A HUGE no-no is making a scone sandwich by putting the two halves together with the cream and jam in the middle. Don't do it! Shudder. Scones are meant to be eaten with your fingers, not a fork.
They should be eaten in two halves, rather than being sandwiched back together. There's an everlasting debate about whether cream or jam should be added first to the scone. While the Devon tradition is for cream with jam on top, the Cornish prefer it the other way around.
Cream or jam first is the great, old scone debate that divides afternoon tea lovers. If you follow the Devonshire method, you'll smother your scone in cream before adding jam, while if you live by the Cornish method you'll go jam then cream first.
Feel free to eat scones any time of day you choose!
For it turns out that scones are … fattening. A Food Standards Agency (FSA) report has found that the average scone contains 408 calories, with the best – sorry, most fattening – clocking up a remarkable 756 calories and 39.2g of sugar.
There's a good chance that you enjoy eating scones with your coffee or tea. You might even be in the habit of eating them several times per week. While this isn't necessarily bad, scones aren't exactly the healthiest type of food. They contain a lot of calories, and they are high in cholesterol, too.
However most people in Australia serve scones with a spread of jam and a dollop of whipped cream on top. You can check out the state of DT in Australia in the Devonshire Tea Guide.
Well, according to Darren McGrady, a former chef who worked for the Royal Family for over 10 years, the Queen prefered jam first. He tweeted: “The Queen always had home-made Balmoral jam first with clotted cream on top at Buckingham Palace garden parties in the royal tea tent and all royal tea parties.”
What goes on a scone? Scones are most commonly made either plain or with raisins and sultanas. Although they can be enjoyed with any topping, the Brits traditionally enjoy scones as part of a cream, or afternoon, tea. Generally, scones are topped with clotted cream and jam – usually strawberry.
Traditionally scones with added fruit are served with butter only; plain scones with butter and jam or cream and jam. Clotted cream and lemon curd are never served together. These days, people do spread jams on the fruited scones, but it is a good idea to use a jam that complements the fruit.
Scones are meant to be eaten with your fingers, not a fork. Actually, there really isn't a use for a fork during the entire afternoon tea service. It's strictly a knife and spoon affair. Scones are best when they're served warm.
“The only way to serve a scone is by putting on the jam first. It's easily spreadable, and visually, it looks much better with the jam on the bottom and a good spoon of Cornish clotted cream on top. We take a lot of pride in our clotted cream.
Clotted cream, sometimes also called Devonshire or Cornish cream, is a thick cream that often accompanies scones in the UK.
Toast a slice and top it with jam and cream...or anything you like...for an experience reminiscent of a freshly baked scone in your own home. Or simply eat it straight from the pack...just as yummy!
Originating in Scotland, scones are usually served hot, split in half and buttered. They are an integral part of the tea time menu. Preheat the oven to 425º F. In a medium bowl, mix together the flour, sugar, baking powder, baking soda and salt.
Starches like pasta or potatoes
As Elizabeth's chef Darren McGrady told The Telegraph, the monarch avoided these ingredients in order to keep fit. McGrady explained, "When she dines on her own, she's very disciplined. No starch is the rule. No potatoes, rice, or pasta for dinner.
Simple cooked meat and vegetables lead the way, with space for pheasant or venison should the Queen wish. Of course, Queen Elizabeth loved a Sunday roast just as much as anyone else. Along with chocolate, the Queen enjoyed some strawberries or peaches for dessert.
Her Majesty started the morning off with yogurt, cereal, or toast but sometimes opted for smoked haddock or kippers, which was one of her favorite breakfast options. British Heritage Travel notes that the Queen enjoyed scrambled eggs with smoked salmon on special occasions.
If you're in the USA, however, a 'biscuit' is what Australians and the English may refer to as a scone. American biscuits are usually enjoyed as part of a savoury meal, served with meat and gravy.
A scone is a traditional British baked good, popular in the United Kingdom and Ireland. It is usually made of either wheat or oatmeal with baking powder as a leavening agent, and baked on sheet pans.
A Biscuit (U.S.) Is a Scone (U.K.)
The main differences are that scones tend to have less butter (because you'll add butter to it when you eating it — or else, clotted cream or jam) while American biscuits tend to have more butter and light layers.
Summary – Muffin vs Scone
Muffins and scones are two sweet baked goods loved by everybody. However, muffins are sweeter than scones. In addition, scones contain more fats and calories than muffins and are considered to be less healthy than scones.
Down the donut.
A plain, chocolate- or vanilla-glazed version will often be lower calorie than the a small-sized scone, though they're largely equal in calories from saturated fat (and short breads like scones typically pack more sodium than their doughy counterparts).
The Basics of Eating a Scone Properly
Break apart a small bite-sized portion of scone with your hands or if using a knife, cut the scone horizontally. Use a knife to slather on cream and jam onto the broken-off piece of scone. The bite-sized piece of scone should be eaten in 1-2 bites.