How to Eat Scones: 9 Steps (with Pictures) - wikiHow (2024)

FAQs

How are scones usually eaten? ›

Scoop out clotted cream and jams onto your plate, enough for one scone. 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.

So when it comes to the big question of jam or cream first you would imagine her is the definitive answer. And now her head chef Chris Tombling has revealed that at Buckingham Palace the cream is always smeared onto the scone first, followed by a good dollop of jam.

“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.

In England the scones were either plain or fruit (raisins or sultanas) and that was the custom that I was used to. American scones are usually designed to be eaten alone, though a light glaze or frosting drizzle on top is very common.

Secondly (and perhaps most importantly), scones should always be served fresh, preferably straight out of the oven. If you must reheat your scones, then you should only ever do so in a pre-heated oven and NEVER the microwave.

The Devon Way of serving Cream Tea is to split the scone in half, spread clotted cream on each half, and then add a dollop of jam on top. The Cornish Way, on the other hand, is to split the scone in half, spread jam on each half, and then add a dollop of clotted cream on top.

According to research, what's widely known as the “Devon method” is putting your clotted cream on first and covering that up with jam whereas the “Cornish method” involves spreading your scone with strawberry jam and then topping that layer with clotted cream.

Traditionally scones are served warm with strawberry jam and clotted cream. However as these little buns are neither truly sweet or savoury it makes them wonderfully versatile, and they can be served in numerous different ways.

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.”

It's the royal way.

The late Queen Elizabeth II was a fan of a jam-first scone, and according to the royals' former chef Darren McGrady, it's the way they're served at Buckingham Palace garden parties. King Charles also appears to also be Team Jam.

How do Scottish people eat scones? ›

Although the English eat scones mainly at teatime, the Scots eat them at almost any time: with midmorning coffee, with soup and salad at lunch, at afternoon tea or high tea, and even with a glass of wine at the co*cktail hour.

'Firstly they should always be nice and toasty,' he said. 'To have your scones at their best, eat them while they are still warm. This ensures that they are still light and fluffy. '

From what I've gathered, the proper way to eat a scone is to split it and spread clotted cream (or butter) and jam on both sides. Never sandwich the sides back together. If serving with clotted cream, spread the jam first, then the cream. If serving with butter, it's butter first, then jam.

Scones are commonly served with clotted cream and jam; grated cheddar cheese is another popular accompaniment.

Traditional scones are bread-like biscuits that could be broken off of a larger dough. The earliest scones were unleavened and typically made with oats and milk. They were often cooked on a griddle and served with butter, jam, honey, or clotted cream.

Scones are a British afternoon tea staple and they're delicious served with jam and clotted cream. Not quite cake, but not really a biscuit or pastry either, scones have a unique texture that's entirely their own. Scones are traditionally made with flour, butter, sugar and milk, but where did the recipe originate from?