Simple ingredients, simple method, simple flavour and simple texture - everything about a scone is simple! So what makes them so posh?

The enquiry of a national British matter such as scones by a Swiss man is daring I know; I have crossed perplexed looks, pride and defensiveness. Fortunately, no one was hurt during the proceedings and we all had a cheerful afternoon tea together.

I was truly puzzled to learn how much is going on around the pronunciation of the word scone alone! And it's not even a matter of the English language being different from one country to the other, as apparently within Britain alone, 2/3 of the population pronounces scone as in "gone" and the other third as in "bone", the latter being seen as a more posh variation. Someone told me it was a South vs. North thing, and with some emphasises that purist would never use eggs in their recipe!

Wow! I was a thousand miles away from thinking it was sooo important and had never really thought about it before. As a non-native English speaker, I just go with the flow and say scone as in Rhône with my built-in French accent. When I asked my friend Claire, native from Hampshire (England), she said: "gone! ...much cooler!"

Cream and Jam or Jam and Cream?

But wait, scones even have another equally twisted side: Do you spread cream on jam or jam on cream? Seriously? Who cares.... ok, maybe you do. Then I just thought logic would prevail. From a practical point of view, the harder texture (the cream) should be first, acting as the butter and the gooey texture (the jam) should be on top, simple. One of the arguments I've heard was that you have to put cream on top so you can have a huge mountain of it. Mmhh... please allow me to doubt the gastronomic experience you'll have with a piece of quick bread, a spoonful of jam and a massive amount of clotted cream!

Beside, before we actually elaborate on that subject, we should rather look at having proper quality jam and cream! Another hint popped out of the discussion which seemed to be as important as the cream/jam dilemma; do you pour milk or tea first? I tell you, I love discovering cultural aspects of different countries, it keeps my days brightened!

Our scones are at the border-line between the soft spongy type and the more biscuit type. You wouldn't believe the amount of comments we hear on scones, whether ours or the others, simply incredible! For some reason, I love tickling topics such as scones, stirring massive amount of reaction amongst passionate foodies. It is that same passion for food that keeps us moving forward all the time. As long as scones are served freshly baked, slightly warm alongside quality jam and cream: no problem. Thereafter, it's a matter of personal taste.

My Favourite Recipe

One of my all time favourite recipes for scones comes straight from one of London's most famed hotels for Afternoon Tea; which I will keep confidential for my personal safety's sake! Scone recipes are like Foie Gras terrine recipes in France, everyone pretends to have the most unique and spectacular recipe.

My opinion? Scones are a very good alternative to the everyday afternoon cake and I have to say that for glorified quick breads, they can be really pleasing. Boasted with keywords such as warm, butter, clotted cream or jam, there is very little stopping them being immensely popular and thus making them an easy topic to get people buzzing around. I enjoy having them once in a while, generously spread with Devonshire clotted cream and our homemade berries jam, by the side of a nice cup of tea; quality time I'd say!

Ingredients

• 500g cake flour (or mixed cake and bread flour is also fine)
• 95g white sugar
• 25g baking powder
• 125g butter
• 2 eggs (yes! I am breaking the purist's rule!)
• 100ml milk (or cream if you dare...)
• 60g sultanas (optional)

Method

1. Mix the flour, sugar and baking powder together with the butter until it resembles a crumble mixture
2. Add the eggs and milk (and the sultanas last if required and mix in quickly)
3. Leave the dough to rest for 10 minutes, then roll out to about 15mm high
4. Cut into rounds and brush egg over the tops
5. Bake at 200°C for approximately 20 minutes, until nicely golden brown

Serve warm