Pronunciation: [SKOHN; Br. SKON]
This Scottish quick bread is said to have taken its name from the Stone of Destiny (or Scone), the place where Scottish kings were once crowned. The original triangular-shaped scone was made with oats and griddle-baked. Today's versions are more often flour-based and baked in the oven. They come in various shapes including triangles, rounds, squares and diamonds. Scones can be savory or sweet and are usually eaten for breakfast or tea.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Orange Glazed Blueberry Scones
- Cheese Scones Filled with Coronation Chicken Salad
- Herb and Cheese Scones
- Irish Scones
- Blueberry Scones with Lemon Glaze
Related Content From Cooking Channel
- Apricot, White Chocolate and Pecan Scone
- Alie and Georgia's Spiked Scone Cream
- Raisin Scones
- Cinnamon Scones with Chai Berry Sauce
- Levain Bakery Oatmeal Raisin Scones