What are Scones?

Answer 1

Dear Gee:

Scones are English. They are similar to a muffin, but much heavier. In the Winter, in particular, scones are filling and heavy enough to give you some "steam" in cold climates. English weather is probably the "cause" of the development of scones.

Anyway, if you like a doughiness, Scones are for you ! I can never eat enough of them. One or two a day if I could have my way !

Any jam or just melted butter is wonderful on them. They can be frozen, of course - as most bread items can.

Scones are traditionally excellent with Tea - of any kind. But true English tea is the best with them. They were made for each other, you could say. When the English have tea in the afternoon, they often have scones and tea. This is the old tradition.

I would give you a recipe for them which I have, but quite frankly I have found that Scones Mixes at grocery stores have a more true scone flavor than the recipe I ended up with. I recommend them. They have directions on the packages.

Scones make up and cook fairly quickly. They are not time consuming. Another good feature.

Another thing to know is that today, people make scones with raisins, cinammon, nuts, etc., in them. The traditional English scone did not use those items in decades past. The English served plain scones, although today that has probably changed.

The ingredients are:

1 lb plain flour
1/2 teaspoon salt
2-3 ounces of butter
Also: 2 level teaspoons of bicarbonate of soda and
2 level teaspoons cream of tartar with
1/2 pint of sour or butter milk *

You could use instead:

4-6 teaspoons of baking powder with 1/2 pint fresh milk.

On Butter: Your butter should be COLD, NOT SOFT. Cut it into the flour mixture. You want a CRUMBLY dough due to the butter not being soft. CRUMBLY dough is the proper texture.

Sift your flour. Add all the milk at ONCE. Not slowly. Also touch the dough as little as possible. DO NOT use an electric mixer or blender !! Use your fingertips. Don't handle it much. Roll it out thick and then cut with cutters. Scones dough needs to be handled as little as you can. Don't keep using a roller to lay it out. One or two strokes - that's it ! You don't want them to become "light" in texture.

Oven temperatures are approx. 425 -450 degrees F.

Cut out the dough into 1/2 to 3/4 inch thick rounds with a 2" inch cutter. (Round cookie cutter.) Dust top AND bottom with flour.

Cooking time is about 10 minutes. Preheat oven. This makes 24-30 scones.

I recommend the packages of ready-mixed scones.

Best regards, Lana

Answer 2

Scone (bread)

A scone is a bread thicker than a bannock. It is made of wheat, barley or oatmeal, usually with baking powder as leavening agent.

The scone closely resembles an North American biscuit (many recipes are, in fact, identical) — itself not to be confused with the Commonwealth biscuit, which equates to what North Americans call a "cookie". In the United States, there is a growing tendency to refer to sweet variations as "scones" (perhaps under influence from espresso bars, where they are popular fare), while savoury ones are known as "biscuits"; in Canada, both tend to be called "biscuits" or "tea biscuits".

In the Commonwealth, scones frequently include raisins, currants, cheese or dates. In the United States, scones sold by coffee shops often include sweeter and more elaborate fillings, such as cranberries, blueberries, nuts, or even chocolate chips. More original fillings include smarties. However, most fillings tend to be spices, including cinnamon and poppy. In both the Commonwealth and North America, mass-produced scones tend to be doughier than home-made scones.

Answer 3

Scones are a type of cookie/biscuit

the are sweeter than a biscuit but no were near as sweet as a cookie
the are baked with fruit pieces or raisains.

when hot and fresh you can put jam or butter and they are devine. when they are cool put powered suger on them and keep them is a sealed container, they will stay fresh for a couple days.
You can also drizel icing on them or a cinimmon/sugar mixture. they taste great anyway you make them.

Answer 4

They are like the Pilsbury country biscuits except more dense, more cakey and sweeter. They are served at English teatime with jam, butter or "clotted" cream (cream made to the consistency of butter). They are good at breakfast time too. Starbucks sells some triangular shaped scones that are yummy.

Answer 5

Scones are something the English have for tea usually when on holiday in the South. Taken with strawberry jam and cream. If in Cornwall taken with clotted cream which is very thick and yellow. Of course - gallons of tea also. (I live in Devon where cream teas comes from). If you would like a list of ingredients I will send them to you..............

Answer 6

Scone as in Sc-oh-ne.

Answer 7

Lani S gave you the basic recipe but I'll tell you what my family enjoys added to that. Oceanspray Craisins and White Chocolate Chips. That coupled with a cup of hot chocolate on a cold winter day can't be beat. My kids use to beg for it when they'd be home from school on a snow day.

Answer 8

they're biscuit like sweet cookin things the'ye triangles and usually have some sort of raisin or craisin or orange pieces in them its more like a sweet bread and cookie combination

Answer 9

a small, light, biscuitlike quick bread made of oatmeal, wheat flour, barley meal, or the like.

Answer 10

Americans call them biscuits.