This article discusses bread-like scones. See alternatives:
- Scone, Australia
- Scone, Scotland
A scone is a bread thicker than a bannock made of wheat, barley or oat meal. The pronunciation is under debate with about 2 to 1 in favor of rhyming with "on" versus "own". There are two different kinds of scone, the Commonwealth scone and the American Scone.
|Table of contents|
2 Commonwealth Scones
3 Savoury Scones
An American scone is something halfway between a cookie and a muffin that is generally considered to be inappropriate for Devonshire tea.
The Commonwealth scone more closely resembles an American biscuit - itself not to be confused with the Commonwealth biscuit, which equates to what the Americans call a "cookie". The Commonwealth scone is still doughier than the American biscuit, and frequently includes currants or dates. The Commonwealth Scone is the basis of Devonshire tea.
The girdle scone forms a sub-variety of the Commonwealth scone.
In some countries one may also encounter savoury varieties of scone which may contain or be topped with combinations of cheese, onion, bacon etc.