Scones & Related Recipes

The scones are small British quickbread (or cake if recipe includes sugar) of Scottish origin. Scones are especially popular in the United Kingdom, Australia, New Zealand, Ireland and Canada, but are eaten in many other countries. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent.

Browse Recipes:
TIPS: When making biscuits, scones or bread with baking powder or soda and cream of tartar, the oven should be preheated first; the dough handled quickly and put into the oven immediately, as soon as it becomes the proper lightness, to ensure baking success. If the oven temperature is too low or oven is too slow, the article baked will be heavy and hard.

Real Cooking

Did You Know?
The popular scones are basic component of the cream tea or Devonshire tea.

The word scone derives perhaps from the Middle Dutch schoonbrood (fine white bread), from schoon (pure, clean) and brood (bread). However, there has been some debate as to the exact ancestry of the word. It is also thought to be of German or Gaelic origin. Popular belief has it that this Scottish quick bread took its name from the Pictish Kingdom of Scone (Scotland). The first mention of the word was in 1513.

In Scottish language the verb scon means to crush flat or beat with the open hand on a flat surface, and "scon-cap" or "scone-cap" refers to a man's broad flat cap or "bunnet".