Eating tea scones, a quintessential part of afternoon tea, is an enjoyable experience that combines taste with a touch of tradition. The most common and delightful way to savor them involves clotted cream and jam, applied methodically to each bite.
The Classic Method for Enjoying Scones
The process of eating a scone is designed to ensure each bite is perfectly balanced with its accompaniments.
- Prepare Your Plate: Begin by scooping out clotted cream and jams onto your plate, ensuring you have enough for at least one scone. This prevents double-dipping and maintains hygiene.
- Break the Scone: Do not bite directly into the whole scone. Instead, break apart a small, bite-sized portion of the scone with your hands. Alternatively, you can cut the scone horizontally using a knife to create two halves, then break off smaller pieces from those halves. The key is to manage the portion for easy consumption.
- Apply the Toppings: Use a knife to slather on both cream and jam onto the broken-off piece of scone. This ensures an even distribution of flavor and texture.
- Enjoy: The prepared bite-sized piece of scone should be eaten in 1-2 bites. This small portion size makes for a refined and manageable eating experience.
Understanding Scone Accompaniments
The traditional accompaniments for scones are clotted cream and jam.
- Clotted Cream: This is a thick, rich, pale yellow cream with a high fat content, typically made from heating full-cream cow's milk using steam or a water bath and then allowing it to cool slowly. It forms "clots" on the surface, which are then skimmed off.
- Jam: Strawberry jam is the most common accompaniment, though raspberry, blackcurrant, or even lemon curd are also popular choices.
Regional Variations in Scone Etiquette
While the method of breaking and slathering remains consistent, the order of applying cream and jam can vary by region, most notably between Cornwall and Devon in England.
| Scone Style | Cream Order | Jam Order | Description |
|---|---|---|---|
| Devon | First (on scone) | Second (on cream) | The scone is split, clotted cream is spread on first, then topped with jam. This method is often described as putting the "cream first for Devon." |
| Cornish | Second (on jam) | First (on scone) | The scone is split, jam is spread on first, then topped with a generous dollop of clotted cream. This method is sometimes remembered as putting the "jam first for Cornwall," as jam comes from fruit, similar to the fruit in a Cornish pasty filling that comes before the meat. |
Regardless of the order, the aim is to achieve a harmonious blend of the scone's texture with the rich cream and sweet jam in every mouthful.
Tips for a Perfect Scone Experience
- Warm is Best: Scones are traditionally served warm, as this enhances their texture and aroma.
- No Double Dipping: Always transfer cream and jam to your plate before applying them to your scone.
- Small Bites: Avoid loading too much onto one piece. Aim for small, manageable bites that can be consumed gracefully.
- No Knives on the Whole Scone: While you can use a knife to split a scone horizontally, it's generally considered more polite to break off individual pieces by hand for subsequent bites.
- Brew the Perfect Tea: A well-brewed cup of tea is the ideal companion to a scone. English breakfast, Earl Grey, or Darjeeling are classic choices.
Eating tea scones is a simple pleasure that, when done with a little attention to tradition and etiquette, elevates the experience of afternoon tea.
