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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.
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Did You Know?
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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".
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