When was scones invented

The velvety choc-mud scone laden with chocolate chips and cocoa is served warm with lashings of double cream. Be it high tea, Devonshire tea or cream tea, among the many delicacies shared in the timeless mid-afternoon ceremony, the scone has become a staple wherever ladies, or gentlemen, gather. For further information contact: Bakers Delight healtheplanner bakersdelight. Send this to a friend. Send Cancel. Go to Top of page.

Please feel free to link to any pages of FoodReference. Ehler and www. All rights reserved. Scones are related to the ancient Welsh tradition of cooking small round yeast cakes leavened breads on bakestones, and later on griddles. One claim, probably not the best, says that scones are named for the Stone scone of Destiny, a stone upon which Scottish kings once sat when they were crowned the Abbey of Scone can still be found, upriver from Perth; but the Stone of Destiny was long ago removed to Westminster Abbey.

The Oxford English Dictionary favors the latter two. Originally, scones were made with oats, shaped into a large round, scored into four or six wedges triangles and griddle-baked over an open fire later, a stovetop. With the advent of oven baking, the round of dough was cut into wedges and the scones were baked individually. They are traditionally made with wheat flour, sugar, baking powder or baking soda, butter, milk and eggs, and baked in the oven—both in the traditional wedge form and in round, square and diamond shapes.

This recipe produces a hard, dry texture. Traditional English scones may include raisins or currants, but are often plain, relying on jam, preserves, lemon curd or honey for added flavor—perhaps with a touch of clotted cream see definition below.

Fancy scones—with dried fruit such as cranberries and dates, nuts, orange rind, chocolate morsels and other flavorings—are best enjoyed without butter and jam.