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Scone

A scone is a small, rich quick bread of Scottish origin, typically prepared from a dough of flour, fat such as butter or cream, and a liquid like milk, leavened with baking powder or soda, and baked into triangular wedges or rounds on a sheet or griddle.^[1]^[2]^[3] The term "scone" entered English in the early 16th century from Middle Dutch schoonbroot ("fine bread"), reflecting its initial form as a thin, flat cake.^[4] Scones trace their roots to Scotland around the early 1500s, evolving from earlier oat-based bannocks cooked on griddles, with the earliest printed reference appearing in a 1513 Scottish poem by Gavin Douglas.^[5]^[6] Originally a simple, unleavened or lightly leavened bread made with barley, oats, or wheat, the scone gained popularity across the British Isles in the 19th century, particularly after the invention of baking powder in 1843, which allowed for lighter, quicker baking without yeast.^[7] Today, scones vary widely in style and flavor, from traditional plain versions to enriched ones studded with dried fruits like currants or raisins, or savory types incorporating cheese, herbs, or even chocolate.^[8]^[9] They are most famously associated with British afternoon tea or "cream tea," where warm scones are split and topped with clotted cream and fruit preserves, such as strawberry jam, often accompanied by a pot of hot tea.^[10]^[11] This serving tradition, popularized in the Victorian era, highlights the scone's role as a versatile, comforting staple in Anglo-Scottish culinary culture.^[12]

Terminology and Classification

Etymology

The word "scone" originates from Middle Dutch schoonbrood, meaning "fine white bread," where schoon denotes "beautiful," "bright," or "pure," and brood refers to "bread."^[4] This term was likely shortened and adapted into Scots during the 16th century, reflecting linguistic influences from Dutch and Flemish trade and migration to Scotland, particularly in regions like Aberdeen where Flemish artisans and merchants settled from the 1100s onward.^[13] An alternative but related theory traces it to the Dutch schoonebrootjes, also signifying "fine bread," introduced through commercial exchanges in the 1500s.^[3] The earliest recorded use of "scone" appears in 1513 in Scottish poet and bishop Gavin Douglas's translation of Virgil's Aeneid, where it is spelled as "sconnys" in the phrase "flowr sconnys," describing flour-based cakes.^[5] Early texts show spelling variations such as "scoon" or "skone," reflecting the word's integration into Scots vernacular.^[3] Pronunciation has evolved regionally: in Scotland, it is typically /skɒn/ (rhyming with "gone"), preserving the original Scots form, while in England, it shifted to /skoʊn/ (rhyming with "phone") by the 19th century, influenced by southern English phonetics.^[14] A folk etymology linking the food to the Stone of Scone—an ancient coronation stone pronounced /skuːn/—has been proposed but is widely dismissed as coincidental, given the Dutch linguistic roots predate any such association.^[4]

Classification as Bread or Cake

Scones are classified as quick breads in culinary taxonomy due to their reliance on chemical leavening agents, such as baking powder or baking soda, which generate carbon dioxide gas to produce rise during baking without the need for yeast or extended fermentation.^[15] This method results in a tender, crumbly texture and allows for rapid preparation, setting scones apart from yeasted breads that develop gluten structure through prolonged rising and kneading.^[16] In comparison to cakes, scones exhibit a denser crumb and subdued sweetness, stemming from traditional formulations that prioritize flour, fat, and liquid while generally excluding eggs and limiting sugar to enhance flavor rather than dominate it.^[17] Butter cakes, by contrast, achieve lightness through the creaming of butter and sugar followed by egg incorporation, yielding a finer, more aerated structure with higher sugar content for pronounced sweetness.^[17] The classification of scones intersects with the biscuit debate, particularly across Anglo-American culinary traditions; in the United Kingdom, scones remain a distinct sweet or savory quick bread, separate from biscuits (which denote crisp, twice-baked cookies), while American biscuits refer to flaky, savory quick breads akin to but typically drop-shaped and buttermilk-based compared to the often wedge-cut British scone.^[7] This terminological divergence traces etymological roots to the Old French "bescoit," denoting twice-cooked items, which influenced early baked goods but evolved differently in each region.^[18] From a nutritional taxonomy perspective in food science, scones occupy a position between pastries and breads, characterized by high flour-derived carbohydrates (around 54g per 100g in plain varieties) and substantial fat (about 15g per 100g from butter or similar), yet low sugar (typically 3-4g per 100g), which aligns them more closely with bread-like staples than sugar-heavy confections.^[19] Regulatory bodies like Food Standards Australia New Zealand further underscore this by categorizing scones distinctly from breads or cakes in their food composition databases.^[19] Historically, pre-19th-century scones were unsweetened, unleavened or minimally leavened with soda, and regarded as a simple bread or griddle-baked flatbread derived from oats or barley, suited to rustic Scottish fare.^[20] The advent of commercial baking powder in the mid-1800s transformed their profile, enabling a taller, lighter rise that blurred lines between bread and cake, evolving them into the versatile hybrid recognized today.^[21]

History

Origins and Early Records

The origins of the scone trace back to Scotland in the early 16th century, where it emerged as a simple, unleavened quick bread akin to the traditional bannock. These early versions were typically made from oats or barley, rolled into a large round flatbread about the size of a dinner plate, and baked on a griddle or girdle over an open fire, then scored into triangular wedges known as "farls" for easy portioning. Folklore links the name "scone" to the Stone of Scone (or Stone of Destiny), an ancient coronation stone housed at Scone Abbey near Perth, suggesting that royal attendants baked these oatcakes on hot stones nearby during ceremonies, though this remains a popular legend without direct contemporary evidence.^[22]^[23] The first known written reference to the scone as a food item appears in 1513 in the Scots poet Gavin Douglas's translation of Virgil's Aeneid, titled Eneados, where he describes "flour sconnis" served at a feast, indicating an early form using wheat flour alongside the more common oat varieties. This mention aligns with the scone's role in Scottish noble and rural diets as a hearty, portable staple, often consumed plain or with simple accompaniments like butter. The term itself may derive from the Middle Dutch "schoonbrot" or German "sconbrot," meaning "fine" or "beautiful bread," likely introduced through trade and immigration by Dutch and Flemish artisans who settled in Scottish ports during the 1500s, bringing refined baking techniques and access to white flour.^[5] By the 16th and 17th centuries, scones began evolving from purely girdle-cooked oat farls to more structured oven-baked forms, particularly as wood-fired ovens became more common in Scottish towns and among wealthier households. This shift allowed for lighter, risen textures using wheat flour, though early recipes remained unleavened and savory, reflecting the oat-dependent rural economy and absence of widespread leavening agents. Pre-19th-century scones were thus unsweetened and unadorned, integral to everyday Scottish meals without the later additions of cream, jam, or fruit that defined cream tea traditions.^[24]^[23]^[25]

