The History of Scones

Scones are delicate and soft biscuit-like pastries, often rolled into round shapes and cut into quarters, then baked, sometimes on a griddle. Scones can be savory or sweet and are usually eaten for breakfast, but are also served with tea and in coffeehouses.

History:
Scones got their start as a Scottish quick bread. Originally made with oats and griddle-baked, today’s version is more often made with flour and baked in the oven. As for the origin of the word “Skone”, some say it comes from the Dutch word schoonbrot, which means beautiful bread, while others argue it comes from Stone of Destiny, where the Kings of Scotland were crowned. According to Webster’s Dictionary, scones originated in Scotland in the early 1500s. As a Scot, I obviously believe that scones originally came from Scotland. (As a boy, I remember going home from school when the weather was awfully only to be greeted by my mother with warm scones, cream and jam..and of course a pot of strong Tea).

Scones gained popularity as an essential part of the fashionable ritual of taking tea in England when Anna, the Duchess of Bedford (1788 – 1861), one late afternoon, ordered the servants to bring tea and some sweet breads, which included scones. She was so delighted by this, that she ordered it every afternoon and what now has become an English tradition is the “Afternoon Tea Time” (precisely at 4:00 p.m.). They are still served daily with the traditional clotted cream topping in Britain.

Scones evolved over time in size, shape and flavor and in Scotland we lived off square, blueberry scones. In fact, this was a part of most meal times.

At McHughTea, we serve fresh baked scones every day and offer clotted cream and a choice of jams which make the scones even more mouth-watering.
Visit our website www.mchughtea.com and check out our Afternoon Tea special
or check out our gallery to see the wide selection of cakes, pies and organic teas