The Scone: International Pastry of Mystery
Traditionally connected to Ireland, Scotland and England, the exact origin of scones remains lost in history. There’s even a debate on how to pronounce the word. The word is pronounced “skahn” in Scotland and Northern England (rhymes with gone) and “skoan” in the south of England (rhymes with own), the pronunciation adopted by the U.S. and Canada.
Originally round, flat, and the size of a medium-sized plate, scones were made on a griddle with oats and cut into triangular sections for serving.
Traditional English scones are served with jams and clotted cream. The Duchess of Bedford popularized tea and scones in the late 1700’s when she was so pleased with the combination that she made it a daily tradition. This brought the English Tradition of “Afternoon Tea Time” which is at 4:00pm exactly.
Today’s scones are closer to quick breads (similar to an American biscuit) than griddle cakes. They are baked in the oven and come in a variety of shapes such as triangles, diamonds, circles, or even squares. Although they may contain some additions like currants and raisins, they rely on jams, jellies, clotted cream and lemon curd for flavor.
At Seven Sisters, we make our scones with a modern twist. Contrary to tradition, our scones are moist and flavorful on their own. You don’t need butter, cream, jams or jellies. If we call it lemon poppy, you’re going to get lemon and poppy seed in every bite. Our flavors are ever-changing as well. (We’ve perfected over 100 flavors!) They include flavors such as Fig & Goat Cheese; Banana Toffee; Jalapeno, Green Olive & Cheddar; and Caramelized Onion & Asiago. We also use them in non-traditional ways, making them into sandwiches and desserts.
Keep an eye on our social channels to see how we are re-inventing this classic every day.