Spread and Modern Developments

The introduction of baking powder in 1843 by British chemist Alfred Bird marked a significant innovation in scone preparation, enabling lighter, more tender textures through chemical leavening that replaced slower yeast or soda methods.^[26] This advancement reduced baking time and labor, facilitating the transition from dense, griddle-cooked oat-based scones to quicker oven-baked wheat versions, which spurred their broader adoption across English households by the mid-19th century.^[27] Scones further solidified their place in British culture during the Victorian era, popularized through the afternoon tea ritual initiated around 1840 by Anna Russell, the 7th Duchess of Bedford, to bridge the gap between light breakfasts and late dinners.^[28] By the 1860s, as this practice spread among the upper and middle classes, scones emerged as a staple component, often served warm with clotted cream and preserves to complement delicate sandwiches and pastries.^[29] The 19th-century expansion of the British Empire propelled scone recipes to colonies worldwide, with adaptations to local ingredients like available flours documented in widely circulated cookbooks such as Isabella Beeton's Book of Household Management (first published in 1861 and reprinted through the 1870s).^[30] Beeton's influential guide, which included scone recipes emphasizing baking powder for ease, was a cornerstone of household instruction in imperial outposts, promoting standardized baking techniques amid diverse regional resources.^[31] In the 20th century, scones entered commercial production in the UK, particularly post-World War II, as rationing lifted in 1954 and the baking sector modernized with industrial ovens and distribution networks, allowing bakeries to supply supermarkets and tea rooms on a mass scale.^[32] Concurrently, in the United States during the 1950s baking boom—fueled by suburban growth, new kitchen appliances, and packaged mixes—scones were adapted into sweeter, denser forms with added fruits, nuts, or glazes to suit American palates, diverging from traditional plain varieties.^[33] Recent developments in the 2020s reflect evolving dietary preferences, with a surge in artisanal scones emphasizing small-batch, high-quality ingredients and gluten-free options using alternative flours like rice or oat blends to accommodate health-conscious consumers.^[34] ^[35] Despite these variations, the fundamental scone recipe—flour, fat, leavening, and liquid—has seen no substantial changes since the early 20th century, preserving its quick-bread essence.^[36]

Preparation

Key Ingredients

The traditional base for scone dough consists of self-rising flour, cold butter or lard for richness and flakiness, and milk or buttermilk to provide moisture and tenderness.^[37] Self-rising flour, which incorporates baking powder and salt, is the most common choice in British recipes, typically at around 225-450 grams for a standard batch yielding 8-12 scones. Alternatively, plain flour can be used by adding 2 teaspoons of baking powder and a pinch of salt per 2 cups (about 250 grams) of flour to achieve the same leavening and seasoning effect.^[38] Butter or lard is incorporated cold and cut into the flour using a pastry method, creating a crumbly texture that ensures a tender, layered crumb upon baking; a typical ratio is 50-100 grams of fat to 200-450 grams of flour, roughly 1:3 to 1:4 by weight for optimal flakiness without greasiness.^[37] Milk or buttermilk adds hydration and contributes to the rise through its interaction with leavening agents, with quantities around 150-300 milliliters sufficient for the dough to come together cohesively.^[39] Leavening is primarily provided by baking powder at 1-2 teaspoons (or 1 tablespoon for richer rises) per 2 cups of flour, releasing carbon dioxide to create the scones' characteristic light, fluffy height.^[38] In recipes using buttermilk or other acidic dairy, bicarbonate of soda (baking soda) can substitute or supplement baking powder at about 1/2 teaspoon per cup of flour, reacting with the acidity for effective lift.^[40] Optional binders like eggs enrich the texture for a more cake-like result in some variations, typically 1-2 beaten eggs added to the wet ingredients; a small amount of sugar, 1-2 tablespoons (25-50 grams), is also common in the base dough to impart subtle sweetness without overpowering the neutral profile. Flour is traditionally wheat-based, such as all-purpose or self-rising varieties milled from soft wheat for a fine crumb, though wholemeal flour can replace up to half for added nuttiness and fiber.^[39] In Scottish traditions, oats—either as rolled oats or oat flour—have been incorporated historically for a hearty variation, often blending 1 cup of oats with 1.5 cups of wheat flour.^[41] For modern dietary needs, gluten-free adaptations use 1:1 gluten-free flour blends in place of wheat flour to mimic the structure, while vegan versions substitute plant-based butters (like margarine or coconut oil) for animal fats and non-dairy milks (such as almond or soy) for dairy, maintaining similar ratios for texture.^[42]^[43]

Baking Methods and Techniques

The preparation of scones begins with the mixing technique, which significantly influences the final texture. The traditional method involves rubbing cold butter into the flour using fingertips or a pastry cutter until the mixture resembles coarse breadcrumbs, creating a crumbly base that promotes flakiness upon baking.^[7] An alternative creaming method, where butter and sugar are beaten together before incorporating flour, yields a denser, cake-like result but is less common for classic scones.^[44] Throughout mixing, it is essential to avoid overworking the dough, as excessive handling develops gluten and results in tough, chewy scones rather than tender ones.^[45] Once mixed, the dough is gently shaped to ensure even rising. For round scones, it is patted to a height of 2-3 cm and cut using a 5-7 cm diameter fluted cutter, while wedges are formed by dividing a disk of dough into triangular portions.^[46] This thickness allows for a proper lift without collapsing during baking. Baking typically occurs in a preheated oven at 200-220°C (400-425°F) for 10-15 minutes, until the tops are lightly golden and the scones have risen evenly.^[37] For traditional Scottish scones, an alternative griddle method uses a stovetop over medium heat, cooking each side for about 5-7 minutes to achieve a crisp exterior while maintaining a soft interior.^[47] After baking, scones should be transferred immediately to a wire rack to cool, preventing sogginess from trapped steam.^[48] They are best enjoyed the same day, as the texture softens and dries out over time. Common pitfalls include overbaking, which leads to dry, hard scones, and inadequate adjustments at high altitudes, where reducing leavening agents by 25% helps prevent excessive rising and collapse.^[49]^[50]

Varieties

Sweet Scones

Sweet scones represent the classic sweetened variations of this baked good, typically featuring subtle sweetness in the dough or through added ingredients, and are often enjoyed as part of afternoon tea. Plain scones form the foundational type, made from a basic dough incorporating self-raising flour, butter, milk, and a minimal amount of sugar—usually around 1 to 2 tablespoons per 225 grams of flour—to maintain a tender crumb without overpowering sweetness.^[51] These are traditionally split horizontally while warm and served with clotted cream and jam, with regional preferences dictating the order: in the Devonshire style, jam is applied first followed by cream, while the Cornish method reverses this, placing cream on the scone before jam.^[52] Fruit scones build on the plain base by incorporating dried fruits such as raisins, currants, or sultanas, which add bursts of natural sweetness and chewiness to the texture. A typical recipe includes about 25 to 50 grams of these fruits per 200 to 225 grams of flour, folded into the dough just before shaping to ensure even distribution without overmixing.^[53] Date scones, a variation particularly popular in regions like New Zealand, substitute chopped dates for other fruits, providing a richer, caramel-like flavor that pairs well with the scone's buttery base.^[54] For quicker preparation, lemonade scones use fizzy lemonade in place of milk, leveraging the carbonation for additional lift and a tangy sweetness, resulting in lighter, fluffier results that have gained global popularity since their Australian origins. Honey or treacle scones introduce a sticky, indulgent sweetness by mixing or drizzling these syrups into the dough, which may require extending the baking time by 2 to 3 minutes beyond the standard 12 to 15 minutes at 220°C to account for the added moisture and ensure even cooking.^[55]^[56] Sweet scones are conventionally served warm, often slathered with butter for added richness, and accompanied by a pot of tea to complement their subtle flavors. A typical serving provides approximately 300 to 400 calories per scone, depending on size and ingredients, making them a satisfying yet moderate treat.^[57]^[58]

