Scone
A scone (/ˈskɒn/ SKON or /ˈskoʊn/ SKOHN) is a traditional British baked good, popular in the United Kingdom and Ireland. It is usually made of either wheat flour or oatmeal, with baking powder as a leavening agent, and baked on sheet pans. A scone is often slightly sweetened and occasionally glazed with egg wash.[1] The scone is a basic component of the cream tea. It differs from teacakes and other types of sweets that are made with yeast. Scones were chosen as the Republic of Ireland representative for Café Europe during the Austrian presidency of the European Union in 2006, while the United Kingdom chose shortbread.
Not to be confused with American biscuit.Type
History[edit]
When baking powder became available to the masses, scones began to be the oven-baked, well-leavened items we know today.[12]
Modern scones are widely available in British bakeries, grocery stores, and supermarkets. A 2005 market report estimated the UK scone market to be worth £64m, showing a 9% increase over the previous five years. The increase is partly due to an increasing consumer preference for impulse and convenience foods.[13]
Scones sold commercially are usually round, although some brands are hexagonal, as this shape may be tessellated for space efficiency. When prepared at home, they may take various shapes, including triangles, rounds and squares.[14] Baking scones at home is often closely tied to heritage baking. They tend to be made using family recipes rather than recipe books, since it is often a family member who holds the "best" and most-treasured recipe.[15]
In 2023, a West London woman completed a decade-long project to sample a scone at every National Trust location (244 sites across England, Wales and Northern Ireland).[16]
Regional variations[edit]
Australia[edit]
Pumpkin scones, made by adding mashed cooked pumpkin to the dough mixture, had increased exposure during the period when Florence Bjelke-Petersen was in the public eye.[17][18] Date scones, which contain chopped dried dates, can also be found in Australia. Another old style of cooking scones, generally in the colder months, is to deep-fry or deep pan-fry them in dripping or oil; prepared this way, they are called "puftaloons".
Norway[edit]
Norwegian scones may contain raisins and orange and lemon bits. Instead of using butter, like most scone recipes, Norwegian scones use cultured milk instead.
New Zealand[edit]
Scones make up a part of kiwiana, and are among the most popular recipes in the Edmonds Cookery Book, New Zealand's best-selling cook book.[19] The Edmonds recipe is unsweetened, using only flour, baking powder, salt, butter and milk.[20] Other ingredients such as cheese, sultanas and dates can be added.[21]
Cheese scones are a popular snack sold in cafes or tea shops, where they are commonly served toasted with butter.[22]
South Africa[edit]
Scones are commonly served with clotted cream and jam; grated cheddar cheese is another popular accompaniment.
South America[edit]
Scones are quite popular in Argentina as well as Uruguay. They were brought there by Irish, English and Scottish immigrants and by Welsh immigrants in Patagonia (Britons are the third largest foreign community in Argentina).[23] They are usually accompanied by tea, coffee or mate.
