Few things start a friendly argument faster than a scone. Here is a relaxed guide to serving them well, whichever side of the debate you are on.
Cream first or jam first?
In Devon the tradition is clotted cream first, then jam on top. In Cornwall it is jam first, then a spoonful of cream. Both are delicious, and nobody at our tables will judge you.
Break, do not cut
Scones are best split by hand while they are still a little warm. Pull the two halves apart gently and they keep their soft, fluffy middle.
What to serve with them
- Clotted cream or thick whipped cream.
- Strawberry jam is the classic; raspberry or lemon curd work well too.
- A pot of black tea such as English breakfast or Darjeeling to balance the richness.
Keeping scones fresh
Scones are at their best on the day they are baked. To refresh one the next day, warm it in a low oven for a few minutes. They also freeze well: wrap them once they have cooled completely.
Our scones contain gluten, milk and eggs. If you have an allergy, ask us about today’s options before you order.