Ahhhh, Lovely Scones! Biscuits, as we American’s know them, but sweet and light with a crisp exterior and soft, flaky interior—quite enjoyable. These buttery, mouth-watering delicacies can be eaten alone or, more traditionally, served with tea, jam and clotted cream, just as the British.

Scones have gone through centuries of ovens, the first declaration in print dating back to 1513. Some think the name originated from the Middle Dutch schoonbrood, which meant fine, white bread. Others believe it came from the Scots Gaelic term sgonn, meaning a large mouthful. Then of course there’s the Scottish town of Scone, the ancient capital of Scotland where long ago Scottish monarchs were crowned on the Scone Stone, or the Stone of Destiny. Interestingly, it is now in Westminster Abbey and today’s United Kingdom monarchs are still crowned on its surface

The tradition of serving afternoon tea with scones, cream, and jam originated in Devon, England more than 1000 years ago. A local abbey was sacked by Vikings and the Earl of Devon financially stepped in to rebuild it. The grateful residents of the abbey fed his workers with bread, cream, and jam with tea each day.

Many a British Tea House today, still cheerfully serve scones with clotted cream and jam and hot pots of tea in honor of tradition in England. Be it cream scones, currant scones, chocolate or even “lemon lavender” served at the Royal Wedding of Prince William and Kate Middleton, Scones can be your “flavor of the day” any day.