These are not American scones that are filled with chocolate chips and covered in glaze. To quote Jerry Seinfeld, "not that there's anything wrong with that." This recipe is for British scones - the perfect vehicle for clotted cream, or butter, and jam - a must for any holiday tea.
*this recipe was developed for my friends at Imperial Sugar
What makes a British Scone Different from an American Scone?
British scones are more closely related to American biscuits. While a British "biscuit" is what we would call a crunchy cookie! Sometimes made with raisins or sultanas, British scones are on the plain side compared with American scones, which are typically heavily flavored and topped with a drizzle or glaze.
You might notice that these scones are smaller than what you're used to. And the Brits don't eat them for breakfast; scones are served with tea in the afternoon.
When we visited England earlier in the year, scones were a highlight of our tea at Kensington palace. Actually, everything was a highlight because it was absolutely dreamy.
While testing several batches, I discovered the trick to the highest rise - letting the cut scones rest on the cookie sheet before baking. Resting at room temperature is vital!
What you see here is a scone that rested at room temperature versus a scone that rested in the refrigerator! What a difference! I also tested baking without a rest, and they were flat as well. Resting a room temp is where the magic happens, baby. Sorry I called you baby.
How to Eat a British Scone
From what I've gathered, the proper way to eat a scone is to split it and spread clotted cream (or butter) and jam on both sides. Never sandwich the sides back together. If serving with clotted cream, spread the jam first, then the cream. If serving with butter, it's butter first, then jam. Very proper.
I'm partial to Irish butter on my scones. Hey, I might love England, but my Irish heritage is strong.
Make these for a holiday tea, baby shower, wedding shower...or, you know, Thursday.
You'll find my full recipe over on Imperial Sugar! Make them, and let me know on Instagram if you're TeamClottedCream or TeamButter!
