Scones are delightful things. Whether it’s the American or British style, I love them both for any time of day—breakfast, supper, as a snack, and preferably toasted and warm. Flaky on the outside, soft on the inside, scones make for great guest treats too. If you’re used to the American kind, which not surprisingly contains a whole lot more butter and sugar, you may find the British kind a bit plain. And while most American scones have add-ins like raisins, chocolate chips, blueberries, and others, British-style scones rarely have any. It’s not to say the Brits are terribly health conscious, but the difference is that they don’t mix in as much butter in the scones only to slather it later on as they eat it. Same goes with the sugar—jam-piling is what adds sweetness to the scones. And while American scones are shaped like a triangle, the British kind is round and resembles American biscuits.
Our hefty breakfast at Tosaria has barely made its way down but we couldn’t say no to scones, especially not these massive ones we found at this dainty little place in Kallista. Perfectly toasted and warm, the key only way to eat them is to heap gobs of the cream and jam on your messily halved scone. It’s imperative that you spread too much of cream and jam. I like that the scones were more on the savory side to balance the sweetness of the spreads. Yes, they weren’t as moist and buttery as the American kind, but they were incredible. I wanted to eat all four of them right then and take the other four to bed. But I resisted, knowing there’s something else awaiting me in the next hour.
Mon – Fri: 9 am – 5 pm
Sat – Sun: 8 am – 5 pm
High tea 10 am & 3 pm daily