Scone (bread)

A scone is a bread thicker than a bannock. It is made of wheat, barley or oatmeal, usually with baking powder as leavening agent. The pronunciation in the United Kingdom is open to debate. Some sections of the population pronounce it as sk'on (to rhyme with gone), and the rest pronounce it sk'own (to rhyme with cone).

Related Topics:
Bread - Bannock - Wheat - Barley - Oatmeal - Baking powder - Leavening agent - United Kingdom

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The scone closely resembles an American biscuit — itself not to be confused with the Commonwealth biscuit, which equates to what Americans call a "cookie". The scone is still doughier than the American biscuit, and frequently includes raisins, currants or dates. Scones made in America may feature other fruit such as cranberries, or nuts. The scone is also a basic component of the cream tea.

Related Topics:
Biscuit - Cookie - Dough - Raisin - Currant - Dates - Cranberries - Nut - Cream tea

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The griddle scone forms a sub-variety of the scone. In some countries one may also encounter savoury varieties of scone which may contain or be topped with combinations of cheese, onion, bacon etc.

Related Topics:
Griddle scone - Savoury - Cheese - Onion - Bacon

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In the Scots language, a griddle is referred to as a girdle. Therefore griddle scones are known as girdle scones. This should not be confused with the girdle as a piece of ladies underwear.

Related Topics:
Scots language - Girdle

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