For afternoon tea, it seems to be that 'scone' is the single essential item for ... more than cakes, more than sandwiches or whatever ... Traditional English scones may include raisins or currants, but are often plain, relying on jam, preserves, lemon curd or honey for added flavor -- and perhaps with a touch of clotted cream ... This is known as cream tea or Devonshire tea.
With the Scottish origin, the scone is related to the ancient Welsh tradition of cooking small round yeast cakes on bakestones by using oats then shaped into a large round and scored into four or six wedges (triangles) and griddle-baked over an open fire. Nowadays, the ingredients, butter, milk, and the tiniest amount of sugar, are used for baking in fifteen minutes. Somewhere somehow, someone spared an idea to include sultanas (dried raisin) in the mix too.
Yes, the greatness charm of English (or British, I would say) scone in on its look of plain (no sugary decoration, no cream or exotically-perfummed topping or filling), in comparison with the overblown cupcake or the fancy macaron. Don't you think 'Scone' is the most precious thing than other fashionable baked goods ???
Another thing to know about 'scone eating manner' is to have the same manner in which one eats a dinner roll -- Simply break off a bite size only piece, place it on your plate and then apply, with your bread and butter knife, the jam in which clotted cream is always the last.
Hope you enjoy your next afternoon tea time and the magic of precious scone ... Don't forget that The BakeHouse can provide you freshly-baked scone for you to enjoy this brilliant tradition ...
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