English Tea Scones for Merienda

We all know about the age old tradition of afternoon tea in the United Kingdom.. consisting of cream scones, cute little crustless sandwiches and loose leaf tea... It is a tradition that was common amongst the upper class societies in the 1800's and was a light meal, served between 4 and 6.

The tradition of this afternoon tea today is prevalent throughout the world with hotels and established restaurants offering this in between meal that can be most opulant.

It is also a big tradition in Argentina, which is a reminder of the migration of British citizens to the country between 1837-1901. This was the Victorian Era when Argentina had gained independence from Spain and at the time it was an informal empire of the United Kingdom due to economic influences.

The immigrants to Buenos Aires in particular were industrialist and potential landowners who established their cultures with sports clubs (Cordoba Athletics Club, The Hurlingham Club), Harrods in 1912 and afternoon tea, known as Merienda consisting of baked goods, mate (an infusion of ground leaves and stems from the yerba mate shrub), coffee and always, always, dulce de leche.

I digress... as per usual, and I guess all you want or really need is the recipe? A super easy recipe for these traditional scones (Skones or Skons, however you want to pronounce it).

Enjoy crumbling in the flour and butter between your fingertips (my favourite bit), and of course.. eating them!



Preparation Time: 10minutes

Bake Time: 12-15minutes

Recipe Yields: 12 x 50g scones



260g plain flour

Pinch of fine sea salt

30g caster sugar

15g baking powder

120g unsalted butter, cubed

110g cream

1 Egg yolk (brushing on top)


Preheat the oven to 200’C

Whisk the flour, salt, sugar and baking powder

Rub in the cold butter to coarse bread crumb consistency

Stir through the cream until dough comes together

Cut/shape the scones into 50g pieces. It should be about 2.5cm thick before baking. If you don't want to weigh the scones - that's fine with me. You can even use cookie cutters to creat different shapes if your heart desires so.

When shaped, place onto a line tray and brush with egg yolk. Bake for 12-18 minutes until golden brown. Cool on the tray for 5 minutes before transferring them to a cooling rack

It is most important to eat scones slightly warmed, with clotted (or thick double) cream and always good strawberry jam.