A Scone Sonnet to Celebrate Afternoon Tea Week

Scones with a Sunflower backdrop — An alternative Blackberry Compote and Raspberry Yoghurt Topping

We are basking in a heatwave, and as the mercury rises so do the number of scones being eaten throughout the UK. After all it’s Afternoon Tea Week - 10-16 August 2020! Will all the scones be fruit? Championing the #alternativescone with my Scone Sonnet.

The origin of the word scone, so much discussion! Potentially from the Dutch word ‘Schoonbrot’ meaning beautiful bread? Perhaps from the Scottish Stone of Destiny (or The Stone of Scone), an oblong block of red sandstone that was used for centuries in the coronation of Scottish monarchs? Indeed the first printed mention of the word scone (‘skonnys’) was from a translation of The Aenaid (1513) by Gavin Douglas (a scottish poet). Webster’s Dictionary says that scones originated in Scotland in the early 1500s. Although I have read that historians have found evidence that the tradition of eating bread with cream and jam existed at Tavistock Abbey in Devon during the 11th century.

The ritual of ‘taking tea’ in England would appear to be thanks to Anna Russell, the Duchess of Bedford (1788 – 1861), at 4pm she asked to be served ‘tea and some sweet breads’ i.e. scones. It became her afternoon ritual, “Afternoon Tea Time”. In my childhood we used to push the boat out on a Sunday with ‘High Tea’ at 5pm - much more substantial with the additional menu items such as sausage rolls, pork pies, cheese & pineapple on cocktail sticks but I digress!

Cornish clotted cream - the food of the gods

William Gladstone 1809 - 1898

It is understood that originally scones were made from oats, however, today's scones are usually made with wheat and it's tradition that they are served with #Strawberry Jam and Clotted Cream. And so as always the 'origin debate' turns to Cornwall staking claim on #sconeownership, jam before cream (#cornwall) or cream before jam (#devon)? Which do you prefer?

‘We found that 58% of people prefer to put the jam before the cream on their scones, with 42% preferring cream first.’

The AfternoonTea.co.uk Team

But why oh why do we always have to be served ‘jam and cream’? Or maybe the cheese variety with a little butter on the side? Let’s champion the ‘Alternative Scone’! Let’s celebrate and adorn our scones with lemon curd, sloe compote, maple syrup, herbed butters, mustard, pestos….. Let’s fill them with exotic flavourings, textured bites, piquant postscripts. Bring on a plethora of alternative scones, Chocolate & Ginger, Marshmallow & Mint , Lemony Courgette, Pepper & Rosemary.

Innovate, titivate, celebrate! Which brings me to my #SconeSonnet. I know a sonnet should have a strict rhyme scheme, 14 lines, each line 10 syllables etc. but I am using my poetic licence. Also in line 11 pronounce please pronounce as “skawn”!

The Scone ‘Sonnet’

by Scones & Sunflowers

Handle with the greatest care, simply hold top and bottom and twist apart!

Don’t be tempted to cut or slice, afterall, it isn't a tart.

Word of warning, tempt you not, to treat the cream like butter

Because even just a little too much, will set your heart a-flutter.

Tiptop ‘topping’ of a scone is key, always have a theme!

Ring the changes, mix it up, actually use yoghurt instead of cream?

Be they Chocolate, Carrot or Cashew, go on, try something new!

As if by magic all your friends will have formed an orderly queue.

Their shape may be round, triangle or square

Whatever, it should be law, serve them at every village fayre.