
These quick-to-make treats date from the 1500s and are originally from Scotland; oats were their mane ingredient and they were round and flat and cooked on a griddle rather than in the oven. Scones became a feature of afternoon tea when, in the early nineteenth century, Anna the Duchess of Bedford chose them as part of the ensemble of sweet treats she requested for her afternoon snack (see page 36). In this recipe buttermilk provides the lovely flavour and light texture. You can leave out the sugar if you prefer a savoury scone and add a pinch of salt with the flour instead. These scones are best enjoyed on the day they are baked, warm, straight out of the oven and served with clotted cream and jam, but can be stored for up to a day in an airtight container.