What Else To Eat With Scones
- October 13, 2021
Traditional Devon cream tea with fruit scones and strawberry jam | © Colin Cadle Photography / Alamy Stock Photo.Freshly baked fruit scones | © Alena Kravchenko / Alamy Stock Photo.You could be forgiven for not thinking twice about this tasty treat, but actually, the humble scone is the cause of one of the most heated debates in the British Isles.Now, this might sound silly to some, but which topping is applied first depends on which of two neighbouring counties you are from: Devon or Cornwall.Either way, these scones are a delicious and much-loved British treat; just check who’s watching before you add your toppings.Traditional afternoon tea | © Nathaniel Noir / Alamy Stock Photo. .
10 Different Ways to Eat a Scone – Tea Blog
Scones are a very traditional teatime treat, so much so that some people are quite adamant about the proper way to eat them.#2 — Fresh from the oven (allow to cool enough so you don’t burn your fingers when you pick them up), split in half, spread with butter/margarine, then put back together with a big spoonful of lemon curd, marmalade, apple butter, or whatever, in-between.#4 — Baked into the round, biscuit shape, then cut into quarters and drizzled with maple syrup (or honey, if you prefer).#8 — Put a few in a baggie and carry them around in your purse, backpack, hip pocket, etc., and munch on one wherever you are (such as waiting in line at the DMV).#9 — Bake and then freeze a few dozen to be “zapped!” in the microwave and slathered with your favorite topping as the urge strikes.Big drawback here: They will be so scrumptious looking that you’ll end up eating one, then say “Dang!” because you have to start your painting over.A nice pot of Devonshire, Barry’s, PG Tips, or Typhoo will truly make your enjoyment complete. .
Essential Scone Toppings and Spreads
Although they take some time to prepare, pureed or sliced fruit compotes add flavor and texture to scones, plus they often come in rich jewel tones that delight the eye. .
The Right Way to Eat a Scone, According to Queen Elizabeth II
Yet cream tea is a contentious topic, filled with controversial questions like, “Does the jam come before the clotted cream, or after?” According to The Independent, no less an authority than the Queen herself has now weighed in on the answer.The Queen always had home-made Balmoral jam first ( @tiptree little scarlet when we ran out) with clotted cream on top at Buckingham Palace garden parties in the Royal tea tent and all Royal tea parties. .
The best way to eat a scone? An expert reveals how to properly eat
According to him, there is a CORRECT way of scoffing your scones to ensure you have the ultimate eating experience.'The right balance in your scone is just as important as the order in which you apply the jam or cream,' he said.'A ratio of 2:1:1 is the ideal way to ensure you have the most delicious scones.'. .
Homemade Clotted Cream • Curious Cuisiniere
What Is Clotted Cream?You’ll find it served in a little dish right along side of your scones.The making of clotted cream started in Devon as a way to separate the fat from milk to make butter.At that time, clotted cream and butter were the most popular ways to preserve milk.Often you’ll add sweetener and possibly a flavoring, like vanilla, to whipped cream as well.It’s loved for the creamy texture it adds, similar to butter, rather than a particular sweetness or flavor.What’s The Difference Between Clotted Cream And Butter?So let’s get into the process of how to make clotted cream.How To Make Clotted Cream.After you find your cream, the second hardest part to making clotted cream is the wait.The cream has to be heated slowly for 12 hours, which we find easiest to do overnight.Finally, you separate the cream from the liquid, and you have the spread that you have been waiting for.Have a look at our recipe and process for making clotted cream in the slow cooker.Print Recipe Pin Recipe 4.35 from 220 votes Homemade Clotted Cream To make clotted cream, you will want to start the process 3 days before you plan to serve your cream.It sounds like a lot of time, but most of the process is done while you sleep!**) Day 2 After heating for 12 hours, the cream will develop a skin.Once cool, cover the dish and refrigerate it for 8 hours (or overnight again).Oven note #2: We have a lot of readers who are discovering as they try this recipe that their oven runs hot.After 12 hours in the oven, their cream has developed a dark brown skin. .
How to Make Scones
We’ll dig into which of those steps are actually important (and which aren’t) to give you that light, flaky scone instead of a brick.You might be surprised to learn, that it isn’t that different from the American biscuit, Both are crumbly, light and moist and use very similar preparation techniques.Classic British scones in the UK, eaten with clotted cream & jam.A crumbly scone breaks apart very easily into smaller bite size chunks.You have to tear a part off a baguette, taking a lot more effort than breaking of a piece of scone.A bread dough is kneaded extensively to organize and align the gluten that are naturally present in wheat flour.Two steps help you prevent extensive gluten network formation:.They align and form this strong network if there’s enough water and if the dough is kneaded extensively.There is another way to help prevent gluten formation, it’s to put barriers in place for the proteins to interact.Rubbing in the butter consistently throughout the flour is essential for making that crumbly scone.At this point you can use an electric mixer without any risk of over mixing (just be careful to not melt the butter).Upon placing the scone dough into the oven these pockets of butter will start to melt.Where the butter used to sit is now an opening, forming a perfect ‘break’ area for when you’re pulling apart a piece of your scone.However, that won’t bring the scone dough together in a coherent mass, this is where the milk comes in.The provide just that extra boost of lightness by puffing up the scone as a whole in the oven.Aside from providing sweetness, the sugar also helps to brown the scone more quickly in the oven.If there are still large clumps of flour or pockets with a lot of water, it won’t hold together in those areas.Apart from that we tested: Mixing everything in in one go; overall scone looked good, top right, but it tasted a little dry and bland.Substituting water for milk; turned out just fine, especially if you will be eating your scone will flavourful toppings.If your scones barely rise in the oven, reconsider the amount of water you’ve added.If you’re using baking soda, take care that you’ve added at least one sour ingredient (e.g. buttermilk).Some fillings even help to create that light and crumbly texture, whereas with others you have to be a bit more careful that they don’t undo all your previous hard work.Therefore, cheese will serve a similar function as the butter in your scone, it will help keep it crumbly and light.To most scone recipes you can add grated cheese without it negatively impacting the texture.The more you knead and break the fruit, the more moisture you will release and the more the scone will be affected.A good fruit we found is cranberries, they barely release any moisture when they’re uncooked!They will puff up slightly differently as you can see in the photos on this post, but still taste great.One of many scone trials, the ones on the left have been shaped into a ball by hand, the ones on the right were just cut out.
The Proper Way to Eat a Scone
Please don’t hurt my heart by cutting the scone in half with a knife!Scones are tender, delicate little treasures, and to tear their insides with a cold, hard knife is just too cruel!These additions must be deposited on your plate, or at least make a brief appearance there, before being spread onto your scone, using your knife.For those who want to be truly HOITY TOITY, try eating a scone the Continental way using only a knife and fork (look Mom, no hands!).To my way of thinking, a tender little delicacy like this deserves the most personal and reverent touch and admiration. .