Finessing the Scone

In the oh-so proper world of tea etiquette there are rules to be followed at tea--from the way you sit to the way you hold your teacup.  You really must mind your t’s and q’s at tea!

Scones are a quintessential part of a Cream Tea.  The scone is a simple biscuit often made plain or with currants and is a perfect accompaniment to a cup of tea.  Whether you pronounce it scone rhyming with bone or scone rhyming with gone, finessing the scone at tea can be very tricky.

I studied etiquette at The Protocol School of Washington with the etiquette expert Dorothea Johnson.  Ms. Johnson has authored several books on the subject of Tea Etiquette and the following methods of finessing the scone are from her books:

~Using the tea spreader/butter knife, slice through the scone horizontally, resting it flat on your plate.  Spoon small dallops (just enough for a single scone) of jam and cream onto your plate.  Never spoon directly onto the scone.  Take only the amount of topping needed to eat that one scone and spread one bit at a time, not over the whole scone.  Use your knife to dab the edge of the scone with jam, then cream; eat that portion and return the rest to your plate.  Between bites, remember to rest the knife on the upper right side of your plate, with the cutting edge of the blade facing the center of the plate.

~Slice through the scone on your plate; lift off the top piece.  Using the spreader, spread only the bottom half first with jam and then cream.  Place the spreader on the upper right side of your plate.  You may pick this half of the scone up with your hand, but be ready to use your serviette for any jam and cream around the mouth area. (This is the way I prefer to eat my scone).

~Slice through the scone on your plate; lift off the top piece, and break off a bite-size piece with your fingers.  Repeat the procedure for adding jam and cream above.

Well-made scones can be pulled apart with the fingers; however, if the scone is not moist, then a spreader/knife can be used.  The English consider it a faux pas to slice the scone with a knife, maybe that’s because their scones are not hard like some we have in the U.S.

Scone Faux Pas:
Unless you are the Queen Of England, remove your gloves at tea.


~Never put the scone halves back together like a sandwich, after spreading on the jam and cream.

~Don’t pour whipped cream over an unopened scone--like gravy over a biscuit.

~Don’t serve the cream and jam from the container directly onto the scone--spoon it onto the tea plate first, the spread a small amount of each onto the scone.

So, which way do you do it?


What is the difference between a Devon and Cornish Cream Tea?  It is the order in which you add the jam and cream onto your scone.  Should you add the jam or cream first?  The Devonshire method is to split the scone in two, cover each half with clotted cream, then add strawberry jam on top.  With the Cornish method, the jam goes on first and then the cream on top.

The Queen reportedly prefers jam first, according to Darren McGrady, a former chef who worked for the royal family from 1982-1993. "The Queen always had homemade Balmoral jam first, with clotted cream on top at Buckingham Palace garden parties in the royal tea tent & and all royal tea parties."

It really doesn’t matter if you add cream or jam first, it’s just a personal preference.

Thank you for visiting with me today!  I will be back tomorrow with a few recipes for a Cream Tea.

Recipes for a Cream Tea

Whether you entertain friends for tea or just enjoy a tea by yourself, a Cream Tea is a delightful way to relax.  The de rigueur scones with clotted cream and jam is not something one should probably eat every single day--just a once in awhile decadent treat.

As with most recipes, you can start from scratch or use packaged items or mock recipes. I have included both:

Scones - From Scratch:
British scones are more dense and slightly drier, and more crumbly than our American biscuits. A British scone is not as sweet as a scone you will find at your local American bakery.

British Scone
2 c unbleached all purpose flour
2 tbsp sugar
4 tsp baking powder
1/2 tsp salt
3 tbsp unsalted butter, cold
2/3 c milk
1 egg yolk beaten with 1 tbsp milk (to glaze)

In a medium bowl, place the flour, sugar, baking powder, salt, and butter.  Rub the mixture together with your fingers to break up the butter, until the mixture resembles fine breadcrumbs.
Add the milk and mix with a wooden spoon just until the dough comes together and no lumps remain.
Dust the dough with flour and place it on a lightly floured countertop. Press the dough into a round that is roughly 1" thick.
Using a cookie cutter, cut the dough into 2" circles.  Place the rounds onto a greased and floured baking sheet.
Let the scones rest on the baking sheet for 15 minutes, while you preheat your oven to 425F.
Just before putting the scones into the oven, brush them with the egg yolk and milk mixture.
Bake the scones for 12-15 minutes, until golden and firm.
Remove the baked scones from the oven and let them cool for 30 minutes.

Yields 8 (2") scones.
*recipe from Curious Cuisiniere
Please be sure to cut your dough into circles, not triangles!


Scones - Mix
I love Garvey's Traditional Scone Mix .  They are easy to make with half the mess of the scratch recipe.


For an even quicker scone fix, try Haywood and Padgett ‘Sultana’ scones.  They are available on Amazon or you might find them at your local British pantry. They are yummy!


Unfortunately, we can’t get the British favorite Rodda's Clotted Cream here in the U.S.  We have to make do with making our own.

