Are scones from Scotland, Ireland or England? No one is sure but what I do know is the English love their scones like no other. And I’m there to find out what a scone is supposed to taste like. Is it a big, dry, heavy brick dotted with a few pathetic raisins, or is there really a real, honest- to-goodness scone that’s so light and fluffy that just melts in the mouth?
I didn’t want to have scones in London cuz that seems too modern, if you know what I mean. Whenever I think of scones, my mind conjures up images of prim and proper British ladies sipping tea in gardens, with multi-tiered stands of sandwiches, cakes and of course, this cross between a biscuit and a muffin that’s known as a scone.
So I had my first English scone in Warwick, the county town of Warwickshire, England. It’s a charming town steeped in history and Thomas Oken Tea Rooms (right beside Warwick Castle) looks too inviting to be missed, especially on such a chilly morning.
20 Castle Street
I had high hopes for the signature giant sultana scone. Sadly though, it was not to be. Giant in size this was, but lacking in substance. Remember the aforementioned dry and hard brick? This belongs to that category.. Even the excellent strawberry preserve and clotted cream can’t save the day.
I was crushed. Is that how scones are like? No, it can’t be. Otherwise, why would there be people who are crazy about scones?
My next stop was Stratford-upon-Avon, the small market town synonymous with William Shakespeare. There, I found the promised light as air scone at Deli Cafe, a wonderful cozy place frequented by locals.
13-14 Meer Street
I’m happy! Cuz I’ve found what I was looking for: a scone that’s slightly crisp and crusty on the outside, fluffy and moist on the inside, with a clean buttermilk-like flavour. Perfect for an afternoon pick-me-up.
IMO, this is what an authentic scone is supposed to taste like 
thought the first scone and the second doesn’t have much difference in ingredient but…second looks more appetizing~
Buttermilk alone makes all the difference. =) I’ll never use anything other than buttermilk when making scones. And I don’t doubt that whatever sort of buttermilk they have over there in the UK is far superior to what we can get here!
Wherever you are Kaelyn, Happy CNY!
kally: And it tastes better!
Christine: You are so right! I saw your bakes on your blog, they look amazing! Let me know if you need a guinea pig. Anytime
Hungrytrotters: Same to you, Loraine! Happy new year!
I love scones, however I have no idea how to make them. I have tried various box mixes but have never been satisfied. You were the first to describe just what I was looking for in a scone, a crisp outer crust and tender inside. So where can I find a recipe to achieve this?
I will be one of the millions of people setting their alarm to watch the Royal Wedding later this month. How I would love to make a batch to enjoy, with a large cappuccino, it would be almost as good as being there. If anyone can make any suggestions I would be very grateful.