Scone

A scone [ skɒn ] is derived from the British Isles pastry that is often served for tea time.

The term is used in English, usually in the plural ( scones ), although it refers to a single one of these pastries as a scone. The word scone was probably initially borrowed from Dutch Schoonbrood "Nice bread " (bread made ​​of fine flour) in the Scots and took from there in the 19th century the way into the English language.

The originally rather flat pastry is now made ​​from wheat, barley or oat flour and baking powder as a leavening agent. Before the invention of baking powder scones were not prepared in the oven, but in a pan and were more like pancakes.

The particular consistency of the scones is formed by the addition of eggs and sweet cream and by the careful mixing of the ingredients.

The soft, crustless scones warm eaten in Britain and Ireland with butter, jam or honey to tea but especially with clotted cream. In Ireland and Scotland, there is also potato scones, made from mashed potatoes, milk and flour. In the United States made ​​scones often contain nuts or cranberries; a similar pastries without sweet ingredients is designated as a biscuit.