Scone

Not to be confused with American biscuit.

For other uses, see Scone (disambiguation).

A scone (/skɒn/ SKON or /skoʊn/ SKOHN) is a traditional British and Irish baked good, popular in the United Kingdom, Ireland, Canada, Australia and New Zealand. It is usually made of either wheat flour or oatmeal, with baking powder as a leavening agent, and baked on sheet pans, or fried in a frying pan. A scone can be either lightly sweetened or savoury, and can be occasionally glazed with egg wash.^[2] The sweetened scone is a basic component of the cream tea, and the afternoon tea. It differs from teacakes and other types of sweet breads that are made with yeast. Scones were chosen as Ireland's representative for Café Europe during the Austrian presidency of the European Union in 2006. In the US, Scones are a different baked product, usually sweeter, triangular in shape and served on their own.

Scone

Scones with jam and whipped cream, here a substitute for clotted cream as commonly eaten in a cream tea
Type	Cake[1]
Place of origin	United Kingdom
Main ingredients	Wheat, barley, or oatmeal
Cookbook: Scone   Media: Scone

Lexicology

 

A fresh batch of homemade buttermilk scones

The pronunciation of the word within the English-speaking world varies, with some pronouncing it /skɒn/ (rhymes with "gone"),^[3] and others /skoʊn/ (rhymes with "tone").^[4] The dominant pronunciation differs by area. Pronunciation rhyming with "tone" is strongest in the English Midlands and Ireland, though it seems to have less prominent patches in Cornwall and Essex. The pronunciation rhyming with "gone" is strongest in Northern England and Scotland, although this also seems to be the favoured pronunciation in Southern England, the Home Counties, and East Anglia.^[5][6] Natives of Ireland and the United States mainly use the /skoʊn/ pronunciation.^[7] British dictionaries usually show the /skɒn/ form as the preferred pronunciation, while recognising the /skoʊn/ form.^[3]

The difference in pronunciation is alluded to in a poem:

I asked the maid in dulcet tone
To order me a buttered scone;
The silly girl has been and gone
And ordered me a buttered scone.^[8][9]

Etymology

The origin of the word scone is obscure and may derive from several sources. The most widely accepted origin of 'scone' is the Scots Gaelic term sgonn, meaning a large lump or mass, reflecting its original form as a rustic, hand-shaped bread, with a mention in Gavin Douglas’s 1513 poem, Aeneid.^[10] Other proposed etymologies, such as Middle Dutch schoonbrood (fine white bread), are less commonly supported in linguistic studies. The Middle Low German term schöne, meaning fine bread, may also have played a role in the origination of this word.^[11]

On the other hand, Sheila MacNiven Cameron derives the word from the town of Scone (/skuːn/ ^ⓘ) (Scots: Scone, Scottish Gaelic: Sgàin) in Scotland, the ancient capital where Scottish monarchs were crowned, and on whose Stone of Scone the monarchs of the United Kingdom are still crowned today.^[12]

Bread, cake or just a scone

What a scone is, either a bread or a cake, is a debate that is often discussed. The Oxford Companion to Food by Alan Davidson names the scone as a cake,^[1] which is also the description used by both the Oxford and Cambridge Dictionaries.^[13][14] In 2018, in a discussion on Facebook users could not agree if scones were a bread, cake or should be in there own category.^[15] Food writers and producers have also stated its neither a bread or a cake, as they are richer than bread, but not as rich as cake, with a texture of its own.^[16][17] Unlike bread, scone dough is not kneaded but lightly worked,^[18] while cake is made with a batter.^[19] The Food Standards Australia New Zealand agency classify them not as a bread or a cake, but in their own category Scones and Rock Cakes.^[20]

History

During the Middle Ages, scones were piled up with biscuits to form weddings cakes.^[21] The earliest written recording of the usage of the word scone comes from 1480, when a petty customs account stated a baker, Frank Mathewe, had a small wooden chest with "400 spice cakes and 500 scone Jesus". The figure of Jesus was stamped onto baked goods at this time to show the product was made of the highest grade flour.^[22] The earliest record written recipe for a scone can be found in a folio of written recipes at the Wellcome Collection and dates from 1669. The recipe, titled "Mrs Fellard's scone cake", includes the ingredients flour, currants, eggs, sugar, a pint of ale yeast and cream.^[22] The recipe also offers alternative versions, with one being savoury with bacon and served with gravy, much like American biscuits are today.^[22] In the book A History of Scotland from the Earliest Times, it is reported that in the 17th century the poorer classes would bake "oat cakes, or the scone of bere or barley" on a griddle,^[23] while the book, History of Scotland from Robert the Bruce to the Union of the Crowns stated under James VI that the poorer people "ate brose and scarcely anything else, and the scone, the bannock, kirnmilk and the kebbuck or cheese".^[24]

