When you spend as much time driving through the English countryside as I do it’s inevitable that you’re going to end up living off a diet consisting primarily of scone, jam, and cream.
That’s ‘scone’ as ‘bone’ not ‘scone’ as in… ‘bon’ where I come from, by the way!
It is my firm belief that a scone is best served with raspberry jam and clotted cream, with a hearty pot of tea, though I’m sure everyone has their own preferences.
Now, I’m no expert, but I have eaten a lot of scones, and I also appear to have collected an inordinate number of photographs of said scones, so I thought I’d share them and give you the low down on where you can source the best of the best.
This here is me scoffing a scone at The Cobblestone Cafe in Grassington, North Yorkshire. Eating this scone changed my life and I have returned to Grassington at least once since for the sole purpose of eating another of these scones.
Here I am living it up in Grassington again. This scone was something of a curiosity. Although you can’t tell from this picture it was actually lavender flavoured, which sounds like it would be actually vile, I know, but was in fact a taste sensation! Unfortunately I can’t remember where exactly we got this but I do remember it was a little cafe that doubled as a shop selling garden stuff. Anyone?
This beauty was one of the poshest scones I’ve ever eaten. Those red things are what jam looks like before it’s jammed. It’s from Sawrey House in the lake district, right next door to Beatrix Potter’s cottage. Personally I’m rather partial to a plain scone, as seen here, as opposed to a fruit scone. Controversial.
The above scone was from The Old Hall Tea Rooms in Castleton, Derbyshire. This one, you will observe, was served with both clotted cream and butter. I’m not sure how I feel about that myself but my friend swears by it!
And thus concludes my brief romp through the best scones I have thus far eaten. Perhaps I’ll do a part two at some point. Maybe let me know where you’ve sampled the best scones and I’ll go see for myself!
Quick, but imperative, question though, which do you spread first, the jam or the cream?