Scones are a type of baked good that originated in Scotland. They are often made with flour, butter, sugar, and milk or cream, and can be flavored with various ingredients such as fruit, nuts, or spices. Scones are often served with tea or coffee and can be served plain or with toppings such as jam, honey, or clotted cream. They can be served as a breakfast or a dessert. Traditionally, scones are triangle in shape and can be made with different type of flours. They are often served in tearooms and cafes.
Scones are a versatile baked good and can be made in many different flavors. Some common variations include:
- Fruit scones: These scones contain dried or fresh fruit, such as raisins, currants, or berries. They are often made with a sweeter dough and can be served with jam and cream.
- Cheese scones: These scones are made with grated cheese and can be savory or slightly sweet. They are often served as a savory snack or side dish.
- Herb scones: These scones are made with herbs such as chives, parsley, or thyme and can be savory or slightly sweet.
Scones are typically made by mixing together the dry ingredients, cutting in butter, and then adding the wet ingredients. The dough is then shaped and cut into wedges or triangles and baked. The baking time and temperature may vary depending on the recipe and the size of the scones.
Scones are usually served warm and are a staple in British and Irish cuisine. They are also popular in other countries such as Australia, New Zealand and Canada.
It is important to note that scones are different from American biscuits, though they are similar in shape and are both leavened with baking powder. American biscuits are generally more dense and buttery than scones, which are more crumbly and lighter.
Here is the The best scones recipe for your teatime!
YIELD : 8
COOKING TIME :10 Min
- 8 oz plain flour
- 1 tsp bicarbonate of soda
- 2 tsp of cream of tartar
- ½ tsp salt
- 1/4pt milk -about
- 1 ½ oz butter
Sieve the flour, salt bicarb. and cream of tartar into a bowl. Rub in the butter until the mixture looks like fine breadcrumbs. Add enough milk to form a soft but not sticky dough. Use a round bladed knife to mix. Turn onto a floured surface and knead gently. Roll out the dough until about ½ inch thick and cut into rounds with a 2 in. pastry cutter. Place on a lightly floured baking sheet, sprinkle lightly with flour over scones and bake for 10 minutes until risen and golden.
Makes about 8 scones. Serve warm or cold with butter and jam or cream and jam.
For fruit scones add 2 oz sultanas/golden raisins or currants and 1 oz sugar after rubbing in the fat.