When baking powder became available to the masses in 1843, the British sweetened scone that is known today first appeared.^[25] The first written recorded reference to the scone being part of the cream tea, was in The Cornishman in 1932, however it is reported that Devonians had adopted scones prior to the Cornish.^[26]Modern scones are now widely available in British bakeries, Convenience 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.^[27]

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.^[28] 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.^[29]

In 2023, a West London woman completed a decade-long project to sample a scone at every National Trust ___location (244 sites across England, Wales and Northern Ireland).^[30] Scones became a staple of afternoon tea in the early 19th century, a tradition popularized by Anna, Duchess of Bedford, who introduced the practice of enjoying scones with tea as a light refreshment between meals.^[31]

Varieties

 

Clockwise from bottom: hot buttered tattie scones next to a cheese scone, shiny and flat treacle scones, and a milk scone above a fruit scone

British scones can be lightly sweetened or savoury. They frequently include raisins, currants, cheese or dates. In Scotland and Ulster, savoury varieties of scone include soda scones, also known as soda farls, sour dough scones known as soor dook scones made with sour milk, and potato scones, normally known as tattie scones in Scotland, which resemble small, thin savoury pancakes made with potato flour.^[32][1] Potato scones, also known as Potato Farls or Potato Cakes, are most commonly served fried in a full Scottish breakfast or an Ulster fry.^[33][34]

 

An Irish scone with sultanas

The griddle scone, also known as "girdle scone", "drop scones" or "singin' hinnie", are a variety of scone that is cooked on a griddle on the stove top rather than baked in the oven.^[32][1] This usage is also common in New Zealand, where scones of all varieties form an important part of traditional colonial New Zealand cuisine.^[35]

 

Scone with cream and strawberries

Other varieties include the lemonade scone, which is made with clear lemonade and cream instead of butter and milk.^[32] The fruit scone or fruited scone contains currants, sultanas, peel and glacé cherries mixed into the dough.

In some countries one may also encounter savoury varieties of scone that may contain or be topped with combinations of cheese or bacon.^[36]

Scones can be presented with various toppings and condiments, typically butter, jam and cream. Strawberries are also sometimes used.^[37][11]

International variations

Australia

Pumpkin scones,^[38] made by adding mashed cooked pumpkin to the dough mixture, had increased exposure during the period when Florence Bjelke-Petersen was in the public eye.^[39][40] Date scones, which contain chopped dried dates, can also be found in Australia. Another old style of cooking scones, generally in the colder months, is to deep-fry or pan-fry them in dripping or oil; prepared this way, they are called "puftaloons".^[41]

Canada

Scones of both British and American varieties are popular across Canada.^[42]

In Newfoundland and Labrador, American scones exist there as a very similar baked good known as a “tea bun”. Tea bun recipes often include evaporated milk and may be either sweet or savoury, frequently containing raisins, blueberries, lingonberries, molasses, crowberries, coconut, or salted pork. As the name suggests, tea buns are typically consumed alongside tea and may be topped with butter or various berry jams.^[43]

Hungary

In Hungary, a scone very similar in appearance to the British version exists under the name "pogácsa", although this is made with yeast and not baking powder. The name has been adopted by several neighbouring nations' languages. Pogácsa is almost always savoury and served with varied seasonings and toppings, like dill and cheese.^[44]

New Zealand

Scones make up a part of kiwiana, and are among the most popular recipes in the Edmonds Cookery Book, New Zealand's best-selling cook book.^[45] The Edmonds recipe is unsweetened, using only flour, baking powder, salt, butter and milk.^[46] Other ingredients such as cheese, sultanas and dates can be added.^[47]

Cheese scones are a popular snack sold in cafes or tea shops, where they are commonly served toasted with butter.^[48]

South Africa

Scones are commonly served with cream and jam; grated cheddar cheese is another popular accompaniment.^[49]

