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A scone is a baked good, usually made of wheat, or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often slightly sweetened and occasionally glazed with egg wash.The scone is a basic component of the cream tea. It differs from teacakes and other types of sweets that are made with yeast. Scones were chosen as the Republic of Ireland representative for Café Europe during the Austrian Presidency of the European Union in 2006, while the United Kingdom chose shortbread.

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, and call the triangles scones. In Scotland, the words are often used interchangeably.

When baking powder became available to the masses, scones began to be the oven-baked, well-leavened items we know today. 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.

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. 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.

(from Wikipedia)

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Nan's Scones

Course Dessert

Cuisine England, Great Britain, Ireland, Scotland, United Kingdom

Keyword scones

Servings 4

Author Nan

Ingredients

• 4 tbsp butter
• 1 cup sugar
• 1 cup buttermilk (or sour milk with pinch baking soda)
• 4 cups sifted flour
• 8 tsp baking powder
• ½ tsp salt
• ½ to 1 cup raisins optional

Instructions

• Cream butter and sugar.
• Add eggs, one at a time, beating thoroughly after each addition.
• Add buttermilk, beat thoroughly.
• Add cups flour. Beat until bubbles form on top.
• Add baking powder & salt- beat.
• Add remaining flour, stir by hand.
• Add optional raisins.
• Flour board & hands generously before working dough; dough is sticky.
• Form 4 rounds & place on cookie sheet.
• Brush with buttermilk.
• Bake at 425° for about 20 minutes. (Cover lightly with foil for last 5 minutes)

Printer Friendly copies:

• Nan’s scones 3×5 card
• Nan’s scones 4×6 card
• Nan’s scones
• Nan’s scones original scan 3×5 card