SCONE (BREAD)

The 'scone' is a British snack of Scottish origin. A small quickbread made of wheat, barley or oatmeal, usually with baking powder as a leavening agent. British scones are often lightly sweetened, but may also be savoury. In the U.S., scones are drier and larger, and typically sweet.
The pronunciation across the United Kingdom is varied. Some sections of the population (nearly two thirds of the British population and 99% of the Scottish population, according to one academic study^[1]) pronounce it as (to rhyme with gone, the U English Pronunciation), and the rest pronounce it (to rhyme with cone, the Non-U English pronunciation). According to Merriam-Webster, the word scone derives perhaps from the Dutch ''schoonbrood'' (fine white bread), from ''schoon'' (pure, clean) and ''brood'' (bread). Making way to the English language via Scots itself via Flemish.

Contents

Description

Varieties

Scones Around the World

Other usage

See also

References

Description

British scones closely resembles a North American biscuit (many recipes are, in fact, identical) — itself not to be confused with the English biscuit, which equates to the American ''cookie''. In the United States, there is a growing tendency to refer to sweet variations as "scones" (perhaps under influence from espresso bars, where they are popular fare), while those eaten as part of savory meals are known as "biscuits". American "scones" are often baked to a dry and somewhat crumbly texture, and are typically large and rectangular. In Canada, both tend to be called "biscuits" or "tea biscuits".

Varieties

British scones frequently include raisins, currants, cheese or dates. In the United States, scones sold by coffee shops often include fillings such as cranberries, blueberries, nuts, or even chocolate chips. More original fillings include smarties. However, most fillings tend to be spices, including cinnamon and poppy. In both Britain and the U.S., mass-produced scones tend to be doughier than home-made scones.

In Scotland and Ulster, savoury varieties of scone include ''soda scones'', also known as soda farls, and potato scones, normally known as tattie scones, which resemble small, thin savoury pancakes made with potato flour and resemble the Jewish latke. Potato scones are most commonly served fried in a full Scottish breakfast or an Ulster fry.

Scones Around the World

The scone is a basic component of the cream tea or Devonshire tea.
The griddle scone is a variety of scone which is fried rather than baked. In some countries one may also encounter savoury varieties of scone which may contain or be topped with combinations of cheese, onion, bacon etc.
In the Scots language, a griddle is referred to as a "girdle". Therefore "griddle scones" are known as "girdle scones". This usage is also common in New Zealand where scones, of all varieties, form an important part of the traditional cuisine.
Scones are popular in Ireland as well as England and Scotland, and were chosen as the Republic of Ireland representative for Café Europe during the Austrian Presidency of the European Union in 2006 (the United Kingdom chose shortbread).
Other common terms include dropped scone, or drop scone, after the method of dropping the batter onto the griddle or frying pan to cook it.
In the US state of Utah a "scone" commonly refers to a deep fried flattened bread which serves as the basis for "Navajo" tacos and is commonly consumed by itself with honey butter. It is similar to frybread or sopaipilla.

Other usage

In Scots 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".
Scones are also very popular in Australia, for example the vegemite scone.

See also

★ Welsh cake

★ Bannock

References

1. Wells, J.C. "Pronunciation Preferences in British English: A New Survey". University College London, 1998