Savory and Contemporary Scones

Savory scones represent a departure from traditional sweet varieties, incorporating ingredients like cheese or vegetables to create hearty accompaniments for meals or snacks. Cheese scones, a popular savory option, typically involve mixing about 100-113 grams of grated sharp cheddar into the dough for a batch using 240-250 grams of flour, providing a rich, tangy flavor that melts during baking. These are baked at around 375-400°F for 20-23 minutes, allowing the cheese to integrate fully and create a golden, textured exterior.^[59]^[60] Potato scones, known as tattie scones in Scotland, utilize mashed potatoes as the primary source of moisture, often replacing half or all of the milk in standard recipes to yield a soft, dense crumb. For a typical batch, 500 grams of floury potatoes are boiled or steamed, mashed without milk, and combined with 150-175 grams of plain flour, salt, and a bit of butter or egg for binding, then fried or baked into rounds. Herb scones build on this base by incorporating fresh chives, thyme, or parsley into the dough, enhancing the earthy notes without sweetness.^[61] Contemporary adaptations of scones have proliferated since the 2010s, driven by dietary needs and innovation, including vegan and gluten-free versions that maintain traditional texture through plant-based substitutes. Vegan scones replace butter with 85-95 grams of vegetable spread and milk with 150 milliliters of soy or oat milk per 350 grams of flour, resulting in light, flaky results suitable for afternoon tea. Gluten-free variants, emerging as a post-2010 trend amid rising celiac awareness, often use almond flour (substituting up to 25% of wheat flour) or rice-based blends for structure, yielding tender scones without xanthan gum in some formulations.^[62]^[42]^[63] In the 2020s, scone experimentation has emphasized fusion flavors and sustainability, with savory options like pumpkin scones incorporating pureed pumpkin for moisture alongside parmesan or herbs, baked into wedges for a nutty, autumnal profile. Matcha-infused savory scones blend green tea powder with savory elements like scallions or herbs for an umami twist,^[64] while sustainable practices feature upcycled grains such as spent brewing barley in doughs to reduce waste.^[65] Chocolate chip variations appear in contemporary savory contexts, paired with sea salt, nuts, or bacon for balance.^[66] Nutritional shifts have introduced lower-carb scones using cauliflower rice as a base, mixed with almond flour and cheese for cohesion, appealing to keto and low-glycemic diets; these gained traction in health-focused bakeries from 2023 onward as part of broader vegetable-forward baking movements.^[67]^[68]

Cultural Significance

Role in British Traditions

Scones hold a central role in British social customs, most notably within the tradition of afternoon tea, which emerged in the early Victorian era. Around 1840, Anna Maria Russell, the 7th Duchess of Bedford, popularized the practice to address the "sinking feeling" experienced between meals, inviting friends for light refreshments of tea, savoury sandwiches, cakes, and scones served in the late afternoon. This ritual quickly spread among the upper classes and evolved into a hallmark of British hospitality. In the classic presentation on a three-tiered stand, scones occupy the middle tier, positioned above savoury items like finger sandwiches on the bottom and below sweet pastries or biscuits on the top, emphasizing their role as a bridge between savoury and sweet courses.^[28]^[69] A particularly cherished variant is the cream tea, consisting of warm scones accompanied by clotted cream, strawberry jam, and tea, which underscores regional identities in southwest England. The longstanding Devon-Cornwall debate centers on the proper order: in Devon, clotted cream is spread first as a base, followed by jam, creating a "scone sandwich"; in Cornwall, jam goes on first to ensure even distribution, with cream added atop. This custom extends to public events, such as the Wimbledon Championships, where cream teas featuring scones with Wimbledon strawberry jam and clotted cream are served daily to spectators, reinforcing scones' association with leisure and national sporting heritage.^[70]^[71] In Scotland, scones feature in holiday baking, notably during Christmas through the Victorian-era tradition of Sweetie Scone Day on Boxing Day, when families enjoy fruit-filled or sweetened scones as part of festive gatherings. These treats reflect enduring Scottish baking customs, often prepared at home for seasonal celebrations.^[72] Scones also appear in British literature as symbols of everyday comfort and domesticity, evoking tea-time routines in Beatrix Potter's early 20th-century children's stories, which depict animal characters enjoying simple teatime fare. In the 2020s, scones have experienced renewed popularity in UK cafes and tearooms, driven by interest in heritage baking and afternoon tea experiences, with the National Trust reporting over two million scones served annually across its historic sites.^[73]^[74]

Global Cultural Impact

The spread of scones through the British Empire in the 19th century introduced the baked good to colonial outposts, where it became a fixture in expat households as part of afternoon tea rituals. In India, colonial cookbooks like Arthur Robert Kenney-Herbert's Culinary Jottings for Madras (1885) adapted British baking techniques to local ingredients, though specific scone recipes emerged in later expat publications reflecting the fusion of European pastries with imperial lifestyles.^[75] Similarly, in African colonies such as South Africa, scones were incorporated into settler cuisine during the Victorian era, symbolizing continuity of British domesticity amid colonial expansion. This legacy persisted, with scones appearing in 19th-century African expat accounts as a comforting staple for tea-time gatherings.^[76] Media portrayals have amplified scones' global appeal, particularly through British television exports. The Great British Bake Off, which premiered in 2010, has aired internationally under the title The Great British Baking Show in the US and Canada, sparking widespread interest in scones and traditional baking; the series' focus on scones in early episodes contributed to a surge in home baking and sales of baking ingredients worldwide. In American media, scones are often contrasted with or adapted from "biscuits," as seen in shows like The Great British Baking Show adaptations, where viewers learn the distinctions—British scones being sweeter and served with clotted cream and jam—leading to hybrid recipes that blend the two.^[77] This cross-cultural exchange has positioned scones as an accessible entry point for international audiences exploring British cuisine. Diaspora communities have embedded scones in new cultural contexts, notably among Scottish immigrants to Canada in the 1800s. As part of the broader Scottish emigration wave, settlers brought scone-making traditions, adapting them to frontier life; by the 19th century, scones featured in Canadian Scottish households and evolved into regional variations popular across the country today.^[78] In the 21st century, social media has fueled trends like "butter bath scones" on TikTok, which went viral in 2022 with millions of views for easy, indulgent recipes that democratize scone baking globally.^[79] Scones symbolize comfort and hospitality in multicultural settings, often featured at international food festivals as a nod to British heritage amid diverse cuisines. The global scone market reflects this impact, valued at approximately USD 1.21 billion for scone mixes in 2024 and growing at a CAGR of 5.8%, driven by demand for convenient, versatile comfort foods.^[80] While not directly listed in UNESCO's intangible heritage, scones tie into broader tea cultures recognized by the organization, such as Turkish and Chinese practices, underscoring their role in social rituals worldwide.^[81]

