With National Cream Tea day passing just over a week ago and Wimbledon in full swing, we were inspired to do our July’s feature on scrumptious scones. These tasty goods date back all the way to the early 1500’s and have developed a long way all around the globe since. Read more as we venture into a quintessentially British tradition, discussing our favourite toppers and exquisite recipes.
Scones are usually made of barley, oatmeal or wheat, and are best mixed by hand before placing on sheet pans until baked to perfection. Ours are as British as they come with a light and fluffy texture whilst a bad scone on the other hand will be firm and heavy. Traditionally on this side of the pond, we top our lightly sweetened scones with whipped cream and fruit jams however the US prefer a more savoury scone “biscuit” with toppings such as deli meat and sharp cheeses.
All over the world scones have become increasingly popular, especially in the US, England, New Zealand, Belgium and Australia with the Australians even adding pumpkin to their batter! In the mid 2000’s showing a 9% increase over the previous 5 years, it was estimated that the UK scone market alone was worth a staggering £64m.
Nowadays being prepared at home, they may take various shapes including triangles and squares with height whilst the original scone was round and flat. The original scone, usually as large as a medium-sized plate were baked on a griddle before being cut into triangular sections for serving. In Scotland many would now call the large round cake a Bannock. Scones are related to the ancient welsh tradition of cooking leavened breads on griddles. The Scots also have many different varieties with some of their savoury ones being soda scones and tattie scones which look quite like small, thin pancakes.
Fun Fact – The Scottish treat is rumoured to have been given its name from the Stone of Destiny (or Scone), where the Scottish Kings were once crowned.
The classic scone has generated a few disputes over how to pronounce the word and as to which order to top it. The Cornish method is to spread your favourite berry conserve first before dolloping your cream on top. Whereas the Devon style is the opposite and is considered more aesthetically pleasing.
How do you pronounce scone, S-con or S-cone?
Here are our scrumptious scones with our best-loved toppers!
We only like to use the finest and freshest ingredients in all our baked goods and that extends to everything we choose to pair them with.
All the fruit used in these images are lovingly grown here in the UK.
Homemade lemon Curd,
Cream, Tangy raspberries and lemon zest.
Lo and behold our office staff’s favourite. Zingy, tarte lemon curd, swirled cream, fresh raspberries and a light grating of lemon zest.
Blueberry, Cream &
Canadian Maple Syrup.
What better way to start a morning than with our delicious fruit scone containing currants and sultanas topped with fresh cream, wild blueberries and sweet, smooth maple syrup. These scones are wonderfully light with a crumbly texture which had our staff finishing off each little crumb.
Blackberry Jam, Cream,
Sour Cherries and shaved white chocolate.
We wanted to try something a little different and opted for bitter but sweet blackberry jam complimented by whipped cream, sour cherries and sprinkled with white chocolate.
Our gluten free scones were perfect for our afternoon tea trio. We gave a sample of these to our visitors this day and they were shocked to hear that they were gluten free as with so much love and care put in to our recipe, they couldn’t even tell the difference! On the left we have our yummy fruit scone topped with beautiful blueberry jam, cream and sweet blueberries. On the right we have gone for raspberry jam, cream and tangy raspberries. And of course in the middle we have a classic, strawberry jam, fresh cream and sliced delicious strawberries. Historically, according to Anna the Duchess of Bedford (1788 – 1861), Afternoon Tea commenced at exactly 4pm. Here at Fosters we like to savour our scones at any time of the day… we won’t tell if you don’t!
A perfect respite from the drama and heat of the Wimbledon Championships is Afternoon Tea. Wimbledon is synonymous with strawberries and the tournament takes these juicy, little berries very seriously. On the day before Wimbledon, to ensure the utmost freshness and sweet taste, the strawberries used on their scones are picked the day before from farms in Kent. They then arrive at 5.30am before being inspected and hulled. Guests attending Wimbledon consume around 166,000 servings of strawberries and an average of 110,000 scones!
Garlic and Herb soft cheese, Spanish chorizo and
This one is our go to savoury scone. First, we spread the delicious soft cheese across before folding spicy chorizo on top, garnishing with a generous amount of chives.
Flavoursome plum and apple chutney and mellow wensleydale cheese with apricot.
For this one we used our tasteful cheese scones made with red cheddar, topped it with a divine chutney which pairs incredibly well with Wensleydale cheese containing apricots.
sliced avocado and chives.
With the nations love for cream cheese we thought we would choose another flavour. We opted for heavenly caramelised onion, placed on the creamy and perfectly ripe avocado and scattered across the remaining chives.
Fancy indulging on some rich scones after reading this? Check out these enticing recipes:
Cheese and sage scones