Scones

Scones

File:Buttermilk-Scones-batch.jpg Traditional scones served with jam and clotted cream
Type	Baked good
Course	Breakfast, Tea
Place of origin	Scotland
Region or state	United Kingdom, Ireland, and Commonwealth countries
Serving temperature	Warm or room temperature
Main ingredients	Wheat flour, baking powder, butter, milk or buttermilk
Variations	British scones, American scones, Griddle scones
Cookbook: Scones   Media: Scones

Devon Scones in M&S cafe

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Blueberry scones with frosting (Unsplash)

Scones are a type of lightly sweetened, baked good, originating from Scotland, now commonly associated with British and Irish tea culture. They are particularly popular in the United Kingdom, Ireland, and other Commonwealth countries. Traditionally, scones are made with wheat flour, baking powder (as a leavening agent), butter, and milk or buttermilk, and are often lightly sweetened. They can be served warm or at room temperature, frequently accompanied by jam and clotted cream, especially in a traditional cream tea setting.

History

Scones are believed to have originated in Scotland in the early 1500s. The name may come from the Middle Dutch word "schoonbrot," which means beautiful bread, or from the Stone of Destiny (Scone), where Scottish kings were once crowned. Originally made with oats and baked on a griddle, scones evolved over time, particularly with the introduction of baking powder in the 19th century, which allowed them to be baked in an oven, resulting in a lighter texture.

Variations

• British Scones: Typically round, lightly sweetened, and served with clotted cream and jam. They are an essential part of the British cream tea tradition.
• American Scones: Often sweeter, denser, and can include various fruits, nuts, or chocolate chips. They are usually triangular and may be glazed.
• Griddle Scones: Also known as girdle scones in Scotland, these are cooked on a griddle and are similar to the original oat-based scones.

Ingredients and Preparation

The basic ingredients for scones include flour, sugar, leavening agent (usually baking powder), butter, and milk or buttermilk. The dough is lightly mixed and kneaded, then shaped into rounds or wedges and baked. Variants may include additional ingredients such as raisins, currants, cheese, or dates.

Serving

Scones are traditionally served warm with butter, clotted cream, and jam. In the UK, scones with clotted cream and jam are an integral part of the cream tea, a light afternoon meal. The order of spreading jam and clotted cream on scones varies between the Devon cream tea and the Cornish cream tea traditions.

Cultural Significance

Scones play a significant role in British and Irish tea culture. They are a staple of afternoon tea, a light meal typically served in the late afternoon. Scones have also become popular in other parts of the world, particularly in Commonwealth countries, often served in cafes and tea rooms.

See also

• Biscuit (bread)
• Tea (meal)
• British cuisine
• Irish cuisine