Scone
This article discusses bread-like scones. See alternatives:
- Scone, Australia
- Scone, Scotland
A
scone is a
bread thicker than a
bannock made of
wheat,
barley or oat meal. The pronunciation is under debate with about 2 to 1 in favor of rhyming with "on" versus "own". There are two different kinds of scone, the
Commonwealth scone and the
American Scone.
An American scone is something halfway between a cookie and a
muffin that is generally considered to be inappropriate for
Devonshire tea.
The Commonwealth scone more closely resembles an American
biscuit - itself not to be confused with the Commonwealth biscuit, which equates to what the Americans call a "
cookie". The Commonwealth scone is still doughier than the American biscuit, and frequently includes currants or
dates. The Commonwealth Scone is the basis of
Devonshire tea.
The girdle scone forms a sub-variety of the Commonwealth 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.