Scone History, Etiquette and More

Freshly baked blueberry scones sit properly on their lofty perch, the top of the 3–tiered tea stand, as biscuits or scones are traditionally eaten first at tea time. The etiquette for tiered tea stands is simple. The order of items eaten is from the top tier to the bottom tier, with the bottom tier’s treats eaten last.  – “There are all manner of variations: afternoon-tea scones, cheese scones, herb scones and spice scones, to name a few. Try the Scottish Cream Scones with the addition of your favorite herb or spice and create your own royal version.”

There is a village in Perthshire, in central Scotland west of the modern village of New Scone, called, simply, Old Scone. It was the seat of Scottish Kings and Parliaments until the 15th century and it was here with the Coronation Stone the Scottish Stone of Destiny, called The Scone that the Kings of Scotland from Kenneth I to Charles II were crowned. A most Royal beginning for this humble breakfast and tea-time treat. The root of the word scone is probably Dutch, Schoonbrot or Schoonbrood, which means fine bread.

Although scones have a reputation for being dry, when they are made correctly, with the proper ingredients, they are, oh, so fine. Scones are a plain, homey mixture and should have a low fat content, a lot of baking powder to give them an open, light texture and a high proportion of liquid to ensure a soft, elastic dough. They should be mixed just until large lumps form, are gently gathered, pressed together and then lightly kneaded with the finger tips for a few minutes to develop some elasticity. Lovingly shaped into inch-thick rounds, they are placed on a baking sheet and cut into four quarters that are left in place or, sometimes, separated slightly. They may be brushed with a milk or egg wash to insure some browning, but traditionally they are simply dusted with flour. There are all manner of variations: afternoon-tea scones, cheese scones, herb scones and spice scones, to name a few. Try the Scottish Cream Scones with the addition of your favorite herb or spice and create your own royal version. 

Muffins in the British Isles are, of course, English Muffins. So popular, they were once sold on the streets of London by the Muffin Man with his tray and bell. English muffins should always be pulled apart never cut! You may use a fork for the operation or there are special pronged instruments available for this delicate maneuver that is imperative if you want to experience the crunchy, toasty hills and valleys so necessary to contain gobs of fresh butter and jam. –Santa Cruz Sentinel 1990

Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia

Tea Rituals and Scone Etiquette

This looks delicious, but it is not "the done thing" to cut a scone, slather clotted cream and jam on, then put the scone back together to form a kind of bulky sandwich. Scones are broken, much like a bread roll. The scone (pronounced as in “gone” not as in “cone”) is to be eaten in a very particular way. Scones are served whole and preferably warm from the oven, and as with bread you break a scone with your fingers, and spread the jam and cream on, bite-size by bite-size piece. One should never be seen to cut a scone with a knife.

The Beginnings of the Afternoon Tea Ritual 

The British ritual of afternoon tea is attributed to Anna Maria, 7th Duchess of Bedford. The Duchess was staying as a guest of John Manners, the 5th Duke of Rutland, at Belvoir Castle in Leicestershire when she found herself experiencing a “sinking feeling” during the long hours between midday luncheon and late evening dinner. 

She requested a snack of tea and cake to curb her hunger and found that she so enjoyed it that she invited her friends to join her. She continued the social gatherings when she returned to her home at Woburn Abbey and even took her own silver tea equipment with her when she went to visit her friends in their castles and palaces.

A stunning, late 19th century silver and enamel tea service. Tea services added to the ceremony of Victorian afternoon tea we know today.  

As the popularity of this new found ritual spread amongst the upper and middle classes the Victorians unsurprisingly began producing new specially designed apparatus to further enhance the enjoyment of afternoon tea. So up sprang all the elegant tea pots and kettles and creamers and tea strainers, and subsequently the ceremony of afternoon tea grew into what we know today.– Contributor Rachel North Contributor Rachel North is an etiquette and afternoon tea enthusiast with a love for anything -ancient and historical. Etiquette Enthusiast Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia