Scones are a quintessential part of a tea party.
And for celebrating the Queen’s Jubilee, they are an absolute must.
Scones are generally served as a part of the afternoon tea and they’re eaten with jam and clotted cream. And they are actually quite an old pastry. They are thought to have been created in Scotland in the early Renaissance because the first known reference to a scone was made by a Scottish poet in 1513. At the time, they were baked on a griddle over a fire and made using oats.
There are two ideas as to how the name of the scone came about. One is that it is related to the Dutch “schoonbrot” which means fine white bread and the other is that it comes from the German “sconbrot,” meaning fine or beautiful bread.
But the scone didn’t come into the afternoon tea ritual until later on, as a part of the tea service of Queen Victoria. They were popularized by Anna, the Duchess of Bedford, who was a close friend of Queen Victoria. She requested lighter food to be served during the afternoon, which included tea, biscuits, and scones, and that’s when the ritual of Afternoon tea first came into being.
There is a big debate on the best way to eat a scone, so you’ll have to decide if you’re #TeamJam or #TeamClottedCream. There is a question of which is added first. For example in Cornwall, the jam is added first so that it sinks into the texture of the scone and then the cream is added. For Devon, it’s the opposite. Which do you prefer?
Luckily, baking scones is incredibly easy and the payoff is amazing! And you’ll have to decide how to best eat your scone.
Scones always make me feel better, from their buttery flaky outside to the soft and warm interior. When I’m PMSing a scone is the first thing I want to eat. You can never feel stressed when you’re eating a scone!
You’ll love this recipe for buttermilk scones, you might be making them every week after trying them.
What You Need:
- 3 cups of all purpose flour
- ½ teaspoon baking soda
- 2 ½ teaspoons baking powder
- 1 pinch of salt
- ¾ cup of melted butter
- ¾ cup of buttermilk
- 1 cup of berries
- 1 tablespoon of powdered sugar (for dusting)
Directions:
- Preheat the oven to 425 degrees.
- Pour all of the dry ingredients into a bowl and mix them all together.
- Melt the butter and pour into the dry bowl next, add the buttermilk and mix all together.
- Add in the berries and mix with your hands, so you don’t over mix
- Use a glass to cut the scones into circles that are about an inch thick and place them on the oven pan.
- Bake for 13 minutes and then take out of the oven.
- Let the scones cool for a couple of minutes and then sprinkle the powdered sugar on top for aesthetics.
Did you try making your own scones? We want to hear about it! Email hello@jubilance.com to tell us about your scones.