Regional Variations

United Kingdom and Ireland

In the United Kingdom and Ireland, scones exhibit distinct regional characteristics in shape, texture, and serving styles that reflect local baking traditions. In Scotland, traditional scones are typically formed by shaping the dough into a round, scoring it into quarters, and baking it to yield triangular wedges, a method rooted in the historical use of griddles for girdle scones.^[82] In contrast, English scones are commonly cut into round shapes using a cutter, emphasizing a uniform appearance suited to oven baking.^[83] These shape variations highlight the evolution from Scotland's rustic, hearth-based origins to England's more refined, tea-time adaptations.^[24] Texture preferences also vary geographically, with southern English scones prized for their light, crumbly interior achieved through minimal handling of the dough and the incorporation of cold butter to create flaky layers.^[84] In Ireland, particularly Northern Ireland, potato farls—dense, griddle-cooked scones made primarily from mashed potatoes, flour, and butter—offer a heartier, more substantial bite, often featured as part of the Ulster fry breakfast alongside bacon and eggs.^[85] This denser texture contrasts with the airy southern English style, providing a comforting, filling element to savory meals.^[86] Serving styles further differentiate regional practices, with sweet scones across much of the UK and Ireland traditionally accompanied by clotted cream and strawberry jam, applied in that order for a classic cream tea experience.^[83] In northern England, savory cheese scones are popular, typically enjoyed simply with butter to highlight their sharp, tangy flavor.^[87] Regional specialties include Cornish splits, soft, scone-like enriched bread rolls sometimes infused with saffron for a subtle golden hue and aromatic note, split open and filled with clotted cream and jam.^[88] In Wales, fruit scones inspired by bara brith—incorporating currants, raisins, and spices—evoke the speckled fruit bread tradition, offering a subtly sweet, tea-soaked profile.^[89] Scones hold significant cultural weight in the UK and Ireland, underscoring their enduring popularity. Certain heritage recipes, such as those preserved by the National Trust, maintain traditional methods using margarine or specific regional ingredients to honor historical authenticity, though as of 2025, job losses have led some properties to halt on-site scone baking.^[87]^[90]

North America

In North America, scones have evolved distinctively from their British counterparts, particularly in the United States, where they are often taller and flakier, resembling Southern biscuits due to higher butter and buttermilk content that creates layered, tender textures.^[91] American versions are typically sweeter, incorporating added sugar for a richer flavor profile, and are baked at around 400°F (200°C) to develop a golden, crisp exterior while maintaining a soft interior.^[7]^[92] Canadian adaptations reflect regional influences, with Newfoundland's toutons representing a fried variation made from scone-like bread dough slowly cooked in pork fat or butter until golden, often served with molasses for breakfast.^[93] In Quebec, scones frequently incorporate maple syrup, leveraging the province's abundant production to infuse a subtle, caramel-like sweetness into the dough or glaze.^[94] A common point of confusion in North America is the overlap between scones and biscuits, with American scones generally larger—often around 8 cm in diameter—and shaped into wedges or rounds, sometimes savory and paired with eggs or gravy for breakfast rather than tea.^[95] Commercial brands have further popularized these adaptations, contributing to their widespread availability in coffee shops. Modern North American scones feature innovative flavors, such as the popular cranberry-orange variety, which combines tart dried cranberries with bright citrus zest for a seasonal appeal, especially during holidays.^[96] The North American bakery sector, encompassing scone-like items, reached USD 112.67 billion in sales as of 2025.^[97]

Australia, New Zealand, and Oceania

In Australia and New Zealand, scones have evolved to incorporate local ingredients and cooking methods influenced by colonial and indigenous traditions, often emphasizing quick preparation and hearty textures suitable for rural lifestyles. These adaptations highlight the versatility of scones in the region, blending British roots with native flavors and bush cooking practices. Australian pumpkin scones, a savory-sweet variety, use about 1 cup of mashed pumpkin per batch to add moisture and a subtle earthy flavor, making them tender without excessive fat. This recipe gained widespread popularity in the 1970s through Lady Florence Bjelke-Petersen, wife of Queensland Premier Joh Bjelke-Petersen, who shared it as a way to connect with voters during her political career and senatorial tenure. She often baked them for visitors, including royalty, cementing their status as a national favorite often served warm with butter.^[98]^[99] In New Zealand, date scones are a staple, featuring chopped dates folded into the dough for bursts of sweetness and chewiness, typically baked into tall, fluffy rounds. Originating as a fruit scone variation among early settlers, they became especially common in South Island cafes, where they are served fresh with whipped cream and jam for afternoon tea or brunch. Their popularity endures in home baking and eateries, evoking nostalgic comfort.^[100]^[101] Modern innovations include lamington scones, a hybrid emerging in the 2010s that dips baked scones in chocolate icing and rolls them in desiccated coconut, merging the classic scone with Australia's iconic lamington dessert. This fusion reflects contemporary experimentation in Australian baking, often featured in cafes and home recipes for a indulgent twist.^[102] Regional baking norms favor high-heat ovens, around 220°C, to achieve crusty exteriors while keeping interiors soft, a technique rooted in camp oven cooking. "Damper scones," derived from Indigenous and pioneer bush traditions, simplify the process by using self-raising flour, milk, and minimal ingredients baked over coals or in hot ovens, ideal for outback settings without modern equipment.^[103] Scone-baking contests are a highlight at agricultural shows across Australia and New Zealand, where entrants compete in categories like plain, fruit, or pumpkin scones, judged on rise, texture, and flavor. These events, such as those at the Royal Adelaide Show or Beaudesert Show, foster community and preserve baking heritage. Annual consumption spikes around Anzac Day on April 25, when families bake oat- and coconut-infused scones inspired by traditional Anzac biscuits to commemorate service members, often shared at dawn services or gatherings.^[104]^[105]^[106]

Africa and Other Regions

In South Africa, roosterkoek represents a scone-like grilled bread with deep Dutch colonial roots, where the name itself derives from the Dutch words for "grill" and "cake." This savory yeast dough, made from flour, yeast, salt, sugar, oil, and water, is traditionally baked on a gridiron over hot coals during braais (barbecues), resulting in a soft, slightly charred interior ideal for fillings like butter, cheese, or apricot jam. Its preparation emphasizes communal outdoor cooking, a practice influenced by Dutch settlers adapting European baking to African landscapes and indigenous fire-cooking techniques.^[107]^[108]^[109] Zimbabwean mealie scones, known locally as mupotohayi or chimodho, adapt British scone traditions through post-colonial fusion with indigenous maize cultivation, using locally milled white cornmeal (mealie meal) for a sweeter, heartier profile. This cornmeal bread combines mealie meal, wheat flour, baking powder, bicarbonate of soda, salt, sugar, butter, and milk, yielding a tender, slightly sweet loaf that's baked or steamed and often enjoyed with butter, jam, or tea. The incorporation of maize reflects Zimbabwe's agricultural reliance on the crop introduced during colonial times, transforming it into a staple comfort food that blends European baking with African ingredients.^[110]^[111]^[112] In Hungary, kifli pastries echo scone-like qualities through their crescent-shaped, yeast-leavened dough filled with poppy seeds, drawing from Central European baking heritage that emphasizes layered, nutty flavors. Prepared by cooking ground poppy seeds in milk, butter, sugar, and honey before encasing them in a buttery dough rolled into crescents and baked until golden, these treats offer a mildly sweet, aromatic contrast to plainer scones. This style highlights immigrant influences from Ottoman and Austrian culinary exchanges, positioning kifli as a festive pastry often served during holidays.^[113]^[114] South American adaptations incorporate dulce de leche and cassava, influenced by European settler migrations. In Argentina, scones are compact, flaky rounds—distinctly shorter than British versions—baked from flour, butter, baking powder, sugar, and milk, then split and filled with creamy dulce de leche for a caramelized sweetness. Brazilian pão de queijo hybrids, meanwhile, use cassava-derived tapioca flour for gluten-free, cheese-infused balls that mimic savory scones in texture, blending with milk, eggs, oil, and Minas cheese before baking into chewy, golden puffs. These variations stem from Portuguese and Spanish colonial legacies, adapting wheat-based pastries to local staples like sugarcane and root crops.^[115]^[116]^[117] Elsewhere, Norwegian flatbreads like lefse provide scone parallels as soft, versatile potato-based discs griddled from riced potatoes, flour, butter, cream, and salt, offering a tender crumb suited for toppings such as butter or cinnamon sugar. In Asia, vegan matcha scones have emerged since the early 2020s amid rising plant-based trends, featuring green tea powder in coconut oil-based doughs with flour, baking powder, sugar, and plant milk for an earthy, gluten-free twist on the classic. These developments reflect global health movements and Japanese culinary exports, with recipes prioritizing sustainability and subtle umami flavors.^[118]^[119]^[120]^[121]

