Some hostesses and tearoom owners choose to serve scones as a first course because, as they point out, scones are best hot out of the oven. Others prefer scones as the second course, in which case they either place these breads on the corresponding tier of the stand to be eaten at room temperature or bring the warm scones to the table only at the appropriate time.
If scones are petite, allow two per person; otherwise, one each should be sufficient. Select a flavor and a shape that will be compatible with the other courses and with the selected theme. Choose condiments that complement the taste of the scone, and be sure to allow enough for each guest. Visit the scone recipe index to get delicious options for your menu.