Scone

A scone is a small, quick bread of the British Isles, typically baked as a round and split open to be eaten with accompaniments. The origin of the word is uncertain; it appears in Scots and English texts from the 16th century, with theories linking it to the Scottish town of Scone or to Gaelic words meaning a lump. The concept spread across the United Kingdom and the Commonwealth, becoming a staple of tea time.

Typical scones are made from flour, sugar, a leavening agent such as baking powder, and cold butter cut into the flour, plus enough milk or cream to form a soft dough. The dough is gently handled to keep the crumb light; it may be rolled and cut into rounds or dropped by spoonfuls to form drop scones. Eggs are sometimes included. Variants use dried fruit, such as currants or raisins, or savory ingredients like cheese and herbs.

Serving and regional variation: In the United Kingdom, scones are commonly served plain or with dried fruit and split open to spread with jam and clotted cream. The Devon–Cornwall cream tea tradition centers on this combination, with regional debates over the order of cream and jam. In North America, scones are often larger and denser, cake‑like, and commonly enjoyed for breakfast or with coffee, with a wide range of flavors.