'Scone' as in 'dawn' or 'Scone' as in 'Stone'!

Regardless of how you pronounce it, the 'scone' has become one of the most popular items to reach beyond the boundaries of the historic 'afternoon tea'.

Although the drinking of tea was first popularised around the 1600's, the idea of afternoon tea did not appear until 1840 when the Duchess of Bedford couldn't wait for her dinner! That long stretch between her lunch and the next meal which was dinner, fashionably served at 8 o'clock, was just too much for the dear duchess so she decreed that tea and sandwiches be served every afternoon, she then started inviting the girls around and so began the tradition of afternoon tea.


By the 1880's tea in the afternoon had turned into a social event for upper class ladies..... and gents of course.....who would dress especially for the occasion in tea gowns and gloves.

Rarely do many of us have time in the afternoons anymore for a cup of tea never mind a scone, but the tradition of afternoon tea has held it's own with tea shops popping up all over the place and every cafe or coffee shop catering to the post shopping trip ladies in need of refreshment.

Any hotel worth their salt will always offer afternoon tea and five star establishments like The Savoy or Claridges are famed for their afternoon offerings, but Irish establishments are now doing their bit too and every decent hotel will have their own 'afternoon delight' offereings!

With their mind blowing selections of teas from around the world and bite size cakes to rival the best patisserie in France we seem willing to 'fork out' if you'll pardon the pun, for what is not quite a meal!



No decent afternoon tea is complete without a scone, but this was not always the way!

The scone originated from what was called a 'soft biscuit'. It was one of the earliest forms of what were known as quick breads as they used chemical processes to rise them rather than the traditional yeast and were invariably eaten as a savoury item. To this day in the united states the 'biscuit' is still eaten this way and the dish of 'biscuits and gravy' usually served with fried chicken is very popular....surprisingly the 'gravy' is not actually gravy as we here in Ireland know it as it is always made with minced pork in a white sauce where the flour have been cooked a little longer to achieve a light brown colour.

'Biscuits' however have never taken off in this country and we have remained dedicated to the scone as a sweet item. It is surprising though how difficult it can be to find a really good scone!
Scones are readily available pre-packaged in every supermarket and every 'baked from frozen but let's pretend it's fresh' bakery counter, and they have become a mass produced item using low grade fats, flours and sub standard fruit. Even if you take them home and heat them up they cannot compare to a proper fresh scone baked with quality ingredients and love.

Luckily there are artisan bakers and some larger bakeries that supply supermarkets, who are stepping in to save the day for the non home-baker and offering a significantly better product.
Their combinations of flavours and textures have given a new lease of life to the traditional scone, but still, there is nothing quite like the satisfaction of eating your own home baked scone.

Whether you enjoy your scone warm from the oven with the butter melting and dribbling down your chin, or you prefer them in the more traditional manner with jam and cream, baking your own always tastes better and is much easier than you think!

Have a go at making your own afternoon tea scones......even better when enjoyed with friends!

click here for my afternoon tea scone recipe!

The etiquette of eating scones!

1. When attending afternoon tea, one must be attired as if one were attending a wedding, hats are obligatory for both ladies and gents, and should remain on, gloves may be removed, 
2. Scones, sandwiches and cakes may be served by a suitably attired footman or butler, tea however must be poured by the lady of the house!
3. One does not cut ones scone with a knife...ever! scones should be broken in half, a good scone will have a natural division which makes this easy
4. Never place a knife into the jam dish, jam should be spooned onto the side of ones place, this rule also applies to butter, a nob of which may be take by the knife and placed on the side of ones plate, cream must be taken with a spoon then spread with the knife.
5. If Devon clotted cream is offered then the cream is spread onto the scone first and strawberry jam is then added on top
6. When using Cornish clotted cream, spread jam first then top with cream
7. One does not top ones scone with butter, then jam and then cream, unless one is greedy......which I am!....I highly recommend you try it! and don't forget to invite the girls around......gloves and hats optional!