The clotted jam and cream centre of your afternoon tea treat is a little secret that you should bring to light.
Here are 8 interesting facts that you may not know:
- The scone has similar ingredients to shortcrust, but with a different ratio of fat to flour.
- American vs British scones: What’s the difference between them? British scones come with butter or cream, whereas American “biscuits” (scones) are butterier and served alongside meat and vegetable style savoury meals.
- Both are pronounced as scon and scone. Even Queen Elizabeth II joined the debate after countless articles and surveys. The question has never been answered definitively. Your pronunciation has more to do with your origins than you think.
- There is a right time to eat your scone… well, historically. Anna, Duchess Bedford’s snacking habits suggest that Afternoon Tea began at 4:00 pm. For Afternoon tea box delivery, contact https://www.afternoonteabox.com/
- The ingredients for scones are best kept cold. It is important to keep all your ingredients as cold as possible. This will ensure that your scones are soft, light, and rise well.
- Scones used to be much bigger. Scones are derived from a Scottish cake called ‘bannock,’ which comes from Gaelic and is made with oats, wheat flour, and rolled out flat.
- There’s no need to over knead. You only need to lightly knead scones, otherwise they will not rise and lose their light, fluffy texture.
- According to the Oxford English Dictionary, the term “scones” was first used by 1513.