• That is, the classic Scottish scone, the Dutch schoonbrood or “spoonbread” (very similar to the drop scone), and possibly other similarly named quick breads may have made
    their way onto the British tea table, where their similar names merged into one.

  • In some countries one may also encounter savoury varieties of scone which may contain or be topped with combinations of cheese, onion, bacon, etc.

  • [12] When baking powder became available to the masses, scones began to be the oven-baked, well-leavened items we know today.

  • Regional variations 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.

  • Thus, scone may derive from the Middle Dutch schoonbrood (fine white bread), from schoon (pure, clean) and brood (bread),[9][10] or it may derive from the Scots Gaelic term
    sgonn meaning a shapeless mass or large mouthful.

  • 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.

  • United States[edit] American scones Scones often appear in US coffee houses.

  • Today, many would call the large round cake a bannock.

  • Strawberries are also sometimes used.

  • Another old style of cooking scones, generally in the colder months, is to deep-fry or deep pan-fry them in dripping or oil, when they are called “puftaloons”.

  • [16] Varieties British scones are often lightly sweetened, but may also be savoury.

  • [11] History It is believed that historically scones were round and flat, usually as large as a medium-sized plate.

  • [17][18] Date scones, which contain chopped dried dates, can also be found in Australia.

  • In Idaho and Utah, the bread products locally called “scones” are similar to Native American frybread or New Orleans beignets and are made from a sweet yeast dough, with buttermilk
    and baking powder or soda added, and they are fried rather than baked.

  • This usage is also common in New Zealand where scones of all varieties form an important part of traditional colonial New Zealand cuisine.

  • The Middle Low German term schöne meaning fine bread may also have played a role in the origination of this word.

  • The American version is sweet, heavy, dry and crumbly, similar to British rock cakes.

  • When prepared at home, they may take various shapes including triangles, rounds and squares.

  • [14] Scones sold commercially are usually round, although some brands are hexagonal as this shape may be tessellated for space efficiency.

  • [24] Zimbabwe[edit] In Zimbabwe scones are popular and often eaten for breakfast with English tea, jam and clotted cream.

  • 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.


Works Cited

[‘Hollywood, Paul. “Paul Hollywood’s scones”. BBC. Retrieved 22 September 2015.
2. ^ Jump up to:a b Wells, J. C. “Pronunciation Preferences in British English: a new survey”. University College London, 1998
3. ^ Boult, Adam (2 November 2016). “Survey
reveals ‘correct’ way to pronounce scone”. The Telegraph. Archived from the original on 12 January 2022 – via
4. ^ editor, Robin McKie Observer Science (22 April 2017). “Do you pronounce ‘scone’ to rhyme with ‘cone’ or
‘gone’? It depends where you’re from” – via {{cite web}}: |last= has generic name (help)
5. ^ “Cambridge app maps decline in regional diversity of English dialects”. University of Cambridge. 26 May 2016.
6. ^ Jacobs, F.
“[1]” 2016
7. ^ “Cracked Quatrains”. Punch. Punch Publications Ltd. 144: 253. 1913. Retrieved 2 January 2015.
8. ^ Drifte, Collette; Jubb, Mike (2002). A Poetry Teacher’s Toolkit: Rhymes, Rhythms, and Rattles. London: David Fulton Publishers.
p. 106. ISBN 1-85346-819-3.
9. ^ Douglas, Sheila. “The Scots Language and Its European Roots” (PDF).
10. ^ Harper, Douglas (2001). “Scone”. Online Etymology Dictionary. Retrieved 19 November 2009.
11. ^ Weiner and Albright. Simply
Scones. St. Martin’s Press, 1988, p. 3.
12. ^ Ingram, Christine; Shapter, Jennie (2003). Bread: the breads of the world and how to bake them at home. (Originally published as The World Encyclopedia of Bread and Bread Making.) London: Hermes House.
p. 54. ISBN 0-681-87922-X.
13. ^ Smith, Delia (27 March 2007). Delia’s Complete Cookery Course. London: BBC Books. ISBN 978-0-563-36249-4.
14. ^ “Back-bite free scone mix launched in UK”. 28 June 2005. Retrieved 22 September
15. ^ “The History of Scones”. Food History. The Kitchen Project. 1 March 2001. Retrieved 9 September 2008.
16. ^ Goldman, Marcy (2007). A Passion for Baking. Birmingham, Alabama: Oxmoor House, Inc. pp. 85. ISBN 978-0-8487-3179-3.
17. ^
“Australian Biography: Flo Bjelke – Petersen”. National Film and Sound Archive.
18. ^ McInerney, Sarah (5 May 2011). “How to bake the perfect scone”. The Sydney Morning Herald. Fairfax Media. Archived from the original on 7 May 2016. Retrieved 7
January 2017.
19. ^ “The Edmonds Cookery Book: How NZ’s much-loved book has drastically evolved”. Stuff. 1 August 2019. Retrieved 29 March 2021.
20. ^ “Best Scones Ever – Edmonds”. Retrieved 23 March 2021.
21. ^ Lyons,
Sue (2002). Edmonds for young cooks : beyond the basics. Deborah Hinde. Auckland, N.Z.: Hodder Moa Beckett. ISBN 1-86958-908-4. OCLC 156024173.
22. ^ “On the hunt for the best scones in town”. Stuff. 30 April 2013.
23. ^ “Qué comian”.
24. ^
Sokolov, Raymond (June 1985). “Everyman’s muffins; Includes recipes”. Natural History. 94: 82. as found here
25. ^ “WATCH | Across Zimbabwe, British scones are the taste of home”. News24. Retrieved 5 March 2023.
26. ^ Curb Your Enthusiasm: Artificial
Fruit (HBO television broadcast Feb. 2, 2020) (Season 10, Episode 1).
Photo credit:’]