Essex afternoon tea expert reveals how to pronounce scone

Jane Malyon, 65 - who runs a company selling afternoon tea hampers - spends every day eating and talking about her favourite food.

She has tasted hundreds of different teas, scones, jams and triangle sandwiches to find the perfect combo - and even gives talks about how to do a proper British afternoon tea.

Jane shared her own take on the classic British debate - whether it's pronounced 'scone' or 'scon' - and says the word should rhyme with 'cone'.

She added she also opts to put the cream on first and the jam on top - although finds more people who visit her talks do the opposite.

Jane, from Essex, said: "If you haven't tried an afternoon tea, you're missing out.

"It's truly a tradition which is the best of British - the best way to have a break from the craziness of life.

"I really champion cream tea - I'm a huge advocate for the tradition."

Jane runs the English Cream Tea Company which creates hampers stuffed full of different teas, cakes, scones and preserves.

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She has tasted hundreds of different teas, scones, jams and triangle sandwiches to find the perfect combo. Picture: SWNS (Image: SWNS)

She tries new flavours of cakes and teas every day - and says you can even match different types of tea with the food you're eating, just like wine pairing.

And she spends every day convincing people the classic British tradition is exactly what it's all cracked up to be - the "best of British".

The expert said she personally favours a cup of Earl Grey with an afternoon tea.

But she warned if you do go for English Breakfast, the best cuppa you'll get comes from a loose leaf tea instead of a bag.

Jane said: "With teabags you get the dust, the stuff that's left over - but the loose leaves are unbroken, and that's the best stuff.

"And actually what you're 'supposed' to do when serving tea is pour the black tea from the pot into the mug and then hand the person the milk and sugar to add for themselves.

Jane runs the English Cream Tea Company which creates hampers stuffed full of different teas, cakes, scones and preserves. Picture: SWNS (Image: SWNS)

"Of course, in reality, it doesn't work like this, but that's the proper way."

While she is an advocate of a teapot and loose leaf tea, for office-dwellers and home-workers who don't have the luxury, she recommended a Yorkshire tea.

She said: "If you're going for a tea bag, you at least don't want something so pale that when you add the milk it looks all washed out."

Jane explained that she has tried hundreds of different teas - and her company sells every brew from chocolate flavoured to apple pie and even 'barbeque flavoured' smokey tea.

But afternoon tea isn't all about the drinks, and none is ever complete without a classic scone - the source of much debate between patriotic Brits.

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The debate on the pronunciation of 'scone' is something Jane is asked about daily - and she confesses to pronouncing it rhyming with 'cone'.

She said: "My world is spent answering 'scone' vs 'scon'.

"I say it like 'cone' personally but Her Majesty did always say 'scon'.

"I think more people say 'scone' but the ones who say 'scon' swear they're the only ones that say it right.

"Posh people definitely say 'scon' - but ultimately both are valid."

She tries new flavours of cakes and teas every day. Picture: SWNS (Image: SWNS)

Another point of contention which divides a nation - is whether a scone goes jam first, or cream first.

She explained that this is a particular debate in the South West - as the Cornish way is jam first, and the Devonshire way is cream first.

Jane said the Cornish say cream is the 'crowning glory on top', but those who put cream first see it like butter on toast, which you put on before jam.

She revealed: "I do cream first - but I'm fickle, I feel drawn to putting the dairy on first.

"But the fierce side come out fighting for jam first.

"If you say cream first, they're all over you like a rash."

She also revealed her favourite cakes for afternoon tea are a mille-feuille and a coffee and walnut slice.

Meanwhile for savouries, her favourite sandwich is "smoked salmon with lots of lemon and black pepper".

But she feels that ultimately the point of British afternoon tea is far more than just what you eat and drink - it represents "the best of British".

Jane suggests the perfect afternoon tea should be booked for around 1pm.

She said an easy mistake people make is treating it as a snack rather than a meal, and eating before they arrive - then being too full to appreciate all the food.

The debate on the pronunciation of 'scone' is something Jane is asked about daily. Picture: SWNS (Image: SWNS)

She urges anyone who hasn't to try it - because she said the most important thing is that it's a great opportunity to sit back and relax.

Jane said: "It's not just about the food and drink, but sitting down with others and taking a break from the craziness of life.

"It's about giving each other your time and attention. Pouring each other's tea, offering round jam tarts - it's about consideration and niceness rather than just your own plate.

"There's no other meal like it."

Jane's top tips for hosting the perfect cream tea:

- Prepare sandwiches the day before with generous fillings and lots of seasoning and butter. Cut them on the day but leave them well-covered with a damp kitchen towel and clingfilm until the last moment to prevent them going dry.

- Aim for three choices of cake minimum and offer contrasts - for example, don't offer three different types of sponge - you want different textures.

- Put darker sandwich fillings into white bread, such as ham and mustard, and lighter coloured fillings into brown bread, such as egg mayonnaise or cheddar and onion relish, for contrast.

- Always think about garnishes to lift the appearance of the savoury or sweet goodies. For savoury, add thin slices of red pepper with a sprig of rosemary through it, radish ‘waterlilies’ or cherry tomato halves. For sweet, add mint sprigs and halved strawberries. It makes everything look fresher and more appetising.

- Have more than one type of tea to offer, such as Earl Grey, English Breakfast and perhaps Green Tea, to cater to everyone's preferences.

- Consider a non-carbohydrate course such as little teacups of colourful jellies to refresh the palate and enjoy between the savoury and sweet treats.

- Scones are at their best when served plump and warm. Microwaving them isn't as good as warming them in a ’normal’ oven for a short while before offering.

- Be generous with the jam and clotted cream offered. Allow enough for people to slather it on well. Cream teas are a great British tradition and should be fully enjoyed.