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Mar 8, 2008 05:18 AM


Yesterday a family member attended the British Isles Show at the CNE Queen Elizabeth Building and came home with scones. I had one for breakfast, heated slightly with margerine - quite tasty. But in England I don't think that's the customary way to prepare them. Perhaps you know. Also what you usually eat with them. Thanks.

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  1. Jam and clotted cream or Devon cream, etc. on top is what I typically do. The Devon cream is a fair bit pricier than margarine, however, but it would also be a very different experience.

    1 Reply
    1. re: Full tummy

      My dad makes the best scones! I eat plain ones with jam and whipped cream, or just butter. Savoury ones I eat with butter. They're so good, you should have a go at making some.

    2. They are usually served with just straight devon or clotted cream, which is sort of like butter, but around 55% butterfat made from heating up milk and jam or preserves.

      2 Replies
      1. re: CIRCLES_SQ

        Could you explain what you mean please? As it stands, your statement doesn't make any sense. It sounds like you're saying you make clotted cream from milk and jam!

        1. re: Leslieville

          That's exactly what I'm saying..........okay, I missed a comma in there somewhere. I really hope no one actually thinks that clotted cream is make from Jam, but it is made from milk obviously.

      2. Just IMHO, jam on a scone is overkill--I love good preserves but in this case they're overwhelming, and you miss all the subtlety of a good scone. Clotted cream and Devon cream sound good but I've always been disappointed when I actually had them. I'll take mine warm, with butter, thanks.

        I did a junior year abroad at a little college near London. The college refectory made some of the most dreadful food I've ever had put before me, but their scones redeemed them. They were baked, with currants, and they served them hot from the oven with butter only. We had them every morning with coffee at the break between classes at 11 am. They were heaven

        I've never been able to recreate scones quite like those, but this recipe is very good:

        Scones to Die For

        I've also seen recipes for scones cooked on the griddle. They're apparently traditional in some parts of Britain, but I've never had them. Sounds interesting, though.

        2 Replies
        1. re: MsMaryMc

          With that much sugar, jam might be overkill. But in the UK most traditional scones have very little or no added sugar. My recipe has some dried fruit and I sprinkle sugar on top, but there's no sugar in the batter. They're fantastic with a little jam.

          1. re: Amuse Bouches

            Agreed. But it must be good jam, and in my house that means more fruit, less sugar.

        2. Scones were discussed in a thread yesterday (SCONE RECIPE WANTED:..., topic 494915, sorry not to be savy enough to provide the link properly). A couple of the recipes offered there sounded fabulous.

          1. You're right, Bob. we don't usually eat scones for breakfast or warm, but in place of a cake

            Cut them across in half and butter each half. Add the best jam you have to each half (strawberry or raspberry are traditional). Then top with clotted cream if you can get such a thing your side of the pond. Very stiff double (heavy?) cream will work fine. Eat.

            Some scones have fruit in them. These are nothing more than an affectation which detract from the gooey luxury of scone, butter, cream, jam!

            Oh, yes, jury's out on how to pronounce the word. Some parts of the country have it as scown (long o). Others (inc mine) have it as skon (short o).

            Enjoy whichever.