No matter how you like to eat a scone, your trusty afternoon tea treat has a bit of a secret history buried within the clotted cream and jam centre that's really worth bringing to the surface...

At Classic Cornish Hampers we put our researching cap on and have come up with 8 of our favourite facts you probably didn't know about!

#1. A scone is closer to a pastry than it is to bread mainly because it doesn't include any yeast and has almost identical ingredients to a shortcrust with different fat to flour ratios.

#2. American or British scones - what's the difference? British scones are served with butter/cream whereas American scones or "biscuits" are far more buttery and are typically served alongside meat and veg style savoury dishes.

#3. They're pronounced s-con AND s-cone. After countless articles, surveys, online arguments and polls - even the Queen has weighing in on the debate! - the question has never really been definitively answered. However, your pronunciation does have a lot more to do with your geographical origins than it does with social class.

#4.  There IS a correct time to eat a scone... Well, historically anyway. According to the snacking routines of Anna, the Duchess of Bedford, Afternoon Tea commenced at exactly 4:00 pm.

#5. Scone ingredients prefer to be cold. All your starting components need to be kept as cool as possible - this will help to guarantee the soft, light and well-risen qualities of your next batch of scones.

#6. Scones were originally much larger. Scones originate from the Scottish 'bannock', which is derived from the Gaelic for cake and made using a thin, round, flat combination of oats and wheat flour.

#7. No need to overknead! Scones only require light kneading otherwise they won't rise and you'll lose that light, fluffy texture.

#8. The term 'scones' was first used in 1513 according to the Oxford English Dictionary.

Post By Ed Mason