South America

Scones are quite popular in Argentina as well as Uruguay. They were brought there by Irish, English and Scottish immigrants and by Welsh immigrants in Patagonia (Britons are the third largest foreign community in Argentina).^[50] They are different in texture to British scones, and are usually accompanied by tea, coffee or mate, or as part of Merienda, an Argentinian afternoon tea.^[51][52]

United States

 

American scones

Unlike British scones, which are lighter and traditionally served with clotted cream and jam, American scones contain more butter and sugar, making them richer and intended to be eaten on their own. They are usually triangular, and often contain fruit such as blueberries or sultanas, or such flavorings as pumpkin, cinnamon or chocolate chips. They may also be topped with icing. They are often eaten as they are (not topped with butter, jam or cream), along with coffee or tea, and often appear in US coffee houses. American biscuits are similar to traditional British scones, but are usually savoury and served with savoury meals.^[32] Cobbler batter is also similar to the traditional British scones mixture.^[1]

In Idaho and Utah, the bread products locally called "scones" are similar to Native American frybread or New Orleans beignets and are made from a sweet yeast dough, with buttermilk and baking powder or soda added, and they are fried rather than baked. They are customarily served with butter and either honey or maple syrup.^[53]

Zimbabwe

In Zimbabwe scones are popular and often eaten for breakfast with English tea, jam and clotted cream. Originally brought to the country during its period of British colonial rule, the scone is sometimes seen as symbolic of the country's historic link to the UK that has become Zimbabweanified.^[54]

