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How to Eat a Scone

intermediate

How to Eat a Scone

with MaxBex

4. Intermediate

Max will be joined by Altair who will eat a traditional British "scone" for the first time. Max will tell you about British "tea" culture and how it's done.

Scone

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Does it rhyme with "gone" or "bone"?

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Have you ever had scones?

Afternoon tea

also called "high tea"

Traditional afternoon tea consists of a selection of dainty sandwiches (including of course thinly sliced cucumber sandwiches), scones served with clotted cream and preserves. Cakes and pastries are also served. Tea grown in India or Ceylon is poured from silver tea pots into delicate china cups.

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What time do you think afternoon tea should be had?

Scones

They are traditionally made with wheat flour, sugar, baking powder or baking soda, butter, milk and eggs, and baked in the oven—both in the traditional wedge form and in round, square and diamond shapes. This recipe produces a hard, dry texture.

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"Hard and dry"... does this sound appetising?

Clotted cream and jam

Clotted cream is as thick as soft butter, but it tastes like cream.

Clotted cream is produced by cooking the cream of cow breeds known for their high-fat milk. Traditionally, the cream was skimmed from the top of the milk and gently heated in copper pans for at least an hour, until the cream rose to the surface in “clots” and developed a rich, golden crust.

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What else can "clot"?

The big debate!

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Do you think the cream goes on first, or does the jam?

dollop

Different types of scone.

Where can you get "afternoon tea" in the UK?

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What is the opposite of sweet?

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Full Video Duration: 15 minutes
Aired: over 2 years ago

Scone

Afternoon tea

Traditional afternoon tea consists of a selection of dainty sandwiches (including of course thinly sliced cucumber sandwiches), scones served with clotted cream and preserves. Cakes and pastries are also served. Tea grown in India or Ceylon is poured from silver tea pots into delicate china cups.

Scones

They are traditionally made with wheat flour, sugar, baking powder or baking soda, butter, milk and eggs, and baked in the oven—both in the traditional wedge form and in round, square and diamond shapes. This recipe produces a hard, dry texture.

Clotted cream and jam

Clotted cream is as thick as soft butter, but it tastes like cream.

Clotted cream is produced by cooking the cream of cow breeds known for their high-fat milk. Traditionally, the cream was skimmed from the top of the milk and gently heated in copper pans for at least an hour, until the cream rose to the surface in “clots” and developed a rich, golden crust.

The big debate!

dollop

Different types of scone.

Where can you get "afternoon tea" in the UK?

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