Does anything say England more than scones? They are the food equivalent of the Queen, primrose gardens and a cup of tea. But they’re also one of Britain’s most controversial food items.
The controversy surrounds two bitter debates. The first being, “scone” versus “scone.” What? Just the same, aren’t they? You don’t see a difference? Well, you cn hear one, the pronunciation of “scon” versus “scooone.” The Independent newspaper found that in London and the midlands the UK largely favours the long ‘o’ sound, so that would be “scone” rhyming with “bone”, while in the North of England and Scotland, “scone” rhyming with “gone” is the only way to say it. Could the North/South divide be any more clearly illustrated than that?
The second bitter battle, is more localised, a war fought between regions and shires. The only proper way to eat a scone is cut in half with a dollop of jam and cream. But which goes on first? The question is as old as the chicken and the egg.
Today I would like to answer it. The jam goes on first, it’s just logical. I cannot stress enough how much sense it makes to put the jam on first. For goodness sakes stop being fools and put the jam on first. And if you dare use the same spoon for the jam and cream… No mercy will be shown.
But we don’t have to be so stringent about everything. Whether you are enjoying a “scon” or a “scooone,” why not mix the recipe up a bit? What could feel more spring like than an afternoon in the sunshine with a scone, a glass of lemonade, some fresh fruit and a vase full of flowers? So, just in time for spring I present, rose and raspberry lemonade scones.
These scones are quick and easy and best enjoyed with fresh cream and raspberry jam, and the jam goes on first!
Makes 12 scones
3 ½ cups of self-raising flour
1 cup of rose and raspberry sparkling lemonade
½ cup of full cream milk
- Preheat the oven to 210 degrees Celsius.
- Sift the self-raising flour into a bowl. Create a well in the middle and pour in the milk.
- Mix slightly to prevent curdling before pouring the rose and raspberry lemonade into the mixture.
- Mix together with a blunt knife until a dough starts to form. Pour out onto a floured surface and lightly knead. Using the palms of your hands press out the dough until it is roughly 2cm thick.
- Grease and flour a 28cm by 18cm baking tray.
- Use the rim of a wide cup to cut out circles from the dough, place on the baking tray, leaving a 1cm gap between each scone.
- Cook in the oven for approximately 15 minutes.
- Cool completely on a drying rack.
Serve with raspberry jam and cream.