Scone
Scone, originating from Scotland, is a type of quick bread for the Scottish people. Its name comes from the Stone of Scone, also known as the Stone of Destiny, a historic stone used in the coronation of Scottish monarchs. In her essay "On Eating and Drawing Bread to Satisfy Hunger," Eileen Chang mentioned "scone," saying: "It is even more delicate than cake, with finer flour particles, making it more 'floury' in texture, yet light and not overly sweet."
This unique texture is achieved through the scone's preparation method. Wheat flour and cold butter are mixed into a breadcrumb-like consistency, then milk, eggs, and other liquids are added. The baked scones are both crisp and savory like shortbread, yet also soft and 'floury' due to the higher content of egg, milk, and moisture. Traditional scones were primarily made with oats and baked in a griddle pan. The modern version, however, uses flour as the main ingredient and is baked in an oven, taking on various shapes such as round, square, or diamond. Scones can be sweet or savory and are suitable for both breakfast and as a snack.
The proper way to eat a scone is to slice it horizontally in half. Spread a layer of red strawberry jam on one half, then add a layer of white clotted cream (a type of high-fat, light cream unique to Britain). The contrast of red and white is visually appealing and stimulates the appetite. Clotted cream is between whipped cream and butter in texture, tasting like cream without the fat. The best clotted cream is produced in Devonshire, in the southwest of England.
On the menu for an English afternoon tea, if you see "Cream Tea," do not mistake it for black tea with fresh cream. A "Cream Tea" is a tea set that includes black tea, a scone, clotted cream, and jam.