The first scone is what I like to call the practice scone. It not until the third -nay fourth- that you develop any kind of scone-eating expertise. ~
I have enjoyed scones many times, and while I don’t think I could consume four at one sitting, I wish I could. American Biscuits are similar and readily available, at least at my house, but the texture isn’t the same as scones. Speaking of not the same, the ones you get at chain bakeries bear little resemblance to those available in the United Kingdom. That’s appropriate since that’s where they were born.
History
Provenance is uncertain, but Ackroyd’s Scottish Bakery believes scones first appeared in Scotland in the 16th century. The name, according to a UK website, Freshways, is derived from the Dutch word schoonbrot, meaning fine white bread. However, the source may also be attributed to the German sconbrot, meaning beautiful bread. Whatever you call them, they may have evolved from bannocks, an “oat-based flatbread” that used to be cooked on a griddle. Bannocks were round, but when the cook cut them into quadrants, they looked like the scones you see now in Panera. Well, that shape, anyway.
There are two differences in Scottish scones and those you find in England. The first is the taste; the Scottish version is not as sweet. The second is that England’s scones sometimes contain dried fruit. When I was in the UK, I don’t recall preferring one version over the other, but what’s not to like about either?
I would be remiss at this point if I did not mention that even within England, there are differences in scones, at least in the way they’re served.
Jam first? Cream first?
It is hard to beat a British scone with jam and clotted cream,* but assembly is critical. You didn’t know it mattered? Let me fill you in. In Cornwall, spread the jam on first and top it with cream. In Devon, though, the next county to the east, put the jam on top, after the cream. I don’t have a dog in that fight, but it seems logical to put the heavier ingredient (jam) on the scone first and top it with the fluffy stuff. Not sure it impacts the taste, but I understand the passionate positions. I am picky about the way I assemble a hamburger, so I can’t in good conscience judge someone for scone protocol. *Similar to butter, but with 55% fat and consistency like cream cheese.
People in the know associate Cornwall and Devon with cream teas, though you might find them available elsewhere. They are indulgent and delicious treats with cakes and scones–and tea, of course–and are used to break the fast between breakfast and lunch. AKA elevenses. Note the absence of savory dishes. What a great idea, and what a shame we didn’t retain that custom on this side of the pond.
So, what about sliced bread?
Yeah, commercially sliced bread was a great invention. That said, I can’t say I care that much about how uniform my bread slices are. That, and I haven’t eaten any commercial bread yet that could compare with the scones that have graced UK tables for almost 1,000 years. Yes, I can put jam on toast. No, it isn’t as tasty.
And, yes, I’m an Anglophile, as you may have gleaned from a post on differences in food naming between the colonies and the Mother Country. This does not mean I love all things British. I am inextricably attached to American breakfasts (the way I cook them, anyway), American bacon, and American coffee, to name a few. There is no question, though, that Brits know their pastries and breads. And if I needed to reside in the British Isles for an extended period, I believe I could live on scones and hot tea for the duration. With strawberry jam and clotted cream on top, of course.
Deffo.
I once asked Panera for clotted cream when I ordered a scone. They looked at me like I was crazy. 😁
I’ll bet they did! There are probably many things you might have mentioned that they have never heard of. 😉
While we were in Bourton- on-the- Water in the Cotswolds we had a pastry snack in a small cafe. The couple sitting next to our table overheard me questioning about cream tea. When they left he smiled and told us to be sure and spoon jam first then clotted cream if we visited Cornwall. I was obsessed with flapjacks! What’s your fav, crunchy or chewy? I found a recipe for the chewy variety and prefer flapjacks to scones.
I didn’t try any flapjacks when we were over there, but will definitely try them if (when?) we go again.