References

[1]
SCONE Definition & Meaning - Merriam-Webster
The meaning of SCONE is a rich quick bread cut into usually triangular shapes and cooked on a griddle or baked on a sheet.
[2]
SCONE | definition in the Cambridge English Dictionary
Oct 29, 2025 · a small sweet cake that is like bread, is usually in the shape of a triangle, is made from flour, cream, butter and sugar
[3]
scone, n. meanings, etymology and more - Oxford English Dictionary
A large round cake made of wheat or barley-meal baked on a griddle; one of the four quadrant-shaped pieces into which such a cake is often cut.<|control11|><|separator|>
[4]
Scone - Etymology, Origin & Meaning
Originating from 1510s Scottish, "scone" means a thin, flat soft cake, likely shortened from Dutch schoon brood, meaning "fine bread" from Middle Dutch ...Missing: Scotland - - | Show results with:Scotland - -
[5]
Scones History - The Nibble
Scones may well have originated in Scotland. The first known print reference, in 1513, is from a Scottish poet. However, in earlier eras, when communications ...Missing: etymology | Show results with:etymology
[6]
SND :: scone - Dictionaries of the Scots Language
1. A large round cake of wheat or barley flour baked on an iron plate or Girdle and gen. cut across into three-cornered pieces also called scones.Missing: origin | Show results with:origin
[7]
What is a scone? And how exactly does it differ from a biscuit?
Jun 10, 2024 · American-style biscuits are cousins to scones, deriving from recipes brought over by settlers from Europe; over time, they were adapted to ...
[8]
Scone - Definition, Meaning & Synonyms - Vocabulary.com
A scone is like a quick bread, leavened with baking soda instead of yeast and baked on a sheet or griddle. They often contain currants, raisins, or other fruit.
[9]
https://www.southernliving.com/food/bread/scone-vs-biscuit
[10]
Cream Tea Scones Recipe | King Arthur Baking
Rating 4.8 (227) · 21 minThese cream scones are the simplest of all breakfast pastries: flour, sugar, salt, leavening, and cream. Wonderfully tender and tasty!
[11]
Cream or Jam First? A Complete Guide to an English Cream Tea
Jun 14, 2024 · An English cream tea traditionally consists of a scone with clotted cream and jam (traditionally Strawberry) and a pot of tea.
[12]
What Is a Scone—and How Is It Different From a Biscuit?
Dec 6, 2024 · They are crumbly rather than flaky, and they're made from a blend of flour, leavening agent, liquid (sometimes milk, sometimes cream), fat, and ...
[13]
Scotland has been going Dutch since 1066 - Scottish Field
Mar 1, 2019 · The Scots word 'scone', for instance, was derived from the Flemish 'schoon'. ... Aberdeen and the west front of the collegiate church of St Mary, ...
[14]
SCONE n a small sweet or savoury cake baked from flour, fat and milk.
“Flowr sconnys” (flour scones) appear in Scots as early as 1513, in Gavin Douglas's Aeneid. J. Carmichael's collection of proverbs (1628) warns: “A (one) scone ...
[15]
The scone pronunciation map of Britain - YouGov
Aug 16, 2024 · The debate on whether you should pronounce 'scone' to rhyme with 'gone' or with 'bone' has been going on forever. There is evidence of people ...Missing: evolution | Show results with:evolution
[16]
Scones | Baking Processes - BAKERpedia
Scones are a type of quick bread made with chemically-leavened dough. Inclusions such as fruit, nuts or chocolate are often included.
[17]
Quick Breads - The Culinary Pro
While yeast breads require time to for fermentation, quick breads use chemical leavening agents including baking powder and baking soda, which creates carbon ...
[18]
Muffin vs Scone - Difference and Comparison - Diffen
Muffins use baking powder/soda, are less sweet, and have a domed top. Scones use baking powder, are richer, and have a biscuit-like texture. Muffin origin is ...
[19]
How did "biscuit" come to have a distinct meaning in North American ...
Nov 1, 2017 · The etymology of all of these things is "twice cooked". So biscuit is "twice cooked" in French, and biscotto comes from biscoctum, meaning " ...
[20]
F008173: Scone, plain, commercial
Detailed information about the food, including its appearance, texture, production and preparation. Commercially prepared, dough-like product made from flour, ...
[21]
The History of the Humble Scone - Bakery On The Square
With the introduction of baking powder in the 19th century, the scone began to rise and take on a fluffier, more delicate texture. It was during the Victorian ...
[22]
History Of The Humble Scone - Tina's Tea Room
Jan 12, 2018 · The original scone was round and flat, usually the size of a medium size plate. It was made with unleavened oats and baked on a griddle (or girdle, in Scotland)
[23]
A Short History of Scones - Food Reference Articles
As for the origin of the word “Skone”, some say it comes from the Dutch word 'schoonbrot', which means beautiful bread, while others argue it comes from ...
[24]
Scones: A Brief History | British Food
Jun 6, 2025 · Scones originated in Scotland, baked on griddles, and made with oats or barley. They became popular in England, and later baked in ovens.Missing: Dutch Aberdeen 1500s
[25]
Scone: History & British Afternoon Tea Delight - Rimping Supermarket
Jun 25, 2025 · The exact origins of the Scone are somewhat obscure, but it is widely believed to have begun in Scotland during the medieval period, around the ...Missing: classification pre<|control11|><|separator|>
[26]
The “Rise” of Baking Powder and the History of Quick Breads
May 5, 2020 · The first type of baking powder, a single-acting formula, was developed in England in 1843 by Alfred Bird. Bird was a chemist and food ...Missing: invention impact scones
[27]
The Food Timeline--history notes: muffins to yogurt
About baking powder. Scones are traditionally connected with Scotland, Ireland and England. "Scone. A large found cake made of wheat or barleymeal baked on a ...
[28]
The tea-rific history of Victorian afternoon tea | British Museum
Aug 14, 2020 · It's the seventh Duchess of Bedford, Anna Maria Russell, who we have to thank for the invention of afternoon tea, sometime around 1840.
[29]
The History of Afternoon Tea - HighTea.com
Nov 30, 2009 · Sometime around 1840, Anna Russell, the 7th Duchess of Bedford, complained of a “sinking feeling” and requested that some light food and a pot ...Missing: 1860s | Show results with:1860s
[30]
Mrs Beeton's Plain Scones - Kavey Eats
Rating 5.0 (1) Dec 28, 2013 · This recipe is by Isabella Beeton, a popular 19th century author of articles and books on cooking and household management.Missing: 1870s colonies
[31]
Ten Books That Shaped British Empire: Mrs Beeton's Book
May 31, 2015 · In 1861, she published what was possibly the world's first serial recipe book – her guide to household management – and it promptly sold out.Missing: scones 1870s
[32]
A History of Post-War Food Production and Consumption
