘soda scones’ made with sourdough and sour milk, while Scotland has ‘tattie scones’ made with potatoes and flour.
- Cheese scones can also contain bacon and onion. Dropped scones are made like pancakes, dropping dough onto a hot griddle.
- Fruit scones can contain raisins, currants, sultanas, peel, and glacé cherries.
- In 2023, a West London woman completed a decade-long project to sample a scone at every National Trust site (244 across Wales, England, and Northern Ireland).
- Scones are also eaten in Australia, New Zealand, South Africa, Norway, the USA, Zimbabwe, Hungary (pogača), and Slovakia (pagac). They still are popular in tea houses in Argentina’s Chubut Valley after Welsh settlers brought the habit of eating them to Patagonia in the 19th century.
The great jam first v cream first debate
This debate has raged between Devon and Cornwall for decades!
In a Devonshire cream tea, the clotted cream is put on first and the jam added on top.
In a Cornish cream tea, the jam goes on first and the clotted cream is added on top of it.
Are we going to get involved and say which method is right…?
Not on your Nelly! We’re keeping our heads down. You enjoy your scones your way…
Some of our favourite scones
Eton mess scones – Make a batch of traditional plain scones and fill them with a delicious combination of chopped strawberries, meringue, and cream. (You could also enjoy plain scones with the jam of your choice. We love gooseberry, rhubarb and ginger, strawberry, and raspberry jams with clotted cream.)
Sultana scones – Sultanas are so delicious combined with buttermilk in these treats. Or, use normal milk with a little vanilla extract and lemon juice for added zing.
Ice cream scones – Use ice cream with flour and baking powder. Mix with pinch of sea salt and pour into a battered muffin tin, then bake. Serve while still warm with name and cream.
Cheese scones – Add a pinch of cayenne pepper to lift your mature Cheddar, then glaze with milk and add some more cheese on top. Perfect for picnics. Try a version with Manchego and chorizo for a taste of Spain or add sage to your Cheddar for a savoury British taste.
Lemonade scones – Use lemonade (not reduced sugar varieties) with caster sugar, egg, flour, double cream, and baking powder to make your scones, glaze, and bake as normal. A great addition to teatime.
Dill scones – A fantastic alternative to bagels! Top them with cream cheese and smoked salmon.
Rosemary and olive drop scones – A mouthwatering savoury nibble ideal for any party. Top them with melted slices of goat’s cheese and halved cherry tomatoes.
Devonshire splits – Much lighter than traditional scones as they’re made with yeast and allowed to rise like bread. Enjoy with jam and cream.
Tattie scones – Make with floury potato, butter, flour, and salt and cook on a griddle. Serve hot. A great addition to a fried breakfast or tasty with scrambled eggs.
Tips to make a perfect scone
- Use a recipe with yoghurt or sour cream to keep the scones moist.
- Don’t over mix your batter or you will end up with a tough scone.
- Fold the dough on itself a few times to give it flaky layers.
- Chill your dough in the freezer before baking to help it hold its shape and prevent all the butter from melting out straight away.
Take a look at our delicious desserts in our sample menus.
