In Australia I've only heard it pronounced 'scon'. I believe that in the United States, though, it's pronounced 'biskut'.

I say "scon".

To me "scone" as in "throne" sounds frightfully Mrs. Bucket.
The scones would be served on doilies and tea would be drunk with the little finger raised.

Isn't there a controversy about cream teas between Devon and Cornwall.
One lot put the cream on first and vice versa.
Stop this topic at once.
I could murder a lovely cream tea!

BTW, can you imagine a meeting of the Townswomen's Guild.
"We thank the ladies of Scone for providing the scones."

If you're served a pot of tea, how can you tell how strong it is & how much milk you'll need if you put it in the cup before pouring the tea?

You do realize that Paul Burrell, Princess Diana's butler gave the definitive answer - tea first, then milk.

Hot water, then milk last in tea. (That probably means I'm common!). >>>

The opposite - you're posh. (its because poor people had rubbish china so putting the milk in first reduced the temperature so the cup wouldn't crack)

Me - I say Scohne, my Scottish mum says Sconn.

And just to add to the fun the stone under the Throne - the stone of Scone is said Scoon.

hi, y'all,

yes, my hyacinth tendencies are revealed - and it was filmed very close to my home town so I am now thoroughly outed as a midlander.

it seems that Henry Higgins was right - our origins will always be revealed by our speech.

and I'm a milk, tea, sugar person. [origins again, I'm afraid].

the old recipe for tea is one teaspoon of leaf tea [or tea-bag] per person, and one for the pot, but this may make it too strong for most US and european tastes.

I find the individually wrapped tea-bags that you can buy in France and Italy much too weak and need two per person. Although they are the same brands as here in the UK, I suspect the blend is different.

The only decent tea I've ever had in Europe that I haven't made myself was in Venice, last autumn.

If you are in a UK tea-shop, you should be able to ask for it to be strong or weak, to your taste.

regards, ann

Is it completely improper to drink tea without any milk or suger. I like it strong and "black?". Is that wierd? thereyet

I'm a "Scon" rhyming with John pronouncer.

Then again if they are served in Cornwall with clotted crean and jam - I'd call the delicious

"the" instead of "them" - you know what I mean

jeez - will there ever be an ability to edit on this site

A dignified British gent taught me to put the milk in first--that's English tea. Put the tea in first--that's Welsh tea. Hmmmm. Could it be true? Also, the same argument rages about coffee--some people believe that the cream goes in first so the coffee scalds it--supposedly tastes better. Cheers, BMK

Or, you could just ask for a lump of melamine enhanced dough.

Can you tell I am alergic to wheat?

Both my daughters have worked as baristas and maintain that it's best to add the milk to the coffee to avoid a scorched taste when the boiling water hits it. I'm happy to take their advice.

As for tea - for heaven's sake, what's all this nonsense about "shoulds" and "shouldn'ts"? If it doesn't affect the taste (and not being a tea drinker I wouldn't know), just do whatever you feel comfortable with.

hi, thereyet,

no, nothing wrong with drinking strong balck tea, though it is a bit unusual here in tea drinking britain. [but I understand that's how tea tasters taste it]

usually, tea without milk is served relatively weak with a slice of lemon, and would be a "speciality" type such as earl grey, orange peko, [?spelling?]etc.

but there are no rules - as many different ways of drinking it as there are people to drink it.

and i agree about putting the milk in coffee after the coffee.

regards, ann ~o)

Thanks ann, I was about to get a complex. I like the specialty teas you mentioned. What are the run of the mill teas that some feel need milk/suger? thereyet

hi, thereyet,

I could give you a list as long as your arm:

PG tips, brooke bond, yorkshire tea, liptons [not the same as they available in europe] lots of supermarkets' own brands,; generally, price IS an indication of quality - the contents of many tea bags are the sweepings from the floor. loose tea is usually better quality than bags.

as with much else, you get what you pay for.

regards, ann ~o)

Hi ann, as I suspected! thereyet