Post-war, rationing ended in 1954, leading to increased disposable income, new fast-food, and new tastes, with a revolution in the food industry.
[33]
The History and Evolution of the Scone: From Scotland to Fine ...
Nov 1, 2024 · Named after the “Stone of Destiny” (or Stone of Scone) used in the coronation of Scottish kings, these hearty scones were a staple among Scots ...Missing: etymology | Show results with:etymology
[34]
Modern Artisanal Scone Brands - Trend Hunter
Feb 28, 2024 · The menu of artisinal scones includes a variety of options, from scone samplers to gluten-free and vegan selections, as well as holiday-themed ...Missing: developments 2020s
[35]
Consumer Acceptability of Various Gluten-Free Scones with Rice ...
Jul 14, 2025 · Gluten-free scones made with oat, black rice, brown rice, buckwheat, and rice flours were developed, and consumer acceptability was determined ...
[36]
The Gluten-Free Scones Guide (Recipes and Tips) - Fearless Dining
May 12, 2025 · In this gluten-free scone guide, I share 20 well-tested recipes, my favorite flour blends for scones, baking tips for flaky scones, and troubleshooting common ...
[37]
Scones recipe - BBC Food
Rating 3.9 (142) · 1 hrIngredients · 225g/8oz self-raising flour · pinch of salt · 55g/2oz butter · 25g/1oz caster sugar · 150ml/5fl oz milk (any type) · 1 free-range egg, beaten, to glaze ...Missing: key | Show results with:key
[38]
Scones Recipe | King Arthur Baking
Rating 4.7 (375) · 58 minIngredients · 2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour · 1/3 cup (67g) granulated sugar · 3/4 teaspoon table salt · 1 tablespoon baking powder · 8 ...Missing: key | Show results with:key
[39]
Classic Scones Recipe | King Arthur Baking
Rating 4.6 (40) · 23 minIngredients · 2 cups (240g) King Arthur Unbleached All-Purpose Flour · 1 cup (113g) King Arthur Golden Wheat Flour · 1 tablespoon (14g) baking powder · 1/2 teaspoon ...Missing: key | Show results with:key
[40]
Paul Hollywood's scones recipe - BBC Food
Rating 4.2 (72) · 1 hrIngredients · 500g/1lb 1oz strong white flour, plus a little extra for rolling out · 80g/3oz softened butter, plus a little extra to grease the baking tray · 80g/ ...Missing: key | Show results with:key
[41]
Scottish Oat Scones Recipe - Quaker Oats
Rating 4.7 (6) Ingredients ; 1 ½ cups all-purpose flour ; 1 cup Quaker® Oats (quick or old fashioned, uncooked) ; 1/4 cup granulated sugar ; 1 tbsp baking powder ; 1/4 tsp salt ( ...
[42]
Gluten-Free Scones Recipe | King Arthur Baking
Rating 4.8 (125) · 55 minNote: For a dairy-free version of these scones, substitute margarine for the butter; and soy milk, almond milk, or rice milk for the milk called for in the ...Missing: traditional | Show results with:traditional
[43]
How to Bake Scones | King Arthur Baking
Simply stir together flour, sugar, salt, leavening, vanilla, and enough cream to make a cohesive dough. Pat into circles, cut into wedges, chill, and bake.Missing: key traditional
[44]
Best Scone Recipe — Buttery, Tender & Easy to Make
Rating 4.8 (65) · 30 minDec 1, 2024 · Step 1. Mix the dry ingredients and butter. · Step 2. Rub the butter into the flour mixture. · Step 3. Add the cream and egg mixture. · Step 4.
[45]
5 Mistakes to Avoid When Baking Scones - The Kitchn
May 1, 2019 · 1. Using anything but cold ingredients. · 2. Only using all-purpose flour. · 3. Overmixing the dough. · 4. Not chilling the dough before baking. · 5 ...
[46]
How to shape scones | King Arthur Baking
Feb 29, 2024 · Most scone recipes call for you to roll or pat the dough into one or two 3/4" to 1"-thick disks, then cut into wedges.
[47]
Scotch Scones Recipe - Allrecipes
Rating 4.3 (25) · 35 minFeb 5, 2025 · Heat dry non-stick griddle over medium heat. Cook each side of the scone until slightly raised and golden brown in color. Transfer to a wire ...
[48]
Classic Scones - Paul Hollywood
Jun 20, 2022 · 6. Transfer the scones to a wire rack and leave to cool completely. Dust lightly with icing sugar and serve with a generous helping of jam and ...
[49]
Scone Baking | King Arthur Baking
Whisk together the eggs, milk, and vanilla, and pour over the dry ingredients. Using a bowl scraper or spatula, quickly but gently fold everything into a ...Missing: key | Show results with:key
[50]
High-Altitude Baking - King Arthur Baking
Decrease the amount of yeast in the recipe by 25% · Make water and flour adjustments · Use slightly colder water · Give the dough one extra rise · If you have ...How to adjust baking for high... · How to adjust leavening when...
[51]
Fruit scones recipe | Good Food
Rating 5.0 (410) · 15 minNutrition · 350g self-raising flour. plus more for dusting · ¼ tsp salt · 1 tsp baking powder · 85g butter. cut into cubes · 3 tbsp caster sugar · 175ml milk · 1 tsp ...
[52]
It's scone wrong | Life and style | theguardian.com
May 20, 2010 · A simmering row between Devon and Cornwall is threatening to boil over. Should the jam or cream be first onto a scone?Missing: plain Cornish
[53]
Easy fruit scones recipe - BBC Food
Rating 4.2 (25) · 2 hr 30 minIngredients · 450g/1lb strong white flour, plus extra for dusting · 5 tsp baking powder · pinch salt · 75g/3oz unsalted butter, plus extra for greasing · 75g/3oz ...
[54]
Jan Bilton's divine date scones - NZ Herald
Scones need gentle handling and should never be overmixed. If the dough is too crumbly, add a little more milk (or buttermilk, if using).
[55]
Lemonade Scones Recipe - Taste
Rating 4.7 (244) · 30 minJun 11, 2025 · While scones in general are associated with the UK, there is little information out there as to who invented the lemonade scone.Missing: history | Show results with:history
[56]
Griddle scones with honey recipe - Good Food
Rating 5.0 (15) · 25 minQuick and easy to make with storecupboard ingredients, griddle scones go perfectly with creamy honey and butter
[57]
Peach & Cream Scones Recipe - Great British Chefs
1 hrAllow them to cool slightly before serving warm with butter and jam. Peach and cream scones. DISCOVER MORE: Peach Recipes · Karen Burns-Booth.
[58]
Calories in 1 Large Scone - Nutritionix
One large scone (115g) contains 398 calories, 16g of total fat, 56g of carbohydrates, and 7g of protein.
[59]
Cheddar Cheese and Scallion Scones Recipe | King Arthur Baking
Rating 4.6 (121) · 30 minBake the scones for 20 to 23 minutes, until they're nicely browned. Remove them from the oven, and serve warm or at room temperature. Store, well-wrapped, at ...
[60]
[PDF] Hairy Bikers Mums Know Best - BBC
Ingredients:250g self raising flour. 1tsp dry mustard powder pinch of cayenne pepper pinch of salt. 50g butter or margarine. 100g extra mature cheddar ...
[61]
Tattie scones recipe - BBC Food
Rating 4.9 (7) · 1 hr 30 minIngredients · 500g/1lb 2oz floury potatoes (such as Maris Piper), unpeeled, cut into large chunks · 150–175g/5½–6oz plain flour, plus extra for dusting · 1 tsp ...
[62]
Vegan scones recipe | Good Food
