Scones are a quintessential English pastry that you can enjoy for breakfast, elevensies or afternoon tea. Believed to have originated in Scotland, scones were traditionally prepared with oats. Today, however, scones are prepared with wheat flour and have the flavour of a crisp and creamy cake. They are available as plain cream scones, or in variations that include dried fruits, nuts, chocolate bits and spices. If you plan to offer flavoured scones, they should be eaten on their own. You can however transform plain scones into a connoisseur's delight. Serve scones the classic English way -- with a variety of sweet or savoury appetizing accompaniments such as jams, creams and butters.
Serve scones warm. If the scones are not freshly prepared, warm them in the oven prior to serving. Set the warmed scones on a serving tray.
Fill two glass bowls with 175 g (1/2 cup) of jam and lemon curd and two more bowls filled with 112 g (1/2 cup) clotted cream and butter. If you do not have clotted cream, use thick, unsweetened whipped cream instead. Set a serving spoon alongside each bowl, for guests to take individual helpings.
Provide each guest with a small side plate to serve the scone, a knife to spread the accompaniment, and a teaspoon to eat the scone. If you know your guest's preference, or plan to offer only jam and clotted cream, you can also prepare the scone just before they arrive. Cut the scone into half. Apply jam first and top it off with a dollop of clotted cream.
Prepare a hot beverage to accompany the scones. Brew Earl Grey tea, a classic English favourite or offer herbal blends or coffee, and serve warm.
You can store freshly-baked scones at room temperature for around two days. Cover the scones in an aluminium foil or cling film to prevent them from drying out. Substitute scones for other breads while having lunch or dinner.
Tips and warnings
- You can store freshly-baked scones at room temperature for around two days. Cover the scones in an aluminium foil or cling film to prevent them from drying out.
- Substitute scones for other breads while having lunch or dinner.