Cream teas

Get that holiday feeling with afternoon tea in the garden.

Cornish and Devon
Cornish and Devon

The origins of the humble scone hail from a Scottish griddle baked bread. The origin of the name is more of a mystery with some suggesting a link to the Dutch word ‘schoonbrot’ meaning beautiful bread, while others say they are named after the Stone of Destiny where Scottish Kings were crowned.

The Duchess of Bedford (1788-1861) is credited with making the ritual of afternoon tea popular. She complained about feeling peckish mid afternoon and asked for tea and sweet breads which included scones.

There are two pronunciations of the word scone, one rhyming with con and the other with cone. Some argue the latter is the “posh” version but I believe it to be a regional difference. Apparently the con sounding pronunciation tends to be found further North. As a Southern belle I say s-cone and my posh hubby with Northern origins says s-con.

We both agree on how to serve our scones though. We eat ours the Cornish way, jam first then clotted cream.

Travel Cafe scone recipe Oven 200C or 180C fan Gas mark 6
250g SR flour
pinch salt
1 teasp baking powder
40g unsalted butter
1 egg plus 1tblsp greek yoghurt and water to 100ml beaten
20g caster sugar
50g sultanus

Rub butter into dry ingredients.
Add sugar
Stir in beaten egg and yoghurt
Knead gently to form dough
Roll out to 2cm thickness
Cut using 4cm cutter
Brush tops with egg or milk
Bake for 8-10 minutes

Serve with strawberry or raspberry jam and lashings of clotted cream

YUM ; )