Rating 5.0 (59) · 40 minEnjoy our vegan version of scones, which uses soy milk and vegan vegetable spread to replace the dairy. Serve with vegan cream and your favourite jam
[63]
Baking with almond flour | King Arthur Baking
Mar 20, 2017 · For non-yeast treats (cookies, scones, cake, biscuits, muffins, etc.), substitute almond flour for 1/4 (25%) of the flour in the recipe. Note: ...
[64]
Pumpkin Parmesan Savory Scones Recipe | Co+op - Grocery.coop
Rating 5.0 (1) This savory scone is the perfect accompaniment to a steaming bowl of minestrone or a crisp glass of dry cider or chilled white wine.<|separator|>
[65]
Cauliflower Cheese Scones - Everyday Healthy Recipes
Rating 5.0 (2) · 30 minMay 5, 2018 · These Cauliflower Scones are made using cauliflower rice and a moderate amount of cheese. These savoury scones with a healthy twist are perfect for breakfast, ...
[66]
https://myeverydayordinarylife.com/maple-bacon-chocolate-chip-scones/
[67]
The British Cream Tea: Is It Jam or Cream First? - Serious Eats
Devonians say the cream is like butter and forms the base of the scone “sandwich.” In Cornwall this is heavily disputed. They say the jam must go on first.Missing: Wimbledon | Show results with:Wimbledon
[68]
[PDF] FOOD & DRINK 2025 - Wimbledon
Mar 14, 2025 · CREAM TEA. Served with scones, Wimbledon strawberry jam, clotted cream. WIMBLEDON. STRAWBERRIES & CREAM. Plant-based cream available on request.
[69]
https://ladybakerstea.com/blogs/blog/different-types-of-tea-services
[70]
No scones here - Deborah Yaffe
May 6, 2013 · Scones are so quintessentially English that we feel sure Austen's quintessentially English characters must have eaten them – but they didn't, ...<|separator|>
[71]
REAL Beatrix Potter People | - Susan Branch
Jan 14, 2014 · ... scones, four kinds of sandwiches, and two salads is really good for ... (One book that gives the entire story is Beatrix Potter, the ...
[72]
Fascinating facts and figures about the National Trust
They crack three million eggs, pour seven million hot drinks and serve more than two million scones. All of this helps fuel our visitors and conservation ...Missing: 2020s | Show results with:2020s
[73]
How to Treat the Natives and Other Lessons from the Colonial Kitchen
Aug 3, 2018 · A 19th century colonial cookbook, Culinary Jottings for Madras, an instructional for the English housewife that is peppered with recipes and a generous ...Missing: scones spread Africa
[74]
Scone - Wikipedia
A scone is a traditional British and Irish baked good, popular in the United Kingdom, Ireland, Canada, Australia and New Zealand. In the US, Scones are a ...Scone, Scotland · Scone (disambiguation) · Tattie scone · Stone of Scone
[75]
Stirring up the Colonial Past - The Oxonian Review
May 20, 2025 · In the 18th and early 19th centuries, Britain grew opium in their Indian colonies to sell to China in exchange for silk, porcelain, and tea.Missing: spread Africa
[76]
The Great British Bake Off - Wikipedia
The series is credited with reinvigorating interest in baking throughout the United Kingdom and Ireland, with shops in the UK reporting sharp rises in sales of ...
[77]
British desserts, explained for Americans confused by the ... - Vox
Nov 29, 2015 · They are close to what the British would call scones. But American scones are different, because nothing about this is uncomplicated. To most of ...
[78]
Iconic Canadian Foods: The History of Bannock
The Scots initially made bannock with oatmeal or peameal and it was almost scone-like. In fact, back in Scotland the term bannock and scone are used ...
[79]
Viral TikTok recipes 2022 - Taste
The most viral TikTok recipes of the year · Air-fried milk · Hash brown Hawaiian toastie · Easy Baileys condensed milk caramel · Cheese and bacon butter bath scones.<|separator|>
[80]
Recipes | Youth and the Future of Culture | Smithsonian Folklife ...
This year's Foodways participants come from all corners of the 2025 Festival. Delve into the cultural traditions practiced by these artisans, musicians, and ...
[81]
Scone Mix Market Research Report 2033 - Growth Market Reports
According to our latest research, the global scone mix market size reached USD 1.21 billion in 2024, with a steady compound annual growth rate (CAGR) of ...
[82]
Culture of Çay (tea), a symbol of identity, hospitality and social ...
Tea culture in Azerbaijan and Türkiye is an important social practice that shows hospitality, builds and maintains social ties.
[83]
https://www.bbcgoodfood.com/recipes/classic-scones-jam-clotted-cream
[84]
Classic scones with jam & clotted cream recipe - Good Food
Rating 5.0 (1,530) · 15 minMake classic scones with this easy recipe, perfect for everyday baking and occasions. Find more baking and cake recipes at BBC Good Food.
[85]
British scones - Caroline's Cooking
Rating 4.6 (14) · 20 minsNov 30, 2020 · These classic British scones are lightly flaky, soft and buttery and the perfect vehicle to top with jam and cream. Traditionally it would be ...
[86]
Potato Farls (Irish Potato Cakes) | Moorlands Eater
Rating 4.5 (14) · 1 hrNov 14, 2020 · Containing just seasoned mashed potato, butter and flour, they're surprisingly tasty too. Fantastic with a dab of butter and softly poached eggs ...
[87]
Traditional Irish Potato Farls - Veggie Desserts
Rating 4.9 (15) · 30 minFeb 22, 2021 · The baking powder gives it a slight fluffy texture, but it's mainly dense fried mashed potatoes. What is this? Report Ad. You ...
[88]
Cheese scones | Recipes - National Trust
These melt-in-the-mouth cheese scones make a perfect accompaniment to a homemade soup or stew. Alternatively, they're great on their own with a slather of ...
[89]
Traditional cornish splits - Roddas
Cornish splits are a sweet bread, like a scone, served with golden syrup and clotted cream, or jam and clotted cream. They are baked at 175°C for 20 minutes.
[90]
Welsh Currant Scones
These Welsh currant scones have been my family's tradition for St. Patrick's Day for years. They're so soft and tender they nearly melt in your mouth.Missing: regional Cornwall saffron fruit<|separator|>
[91]
Sales soar at Barnsley scone specialist Haywood & Padgett
Aug 5, 2024 · Haywood & Padgett supplies own-label scones to the majority of supermarket retailers, producing a million units per day at its site on Carlton ...
[92]
What's the Difference Between Scones and Biscuits? - Allrecipes
Jul 1, 2020 · Southern biscuits are extra fluffy and flaky with more butter and buttermilk, while scones are denser, crumbly, and have a higher sugar ratio.
[93]
https://www.rockrecipes.com/newfoundland-toutons/
[94]
Newfoundland Toutons - a much loved local favourite! - Rock Recipes
Rating 4.6 (43) · 15 minSep 7, 2025 · Newfoundland toutons. A local treat that's simply slowly fried pieces of white dough, often in pork fat, traditionally served with molasses.
[95]
Canadian Maple Scones Recipe - Allrecipes
