• Skip to primary navigation
  • Skip to main content

The Botanical Kitchen

Recipes, travel and the occasional rant

  • Home
  • Recipes
  • Travels
  • Reviews
  • Interviews
  • About
  • Contact

How to Make the Perfect Scone For Afternoon Tea Week

11th August 2014 By Urvashi Roe 19 Comments

Afternoon tea is one of my favourite pastimes.  How luxurious to sit and simply drink tea.  From a pot.  In a cup and saucer no less.  However as an Indian I find it rather strange that it is a luxury.  When I was growing up tea was always fussed over. Making a brew of chai took time and the process itself was relaxing.  Even for one cup.  There were also always sweet and savoury nibbles because it brings out the flavour of the tea.

But in England, the ritual came about initially to stave off the hunger pangs during the mid afternoon.  In 1840 Anne, the Duchess of Bedford started to ask for tea with some bread and cake to keep herself going until dinner.  She would have this on her own in her bedroom. A little moment of reflection and relaxation.   Soon she extended the little personal ritual to her friends and other socialites started to follow suit and before long it was part of fashionable society.

What makes up an afternoon tea? 

It’s an odd question to ask but originally tea was taken with some bread and cake. Something sweet and something savoury.  This evolved in to mini sandwiches and a variety of cakes and then in the 20th century scones were introduced.  There is now also an order that is to be observed.

afternoon_tea_101_course_eating_order_1012

The perfect scone

Afternoon tea is eaten with your fingers, daintily, with the pinkie sticking up of course.  Even the nobility and their prim and proper ways with cutlery would break scones in half with their hands.  The scone would need to be light and airy to tear perfectly in the middle giving the absolute right proportions for layering the jam and cream.

perfect-cream-tea

So how does one make the perfect scone?  

I once made a total of 500 scones in the space of 3 days.  It was practice for my Great British Bake Off audition.  The challenge was to make a batch of scones. Any recipe.  Any method.  I practised about 10 different ways.  Some were fluffy, some were stodgy. Some were bolt upright and some were leaning towers.  Some with self raising flour, some with plain.  I got through to the next round so the sleepless nights of baking were not all in vain.   I don’t remember now which recipe I went with and in all honesty I may even have chosen a dozen of the best looking ones from different batches.

I do however remember one word of advice from my home economics teacher, Mrs Evans, which I applied to every recipe I tested.  Turn the scones upside down once then have been cut and then place them on the baking tray.  This evens out the rise resulting in a straighter bake.  It really does work.

Here are some more tips from friends on Twitter.

  • @BlueKitchenBake and @KarenTrewin both suggest light handling of the dough for light and fluffy scones – no round cutters – just cut into squares.
  • @Azeliaskitchen goes even further than my home ec teacher and rests her dough overnight.  She got this tip from Gregoire Michaud.
  • @TamingTwins suggests being careful with the eggwash and ensuring it doesn’t run down the sides as this gives an uneven rise.
  • @Daisyangel1 uses an oven thermometer to ensure the oven is hot as the blast of heat makes them rise.  Paul Hollywood suggested this to me at audition also and I have never gone without since.
  • @Mairiblack never twists the cutter.  Slam it quick and out for a straight and even rise.
  • @Cooksister uses oil instead of butter for a light texture.

I really do think it’s trial and error and personal preference.  We prefer the straight towers with a clean edge and a soft, fluffy middle.  For recipes and inspiration take a look at my Pinterest board dedicated to scones.

scones board

 

Afternoon Tea Week starts today

All this talk of scones is is surely making you crave a little afternoon tea or perhaps go in search of the perfect scone? Well you will then be pleased to know that Afternoon Tea Week launched today in the UK.  There are literally hundreds of establishments offering special menus and prices for tourists and locals alike.

Follow them @AfternoonTeaUK for the latest deals or join the conversation using #afternoonteaweek 

 Where is your favourite spot for Afternoon Tea? Do you have any scone making tips to share? 

