Hot off the press — or out of the broiler! Scones, a British afternoon tea treat, are the focus of today’s Doodle. They can be found in almost any bakery, from the northern tip of Scotland to the southern tip of England, and are typically eaten with jam and clotted cream. The concept of “afternoon tea” was first presented and offered in London on this date in 1657.
Many people believe that scones were first made in “royal tearooms” in Scotland in the 1500s. It’s said that Anna Russell, the seventh Duchess of Bedford, mentioned the nibble with her tea each evening and advocated the combo. During the Victorian era, Londoners would travel to the south coast of England by train for a weekend away from the city. Neighborhood pastry shops, cafés, and bars in the space acquainted the tea-scone two part harmony with the majority, and the ‘cream tea’ term was conceived.
The question of how to eat a scone has been debated for centuries: cream first, or jam? Some, similar to those in Cornwall, favor adding jam first to allow the fruity flavor to sink into the treat prior to garnish it off with coagulated cream. Some people, like those in Devon, separate the jam from the pastry with clotted cream.
Also, not everyone uses the word “scone” the same way. People commonly pronounce it to rhyme with “tone” in the south of England. While individuals in the midlands and northern districts of Britain are bound to rhyme it with ‘gone.’
With regards to recipes, bread cooks all over really left no scone unturned: In tearooms all over the world, customers enjoy plain, fruit, and even savory options like cheese. In the United Kingdom, this delectable dessert is a tried-and-true staple regardless of how you eat it or say it. Enjoy your afternoon tea with a scone, whether at a nearby bakery or at home with loved ones!
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