Rating 4.6 (9) · 45 minMar 5, 2020 · Ingredients · 2 cups all-purpose flour · 2 tablespoons packed light brown sugar · 2 teaspoons baking powder · ⅛ teaspoon salt · ½ cup cold ...
[96]
What's the Difference Between American Scones & British Scones?
Mar 28, 2023 · American scones are often dense wedges or triangles, while British scones are taller and usually round. British scones are reasonably dense, but ...
[97]
A Look Back At The Evolution Of Starbucks In Photos - Delish
Nov 25, 2019 · A look back at the evolution of Starbucks in photos. Here's how your grande non-fat soy vanilla latte came to be.Missing: scones | Show results with:scones
[98]
Glazed Cranberry Orange Scones - Sally's Baking Addiction
Rating 4.8 (163) · 1 hrNov 12, 2021 · Homemade cranberry orange scones are deliciously flaky and tender with bright orange flavor and pops of juicy cranberries.
[99]
Gluten-Free Foods: US Market Trends & Opportunities, 7th Edition
Consumers were particularly interested in home baking in 2020, leading to fast growth in sales of gluten-free baking products including baking mixes, flour, and ...Missing: scones post-
[100]
North America Bakery Product Market Size & Outlook, 2025-2033
The North American bakery product market size was valued at USD 107.31 billion in 2024 and is projected to reach from USD 112.67 billion in 2025 to USD 174.79 ...
[101]
Lady Flo's pumpkin scones recipe part of the legacy she leaves
Lady Florence Bjelke-Petersen.
[102]
Lady Flo and her famous pumpkin scone recipe - Starts at 60
Nov 13, 2015 · Lady Florence Bjelke-Peterson said she originally used to pumpkin scones to help her to relate to women and men and they were the people that voted for her.
[103]
Date with an old favourite - Otago Daily Times
Jul 11, 2012 · Many batches of scones later I can definitely report it's the men who are very enthusiastic about date scones and compare them with scones their ...
[104]
Plain & Date Scones - The Great New Zealand Baking Book Project
Oct 18, 2019 · Whip them into the oven for 10 minutes. Serve immediately with jam and cream. Created by Murray Thom & Tim Harper. Published by Thom ...
[105]
Lamington recipe with step-by-step photos | Eat, Little Bird
An easy and delicious recipe for lamingtons using real chocolate, perfect for serving on Australia Day or for school bake sales.
[106]
https://www.delicious.com.au/recipes/anzac-inspired-scones-recipe/1htf9lst
[107]
SA State Cookery Competitions - South Australian Country Shows
SA State Cookery Competitions are state-wide events including the Rich Fruit Cake, Genoa Cake, CWA / Laucke Scone Competitions and Native Foods.
[108]
[PDF] Section 17 Cookery and Sweets - Beaudesert Show Society
Class 17001 Four (4) Plain Scones. Scones must not touch. Class 17002 Four (4) Pumpkin Scones. Scones must not touch. Class 17003 Four (4) Fruit Muffins. Any ...
[109]
Anzac-inspired scones recipe - Recipes - delicious.com.au
30 minApr 22, 2025 · These fluffy homemade scones combine everything we love about the classic bickie (think oats, coconut and golden syrup) and turn them into a scone.Missing: contests agricultural shows Zealand
[110]
Roosterkoek – South African bread recipe - FinGlobal
Mar 18, 2022 · Roosterkoek is a Dutch word that literally means grill cake. When directly translated into English, rooster means grid, and koek means cake.Missing: heritage | Show results with:heritage
[111]
Roosterkoek | Traditional Bread From South Africa - TasteAtlas
Apr 7, 2017 · Roosterkoek, literally meaning grill cake, is a traditional bread baked on a grid over the coals. Made with flour, yeast, salt, sugar, oil, and water.
[112]
Roosterkoek - a South African braai essential - Cooksister
Rating 5.0 (1) · 2 hrMay 2, 2010 · Roosterkoek are South African yeast dough rolls that are baked over the coals of a barbecue - eaten hot off the grill with plenty og butterMissing: scone- | Show results with:scone-
[113]
Zimbabwe traditional Mupotohayi a-k-a Chimodho (Cornmeal bread)
Feb 20, 2013 · Take a bowl (a) and sift mealie-meal (cornmeal) flour, baking powder, bicarbonate of soda and salt into it (b). Add sugar (c) and stir (d) ...
[114]
Mupotohayi | Chimodho from Zimbabwe
45 minApr 15, 2017 · Mupotohayi aka Chimodho is a cornbread from Zimbabwe. Traditionally it was made on stove top, later baked in an oven. It is served with butter or with jam.
[115]
How To Make Easy Homemade Cornbread/Mealie bread/Chimodho
Nov 10, 2020 · Start by adding cornmeal/hupfu to a bowl. Add flour, sugar, salt, baking powder and mix the dry ingredients together. Create a hole on the ...
[116]
Hungarian poppy seed pastry 'Kifli' recipe - MsMarmiteLover
Nov 5, 2024 · For the filling: · 225 g poppy seeds · 125 ml milk · 60 g butter · 75 g caster sugar · 4 tbsp honey · 1 lemon, zest of ...
[117]
Hungarian poppy seed crescents (kifli) - Vered's Israeli Cooking
1 hr 10 minThe classic filling for these yeast dough crescents is poppy seeds cooked in milk and honey. The yeast in the dough is meant to give it a bit of elasticity.
[118]
Classic and Easy Argentinean Scones Recipe
Rating 5.0 (2) · 42 minJul 22, 2019 · Recipe for the classic Argentinean Scones, a round cookie/biscuit 2 or 3 cm high, with a much more compact and flaky pastry than its English ...Why ``argentinean'' Scones? · Argentinean Scones · Instructions
[119]
Easy Brazilian Cheese Bread (Pão de Queijo) - Simply Recipes
Rating 4.8 (114) · 20 minMake simple and gluten-free Brazilian pão de queijo with tapioca flour, milk, eggs, olive oil, and cheese. This easy recipe comes together in the blender ...Missing: hybrids | Show results with:hybrids
[120]
Cuñapes/Pão de Queijo (South American Cheesy Bread) Recipe
Rating 4.7 (7) · 8 hr 35 minThe key ingredient in cheesy bread is tapioca starch. It's a finely milled starch, derived from the cassava root, with a squeaky texture similar to corn or ...Missing: hybrids | Show results with:hybrids
[121]
Norwegian Potato Flatbread (Lefse) Recipe - Allrecipes
Rating 4.9 (11) · 4 hr 55 minJan 29, 2025 · This is Chef John's Norwegian potato flatbread (lefse) recipe. It produces tender, supple, delicious flatbreads that pair well with about ...
[122]
Lefse (Norwegian Potato Flatbread) - The Daring Gourmet
Rating 5.0 (19) · 12 hr 35 minJun 23, 2025 · Lefse, also called lefsa, is a traditional Norwegian flatbread that resembles a thick crepe and is made with riced potatoes in addition flour, butter and cream.
[123]
Matcha Scones - Savor The Spoonful
Rating 5.0 (10) · 30 minMar 31, 2022 · These gluten-free and vegan matcha scones are so easy to make. They have the best green tea flavor and simple, delicious glaze that pairs wonderfully.Why You'll Love These Scones · How to Make Matcha Scones · Glazing The Scones
[124]
The Best Matcha Scones {vegan recipe} - Fit Mitten Kitchen
35 minMar 9, 2021 · Easy vegan matcha scones with soft centers and crisp edges. Made with whole grains and coconut oil for a vegan breakfast treat.