See also

• Cream tea
• Croissant
• Cruffin
• Crumpet
• Doughnut
• Mantecada
• Muffin

References

1. Alan Davidson (2014). The Oxford Companion to Food. Oxford University Press. p. 722-723. ISBN 9780199677337.
2. Hollywood, Paul. "Paul Hollywood's scones". BBC. Archived from the original on 7 July 2017. Retrieved 22 September 2015.
3. Wells, J. C. "Pronunciation Preferences in British English: a new survey Archived 21 October 2020 at the Wayback Machine". University College London, 1998
4. Boult, Adam (2 November 2016). "Survey reveals 'correct' way to pronounce scone". The Telegraph. Archived from the original on 12 January 2022 – via www.telegraph.co.uk.
5. McKie, Robin (22 April 2017). "Do you pronounce 'scone' to rhyme with 'cone' or 'gone'? It depends where you're from". The Observer. Archived from the original on 7 August 2020. Retrieved 18 January 2018 – via www.theguardian.com.
6. "Cambridge app maps decline in regional diversity of English dialects". University of Cambridge. 26 May 2016. Archived from the original on 5 August 2020. Retrieved 13 April 2019.
7. Jacobs, F. "[1] Archived 9 November 2020 at the Wayback Machine" 2016
8. "Cracked Quatrains". Punch. 144. Punch Publications Ltd: 253. 1913. Retrieved 2 January 2015.
9. Drifte, Collette; Jubb, Mike (2002). A Poetry Teacher's Toolkit: Rhymes, Rhythms, and Rattles. London: David Fulton Publishers. p. 106. ISBN 1-85346-819-3.
10. "SCONE n a small sweet or savoury cake baked from flour, fat and milk". Scots Language Centre. Retrieved 28 August 2025.
11. Cite error: The named reference Crust was invoked but never defined (see the help page).
12. Weiner and Albright. Simply Scones. St. Martin's Press, 1988, p. 3.
13. "Scone". Cambridge Dictionary. Retrieved 29 August 2025.
14. "Scone". Oxford Dictionary. Retrieved 29 August 2025.
15. "Is a scone a bread or a cake?". Facebook. 3 February 2018.
16. Mary-Anne Boermans (2013). Great British Bakes. Forgotten Treasures for Modern Bakers. Random House. ISBN 9781448155019.
17. "A Brief History of the Scone". Freshways. Retrieved 29 August 2025.
18. "Ros Rants: The secrets of scones". Cookery School. Retrieved 29 August 2025.
19. Baking Handbook. Navy Department, Bureau of Supplies and Accounts. 1958. p. 10-2.
20. "Scone". Australian Food Composition Database. Retrieved 29 August 2025.
21. "The history of the wedding cake". The Telegraph. 19 April 2011.
22. Emma Kay (2020). A History of British Baking. From Blood Bread to Bake-Off. Pen & Sword History. ISBN 9781526757494.
23. Thomas Napier Thomson (1894). A history of the Scottish people from the earliest times. Vol. 5. Blackie & Son. p. 317.
24. Francis Watt (1885). History of Scotland from Robert the Bruce to the Union of the Crowns. W. & R. Chambers. p. 168.
25. Smith, Delia (27 March 2007). Delia's Complete Cookery Course. London: BBC Books. ISBN 978-0-563-36249-4.
26. Neil Buttery (2024). Knead to Know. A History of Baking. Icon Books. ISBN 9781837731220.
27. "Back-bite free scone mix launched in UK". bakeryandsnacks.com. 28 June 2005. Archived from the original on 10 February 2013. Retrieved 22 September 2015.
28. "The History of Scones". Food History. The Kitchen Project. 1 March 2001. Archived from the original on 28 July 2018. Retrieved 9 September 2008.
29. Goldman, Marcy (2007). A Passion for Baking. Birmingham, Alabama: Oxmoor House, Inc. pp. 85. ISBN 978-0-8487-3179-3.
30. "Woman completes 10-year National Trust scone-eating project". BBC News. 2 March 2023. Archived from the original on 10 April 2023. Retrieved 7 April 2023.
31. The Rituals of Dinner: The Origins, Evolution, Eccentricities, and Meaning of Table Manners. Open Road Media. 23 June 2015. ISBN 978-1-5040-1169-3.
32. Barbara Caracciolo (2023). Crusts. The Ultimate Baker's Book. Cider Mill Press. p. 337. ISBN 9781646432707.
33. "How to cook the perfect tattie scones". The Guardian. 8 January 2014.
34. "Potato Scones". Lauren's Cravings. 18 April 2024. Retrieved 27 August 2025.
35. "A Pastry That Tastes Like Home". The New York Times. 9 August 2024.
36. "Cheese & bacon scones". BBC Good Food. Retrieved 27 August 2025.
37. "Strawberries & Cream Scones". The Little Loaf. 13 July 2015.
38. "Pumpkin Chocolate Chip Scones". muffinandcake.com. Retrieved 10 April 2025.
39. "Australian Biography: Flo Bjelke - Petersen". National Film and Sound Archive. Archived from the original on 18 February 2022. Retrieved 18 February 2022.
40. McInerney, Sarah (5 May 2011). "How to bake the perfect scone". The Sydney Morning Herald. Archived from the original on 7 May 2016. Retrieved 7 January 2017.
41. "Puftaloons with jam and cream". Food. 20 November 2021. Retrieved 23 September 2022.
42. "British Scones". Canada Living. Retrieved 27 August 2025.
43. "Ode to the Humble Tea Bun". Retrieved 16 July 2025.
44. "Bacon or crackling scones (pogácsa)". BBC Food. Retrieved 27 August 2025.
45. "The Edmonds Cookery Book: How NZ's much-loved book has drastically evolved". Stuff. 1 August 2019. Archived from the original on 11 April 2021. Retrieved 29 March 2021.
46. "Best Scones Ever - Edmonds". edmondscooking.co.nz. Archived from the original on 27 February 2021. Retrieved 23 March 2021.
47. Lyons, Sue (2002). Edmonds for young cooks : beyond the basics. Deborah Hinde. Auckland, N.Z.: Hodder Moa Beckett. ISBN 1-86958-908-4. OCLC 156024173.
48. "On the hunt for the best scones in town". Stuff. 30 April 2013. Archived from the original on 13 April 2019. Retrieved 13 April 2019.
49. "Big Fluffy Scones". Salty Ginger. 21 June 2021.
50. "Qué comian". Archived from the original on 8 April 2023. Retrieved 7 April 2023.
51. "Argentinian Scones". Encasa Cooking. 22 July 2019.
52. "English Tea Scones for Merienda". Jennifer Anglela Lee. 31 January 2020.
53. Sokolov, Raymond (June 1985). "Everyman's muffins; Includes recipes". Natural History. 94: 82. as found here
54. "WATCH | Across Zimbabwe, British scones are the taste of home". News24. Archived from the original on 7 June 2024. Retrieved 5 March 2023.

External links

 

Look up scone in Wiktionary, the free dictionary.

 

Wikibooks Cookbook has a recipe/module on

• Scone

•   Media related to Scones at Wikimedia Commons