Scones 101

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Can you spot the difference?

There is regional debate when it comes to the assembling of scones, Devonshire style is clotted cream first, then strawberry jam (left) Cornish style is strawberry jam first, then clotted cream (right).

A Cream Tea consists of tea served with scones, clotted cream and strawberry jam.

Afternoon tea consists of tea served with three courses, eaten in the order of sandwiches, scones (served with clotted cream and strawberry jam) and cakes/petit fours (also known as the sweet course). Small savoury items may be added to the sandwich course.

A Royal tea is afternoon tea served with champagne.

It is thought highly hospitable to provide at least two types of tea to guests. 


Clotted Cream

Clotted cream is rich and sweet in taste, thick and spreadable like butter.

Clotted cream recipe https://cookthismeal.com/recipe/18894-chef-johns-clotted-cream


Eating Scones

At the the table, scones should be gently broken apart, not cut, this is done to acknowledge the skill of the baker. A perfect scone is light and fluffy. 

Scones should not be eaten sandwiched together like a burger, scoffing food interrupts pleasant conversation.

However, please note that for large catered events, it is perfectly acceptable to cut scones and to pre-assemble for guests, as is done at The King & Queen’s Royal Garden Parties when up to 2,000 people are present. 

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