My recent topic on “how to butter your bread or biscuit” raised a few questions about how to properly eat a scone!
When enjoying “Afternoon Tea,” which is never to be confused with “High Tea,” the centerpiece of this ritual is the warm, fragrant scone.
Note: Many people make the mistake of calling this teatime ritual “High Tea,” but this is not the correct term to use. “High Tea” has historically been a hearty meat meal for the working class, eaten at a high dining table and served as their main meal around 5:00 or 6:00 PM when the laborers returned home from work.
The refined social ritual with dainty sandwiches and scones is always properly referred to as “Afternoon Tea.” So now knowing this fact, you may get a giggle when you see lovely venues offering “High Tea” instead of the proper term, “Afternoon Tea!”
A proper scone should never be sliced with a knife. Instead, look for the natural “waistline” and gently pull it apart with your fingers. This creates a lovely, craggy surface for your toppings to nestle into.
A few “No-Nos” to Know:
No-no: To slice your scone with a knife (like a bagel) horizontally in the center. Use your hands to let it “bloom” open.
No-no: To put the halves together, back on top of one another; it is not supposed to be a biscuit sandwich.
No-no: To spread the jam and clotted cream on the entire half. Break off a single, bite-sized morsel, top it with jam and clotted cream, and enjoy one piece at a time.
Always use thick clotted cream. Whipped cream is far too light for a traditional scone.
Whether you prefer the Devonshire way (cream first!) or the Cornish way (jam first!), the secret goal is in the grace of the ritual.
Wishing you a week filled with lovely traditions, and a warm scone too!
Xx
Holly