The scone is a small British quick bread (or cake if recipe includes sugar) of Scottish origin. Scones are especially popular in the United Kingdom, Canada, Australia, New Zealand, Ireland, and the United States, but are eaten in many other countries. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent. The scone is a 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). The Oxford English Dictionary reports that the first mention of the word was in 1513.
The original scone was round and flat, usually the size of a small plate. It was made with unleavened oats and baked on a griddle (or girdle, in the Scots language), then cut into triangle-like quadrants for serving. When baking powder became available to the masses, scones began to be the oven-baked, well-leavened items we know today.
Scones sold commercially are usually round in shape, although some brands are hexagonal as this shape may be tessellated for space-efficiency. When prepared at home, they take various shapes including triangles, rounds and squares.
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 United States, scones are drier, larger and typically sweet. There are also floral scone mixes available which make scones that taste like the scent of flowers such as rose, violet, jasmine, lavender, and orange blossoms.
A more recent version of the scone is the ‘lemonade scone,’ which is made with traditional lemonade (cloudy lemonade) and cream instead of butter and milk. However, most fillings tend to be spices, including cinnamon and poppy seed.
You can find authentic Kosher Scone on many Kosher Restaurants in Los Angeles.
