Scone

A fresh batch of homemade buttermilk scones

The pronunciation of the word within the English-speaking world varies, with some pronouncing it /skɒn/ (rhymes with "swan"),[2] and others /skoʊn/ (rhymes with "tone").[3] The dominant pronunciation differs by area. The pronunciation rhyming with "tone" is strongest in the Midlands and southern Ireland, though it seems to have less prominent patches in Cornwall and Essex. The pronunciation rhyming with "swan" is strongest in Northern England and Scotland, although this also seems to be the favoured pronunciation in Southern England, Wales, the Home Counties, and East Anglia.[4][5] Natives of the Republic of Ireland and the United States mainly use the /skoʊn/ pronunciation.[6] British dictionaries usually show the /skɒn/ form as the preferred pronunciation, while recognising the /skoʊn/ form.[2]

The difference in pronunciation is alluded to in a poem:

I asked the maid in dulcet tone
To order me a buttered scone;
The silly girl has been and gone
And ordered me a buttered scone.[7][8]

The Oxford English Dictionary reports that the first mention of the word was in 1513.

The origin of the word scone is obscure and may derive from different sources. That is, the classic Scottish scone, the Dutch schoonbrood or "spoonbread" (very similar to the drop scone), and possibly other similarly-named quick breads may have made their way onto the British tea table, where their similar names merged into one. Thus, scone may derive from the Middle Dutch schoonbrood (fine white bread), from schoon (pure, clean) and brood (bread),[9][10] or it may derive from the Scots Gaelic term sgonn meaning a shapeless mass or large mouthful. The Middle Low German term schöne meaning fine bread may also have played a role in the origination of this word. And, if the explanation put forward by Sheila MacNiven Cameron is true, the word may also be based on the town of Scone (/skuːn/ (listen)) (Scots: Scuin, Scottish Gaelic: Sgàin) in Scotland, the ancient capital of that country – where Scottish monarchs were crowned, and on whose Stone of Scone the monarchs of the United Kingdom are still crowned today.[11]

It is believed that historically scones were round and flat, usually as large as a medium-sized plate. It was made and baked on a griddle (or girdle, in Scots), then cut into triangular sections for serving. Today, many would call the large round cake a bannock. In Scotland, the words are often used interchangeably.[12]

When baking powder became available to the masses, scones began to be the oven-baked, well-leavened items we know today.[13] Modern scones are widely available in British bakeries, grocery stores, and supermarkets. A 2005 market report estimated the UK scone market to be worth £64m, showing a 9% increase over the previous five years. The increase is partly due to an increasing consumer preference for impulse and convenience foods.[14]

Scones sold commercially are usually round, although some brands are hexagonal as this shape may be tessellated for space efficiency. When prepared at home, they may take various shapes including triangles, rounds and squares.[15] Baking scones at home is often closely tied to heritage baking. They tend to be made using family recipes rather than recipe books, since it is often a family member who holds the "best" and most-treasured recipe.[16]

Clockwise from bottom: hot buttered tattie scones next to a cheese scone, shiny and flat treacle scones, and a milk scone above a fruit scone

Scones with coffee

British scones are often lightly sweetened, but may also be savoury. They frequently include raisins, currants, cheese or dates. In Scotland and Ulster, savoury varieties of scone include soda scones, also known as soda farls, sour dough scones known as soor dook scones made with sour milk, and potato scones, normally known as tattie scones, which resemble small, thin savoury pancakes made with potato flour. Potato scones are most commonly served fried in a full Scottish breakfast or an Ulster fry.

Scone with cream and strawberries

An Irish scone with sultanas

The griddle scone (or "girdle scone" in Scots) is a variety of scone which is cooked on a griddle (or girdle) on the stove top rather than baked in the oven. This usage is also common in New Zealand where scones of all varieties form an important part of traditional colonial New Zealand cuisine.

Other common varieties include the dropped scone, or drop scone, like a pancake, after the method of dropping the batter onto the griddle or frying pan to cook it, and the lemonade scone, which is made with lemonade and cream instead of butter and milk. There is also the fruit scone or fruited scone, which contains currants, sultanas, peel and glacé cherries, which is just like a plain round scone with the fruit mixed into the dough. To achieve lightness and flakiness, scones may be made with cream instead of milk.

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

Scones can be presented with various toppings and condiments, typically butter, jam and cream. Strawberries are also sometimes used.

The plot of Season 10, Episode 3 of Curb Your Enthusiasm[22] involves a heated dispute about the proper texture for scones.

In Scots the verb scon means to crush flat or beat with the open hand on a flat surface, and "scon-cap" or "scone-cap" refers to a man's broad flat cap or "bunnet".

In Australia, scone can be a slang term for the head, usually referring to the crown region.

Wikimedia Commons has media related to Scones.

Wikibooks Cookbook has a recipe/module on Scone

Look up scone in Wiktionary, the free dictionary.

• Biscuit (bread)
• Cream tea