Related

Filed Under: Sweet Tagged With: #afternoonteaweek, afternoon tea, baking, scones

Previous Post: « A Little Nod To National Allotment Week
Next Post: Let’s Not Waste The Courgette Flowers »

Reader Interactions

Comments

  1. Cathy says

    11th August 2014 at 10:44 pm

    I love afternoon tea – in the garden is best! I found out that scones freeze beautifully before baking. I was surprised that they taste as good as fresh if baked directly from the freezer!

    Reply
    • Urvashi Roe says

      11th August 2014 at 10:45 pm

      I’ve never tried that trick but it seems very logical that they should.

      Reply
  2. Sally says

    12th August 2014 at 7:05 am

    The order that you put the jam and cream on the scone varies whether you are in Devon or Cornwall. In Cornwall it is jam first and then cream, in Devon cream first then jam. A good scone is a glorious thing.

    Reply
    • Urvashi Roe says

      12th August 2014 at 1:04 pm

      Love that. It’s all the traditions I love. Also with tea. Milk first or tea first

      Reply
  3. Cooksister says

    12th August 2014 at 5:39 pm

    Hahaha – I knew the Brits were serious about their afternoon tea but I did not know there was an ideal scone to jam to cream ratio!! :o) Glad to see you did not wade into the “jam first or cream first?” debate 😉 Thanks for linking to me – have loved baking scones since I was a kid and they always remind me of my mom.

    Reply
    • Urvashi Roe says

      13th August 2014 at 7:29 am

      Ha! Yes it’s a real debate here isn’t it! Brilliant though. Love all these traditions.

      Reply
  4. Stuart says

    12th August 2014 at 9:16 pm

    For my GBBO audition I had to make Dame Mary’s scone recipe to the letter. I was shocked at the amount of baking powder, but they puffed up beautifully (in Helen Fuss-Free’s oven!) and it left no taste which I feared it would. Still only got as far as the final 50 though 🙁

    Reply
    • Urvashi Roe says

      13th August 2014 at 7:35 am

      I find it depends which baking powder you use. Some is really gritty and dies leave an odd taste. Did you ever audition again?

      Reply
  5. Becca @ Amuse Your Bouche says

    12th August 2014 at 9:20 pm

    Can’t beat a scone with jam and clotted cream! I actually do cream first, I find the jam easier to drizzle on without disturbing the cream! It’s a real art 😉

    Reply
    • Urvashi Roe says

      13th August 2014 at 7:26 am

      I like doing that way too. Especially if the cream is thick and gloopy. Mmmmm

      Reply
  6. Shamim says

    13th August 2014 at 7:17 am

    HI! I just nominated you for the WordPress Family Bloggers Award. It’s been fun reading your posts. Thanks

    http://fortheloveofghee.com/2014/08/13/my-first-award/

    Reply
    • Urvashi Roe says

      13th August 2014 at 7:25 am

      Thank you 🙂

      Reply
  7. Gary says

    14th August 2014 at 12:00 am

    For me it’s all about handling it as little as possible. Keep the dough light and airy.

    Reply
    • Urvashi Roe says

      14th August 2014 at 7:38 pm

      Great tip!

      Reply
  8. Emily @amummytoo says

    18th August 2014 at 1:48 pm

    My scones never rise all that well do I am going to bookmark this for the next time I try making them. Thanks!

    Reply
    • Urvashi Roe says

      18th August 2014 at 1:58 pm

      Pleasure. Sometimes making them in a round shape and then slicing into triangles after baking works so you don’t have the faffing around of cutting the right way before baking.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Hi I'm Urvashi!

I love food. This blog is a little glimpse into my foodie world which is an escape from two teenage girls, a busy job and my little cafe.

Connect With Me

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter

Follow Me On Instagram!

Instagram has returned invalid data.

RECEIVE NEW POSTS BY EMAIL!

Copyright © 2022 Urvashi Roe · All Rights Reserved · Log in