Scones are a very traditional teatime treat, so much so that some people are quite adamant about the proper way to eat them. I, however, can think of at least 10 different ways to indulge my scone craving. They may not be traditional, but they are certainly tasty.

The first five ways cover different methods of preparing your scones.

#1 — Baked into a traditional triangle shape, then sliced into two thin pieces, laid side by side on the plate and topped with fresh fruit.

#2 — Fresh from the oven (allow to cool enough so you don’t burn your fingers when you pick them up), split in half, spread with butter/margarine, then put back together with a big spoonful of lemon curd, marmalade, apple butter, or whatever, in-between.

#3 — Totally unadorned. Great if the scone is made with your favorite fruit added in. Mine is apricot.

#4 — Baked into the round, biscuit shape, then cut into quarters and drizzled with maple syrup (or honey, if you prefer).

#5 —A sort of scone “grilled cheese,” a great use for day-old scones, especially those in the triangle shape. Slice into two thin pieces, apply some butter or margarine, grill until a bit golden, put some sliced cheese (cheddar, American, etc.) between the pieces, and serve up with tomato slices, pickles, etc.

The second five ways have to do with the setting or the method of eating the scones.

#6 — Put some in “scone containers” strategically placed around the house (on a bookshelf, in a drawer, etc.) for a quick scone break from vacuuming, dusting, chasing the kids, whatever.

#7 — Risk a few singed fingertips by grabbing scones right off the baking sheet fresh out of the oven. Hot and fresh can’t be beat!

#8 — Put a few in a baggie and carry them around in your purse, backpack, hip pocket, etc., and munch on one wherever you are (such as waiting in line at the DMV).

#9 — Bake and then freeze a few dozen to be “zapped!” in the microwave and slathered with your favorite topping as the urge strikes.

#10 — Set some up as a still-life, paint a picture first, then eat ’em. Big drawback here: They will be so scrumptious looking that you’ll end up eating one, then say “Dang!” because you have to start your painting over. Then, you’ll eat another one and have to start the painting over again. Then, they’ll be all gone, so you’ll have to stop painting to bake some more. I guess that’s what they call “suffering for your art.”

Of course, besides the scones, the common ingredient in these doughy repasts is TEA! A nice pot of Devonshire, Barry’s, PG Tips, or Typhoo will truly make your enjoyment complete. If you want to be a little less traditional, go for some genmaicha. I find that the roasted rice taste blends well with baked items. A fruity Darjeeling or a vanilla-flavored Ceylon are other good options. You probably have a favorite that would be perfect. Pick your method, then pick your tea. Enjoy!

Psst…hubby just came up with method #11: Eat ’em FAST so some other scone lover (like me!) can’t snatch ’em away!

Visit A.C.’s blog, Tea Time with A.C. Cargill, for more advice on living what she calls the “tea life.”