Clotted Cream - From Scratch


Clotted cream is a silky yellow cream with a crust on the surface.  It is made by heating unpasteurized heavy cream which is then left in a pan for many hours, which causes the cream to rise to the surface and ‘clot’.
You will need:  1 pint of heavy cream (do not use ultra pasteurized).
Preheat oven to 180 degrees.  Pour the heavy cream into a 9 x 9 pan.  Place in oven and bake for 12 hours.  Spoon the thick top layer of the cream into a container and chill in the frig for 12 hours.

Mock Devonshire Cream
(Don’t judge.  It's easy.)
1 cup heavy whipping cream
1/2 cup powdered sugar
1 1/2 tsp white vanilla extract
1 8 oz carton sour cream
Beat whipping cream, sugar, and vanilla until stiff.  Fold sour cream into this mixture and refrigerate.


Strawberry Preserves
(From Martha Stewart)
Yields 2 1/2 cups
2 lbs strawberries, hulled
1 tbsp plus 1/2 tsp freshly squeezed lemon juice
1 cup sugar

Put strawberries and lemon juice in a large saucepan.  Cook, stirring occasionally, over low heat until juices are released, about 40 minutes.  Stir in sugar.  Bring to a boil over medium heat.  Cook, stirring occasionally, until mixture registers 210 degrees on a candy thermometer, about 15 minutes.  Let cool completely; skim foam from surface with a spoon.  These preserves can be canned and stored for up to one year.


I prefer to keep everything as simple as possible.  Bonne Maman Strawberry Preserves Is my favorite and, of course, they offer many delicious flavors.


Thanks for visiting with me today.  I’ll be back tomorrow after I enjoy a Cream Tea at a British tea establishment.

Tea With Miss Janice, Post #4

Tea time is anytime; however, there are certain names for special times of the day to take tea.

Breakfast Tea

Tea may be served at breakfast whether it is a hearty breakfast or breakfast in bed. I like to serve a muffin and fruit with tea on a tray to my overnight guests.

Breakfast Tea served on Blue Willow china--you can't be a tea lover and not have Blue Willow!

Elevenses
In Britain, workers take a tea break around 11:00 a.m. instead of a coffee break like Americans. Elevenses is my personal favorite--since I'm always working at home, I take an "Elevenses Break" for tea, crumpets, and jam. Crumpets are fat-free and delish; they are sort of like an english muffin, only softer and sweeter.

"Elevenses" at Miss Janice's Desk (yes, I use a knife and fork to cut the crumpet:-) I love this little teapot for one--I purchased it at the Magnolia & Ivy Tearoom in Destin, Florida (now closed). The tea plate and teacup & saucer is a favorite pattern of mine--Lenox Accoutrements, designed by Anna Griffin.
Full Afternoon Tea

Most Americans refer to afternoon tea as high tea because of its regal sound. However, high tea in Britain features heavier foods and is usually served AFTER 6:00 p.m.

The tradition of afternoon tea began in England in 1840. Anna, the 7th Duchess of Bedford, would suffer from a sinking feeling around 4 o'clock in the afternoon. Bless her heart--I get that also! She would invite friends to her castle for tea, sandwiches, and sweets. Soon afternoon tea became a widespread social practice, complete with rules of tea etiquette. Afternoon tea became known also as "low tea," because it was usually taken in a sitting room where low coffee tables are placed near chairs and sofas. Along with the tea, there are three distinct courses served at a full afternoon tea--savories, scones, and sweets.

Full Afternoon Tea with savories, scones, sweets, and tea

Cream Tea
A Cream Tea is taken in the afternoon and served with tea and scones with jam and clotted cream (the clotted cream is a must and the reason for the name).

A Cream Tea served using Lenox Eternal china, my bridal pattern.

Light Tea
A Light Tea is taken in the afternoon and served with tea, scones and jam, and sweets.

A Light Tea using Franciscan Ivy my mama gave me...I think it's a perfect china for tea!


Royal Tea
A Royal Tea is also taken in the afternoon and served with tea, savories, scones, sweets, and a special dessert. Champagne or sherry is also served at a Royal tea.

A Royal Tea with savories, scones and sweets

I served a champagne punch at my Royal Tea

A special dessert in addition to the sweets on the tea tray was also served.

Silver Tea
A Silver Tea is a fund-raising tea usually given by a Church or charitable organization.

A Silver Tea

High Tea
This is a heavy meal, not a dainty affair (no tea sandwiches here), and usually held after 6:00 p.m. Tea is served along with the meal.



If you've been following my tea posts for the month, so far you have learned: The history of tea and where it is produced, the varieties of tea and stages of processing, some health benefits of tea, how to prepare your tea, and today you've learned about the names for special times of the day to take tea. I hope you are enjoying National Hot Tea Month. It's a great time of the year to sip a cuppa of your favorite tea or try a new variety of tea!



This weekend I will be featuring a review of a tearoom here in South Florida. For me, this is one of the exciting things about moving to a different state--there's a whole lot of new tearooms to visit!



Tea always makes me feel a little more civilized. No matter where I take tea, I feel a calming charm. Tea conjures up feelings of elegance and gentility.