Scone

This article discusses bread-like scones. See alternatives:

• Scone, Australia
• Scone, Scotland

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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.

Table of contents

1 American Scones 2 Commonwealth Scones 3 Savoury Scones

American Scones

An American scone is something halfway between a cookie and a muffin that is generally considered to be inappropriate for Devonshire tea.

Commonwealth Scones

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.

Savoury Scones

In some countries one may also encounter savoury varieties of scone which may contain or be topped with combinations of cheese, onion, bacon etc.