Baking Scones

Scones

There are few teatime treats that seem to be so British and so wonderful as scones. And yet we can’t even agree as a nation how the word should be pronounced. Do they rhyme with cone or gone? Endless arguments will never settle the matter.

Perhaps surprisingly, scones originated in Scotland. The scone is perhaps now best known as being associated with the Devon or Cornish cream tea served with local clotted cream and jam. This elicits a further scone argument – do you put the cream on first, or the jam? Is this a question of etiquette or preference?

In spite of being such a quintessential part of the English way of life, its sometimes hard to find the perfect scone. Home baked undoubtedly produces the best scones.

For one, they are certainly best eaten, just cooked and still warm from the oven. Supermarkets and most bakeries, cannot supply scones this fresh.

Scones – Simple To Make

Secondly scones are so simple to make and have so few ingredients that not many recipes are so easy. And you can vary what you have by choosing to cook plain scones, scones with sultanas, scones with cherries or cheese scones.

Although they are best straight from the oven, they can be successfully frozen, so it can be a good idea to make a large batch.

I make scones two or three times a week and they are a staple in our house. Most usually I make scones with sultanas but I do ring the changes occasionally, such as Scones With Ginger. They are delicious served with butter, with butter and jam or even just as they are for an easy snack.