Scones

There are two ways to pronounce scone; "Skon" and "Skoan". Scones are believed to have originated in Scotland and are closely related to the griddle baked flatbread, known as bannock. They were first made with oats, shaped into a large round, scored into four to six triangles, and cooked on a griddle either over an open fire or on top of the stove.

The origin of the name 'scone' is just as unclear as where it came from. Some say the name comes from where the Kings of Scotland were crowned, the Stone (Scone) of Destiny. Others believe the name is derived from the Dutch word "schoonbrood" ("schoon" meaning clean and "brood" meaning bread), or from the German word "schonbrot" meaning 'fine or beautiful bread'. Still others say it comes from the Gaelic 'sgonn' a shapeless mass or large mouthful.

This small cake is a quick bread, similar to an American biscuit, made of wheat flour (white or wholemeal), sugar, baking powder/baking soda, butter, milk (whole, half and half, light cream, heavy cream, buttermilk, yogurt, etc.), and sometimes eggs. This produces a soft and sticky dough that has the ratio one part liquid to three parts wheat flour. It needs to be baked in a moderate to hot oven so the dough sets quickly thereby producing a light scone with a light to golden brown floury top and bottom with white sides. The texture of the interior of the scone should be light and soft, and white in color.