Where did the Term Scone come from

HISTORY AND TRADITION

Scone ---[SKOHN, SKON]
This Scottish QUICK BREAD is said to have taken its name from the Stone of Destiny (or Scone), the place where Scottish kings were once crowned. The original triangular-shaped scone was made with oats and griddle-baked. Today's versions are more often flour-based and baked in the oven. They come in various shapes including triangles, rounds, squares and diamonds.

RECIPES

Apple Scones (Lady Dragon)

Apple Scones (Sandra)
Basic Scone Recipe (Joan Cole)
Buckingham Palace Scones (Ellen Sudia)
Buckingham Palace Scones Variant (Betty Harvey)
Cape Breton Scones (Jamie Wernitznig)
Cape Cod Cranberry Scones (Carole A. Resnick)
Cardamom Pine Nut Scones (Deva)
Cheddar Dill Scones (Sandra)
Fruited Oat Scones (Chris Behrens)
Killer Buttermilk Scones (Sandra)
Old Fashioned Orange Scone (Sandra)
Orange Date Scones (Jamie Wernitznig)
Orange Poppyseed Scones (Jamie Wernitznig)
Savory Cheese Scones (Jamie Wernitznig)
Scones (io71245@maine.bitnet)
Scones (Janet "Mostly Harmless" Morrissey)
Scones (Lady Dragon)
Scones (Sandra)
Scottish Oat Scones (Susanne)
Treacle Scones (Melissa Rhoads Warden)
Wheat And Herb Scones (Sandra)

APPLE SCONES
From: (Lady Dragon)
Servings: 18

Ingredients:
------------
2 c Flour
3 t Baking Powder
2 T Sugar
1/2 t Cinnamon
1/2 t Salt
6 T Shortening
1/2 c Apples, peeled, chopped fine
1/2 c Raisins
4 T Cold Apple juice or water

Instructions:
-------------
Preheat oven to 400 deg F. Mix together dry ingredients. Cut in
shortening as you would for a pie crust. Stir in apples and raisins.
Add enough juice to make a stiff dough. On floured surface, roll dough
about 1/2" thick. Cut into triangles and bake on cookie sheet for 10
minutes, or until light brown.

APPLE SCONES
From: Sandra
Ingredients:
------------
2 cups All purpose flour
1/4 cup Granulated sugar
2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
1/4 cup Cold butter or margarine
1 Shredded apple
1/2 cup Milk
Milk for brushing tops
Sugar for sprinkling
Cinnamon for sprinkling

Instructions:
-------------
Measure flour, sugar, baking powder, soda and salt into large bowl. Cut
in butter until crumbly.

Add shredded apple and milk. Stir to form stiff dough. Turn out on
lightly floured surface. Knead gently 8-10 times. Pat into two six
inch circles. Place on greased baking sheet. Brush tops with milk.
Sprinkle with sugar and cinnamon. Score each top into 6 pie shaped
wedges. Bake in 425 F oven for 15 minutes until browned and risen.
Serve warm with butter.

Variation:
----------
Currant Apple Scones - Add 1/2 cup currants to batter.

BASIC SCONE RECIPE

(for approximately 12 scones)
From: Joan Cole

Source: Michael Smith, The Afternoon Tea Book (ISBN 0-689-11592-X)
Ingredients:
------------
2 cups all purpose flour
1 Tbl baking powder
1/2 tsp salt
5 Tbl sweet butter
1/4 cup vegetable shortening
1/3 cup milk

Instructions:
-------------
Place the baking sheet in the oven and preheat to 450 degrees F. Sift
the measured flour twice with the baking powder, salt, and other fine
ingredients such as powdered mustard (which you would use if you were
making cheese scones).

Dice the fats into the dry ingredients, then lightly rub in with cool
fingertips or a pastry blender until completely blended.

Make a well in the center and stir in the milk. Lightly mix with a fork
until the ingredients form a soft dough.

Turn out onto a floured board and knead very lightly for about 30
seconds to a loose, smooth dough. Roll out with a rolling pin to
approximately 3/4 inch thick.

Stamp out with a 2-inch cutter or cut into triangles with a sharp knife.
Lightly knead together any trimmings and roll and stamp out again. Lift
with a spatula onto the HOT baking sheet, placing 1 inch apart. Brush
only the tops with lightly beaten egg or milk.

Bake toward the top of the oven for approximately 10 minutes, or until
well risen and golden brown. Lift onto a wire rack with the spatula to
cool. (If you were to make cheese scones, you would add 1 3/4 cups very
finely grated mature cheddar cheese, and a pinch of dry English mustard)

Clotted cream is a spread somewhat similar to butter, but not the same.
I don't know if it is possible to get in the U.S..I seem to recall that
I may have seen instructions for making it in one of those "Cheaper and
Better" type books. I'll look. (Any Brits out there with better Info
than me?)

BUCKINGHAM PALACE SCONES

From: Ellen Sudia
Ingredients:
------------
3 1/2 cups flour
pinch of salt
3/4 cup butter
1 tblsp baking powder
1/2 cup sugar
1 egg
1/2 cup milk
1/2 cup raisins

Instructions:
-------------
Cut together butter, flour, salt and baking powder.

Add sugar and raisins.

Make well in center of the mixture; add egg and small amount of milk.
If mixture appears to be too dry, add more milk. Blend to a nice,
smooth dough.

Roll out on floured board to 1/2 inch thick. Use cutter with 2-inch
fluted edge. Place on lightly greased baking sheet, brush with beaten
egg.

Bake in 350-degree F oven for 10-15 minutes. Center of bottom should
be lightly colored.

Serve hot.

Note:
-----
I copied this recipe couple of years ago from a newspaper; supposedly,
those *are* the scones served in the Palace. If I remember right, the
recipe came with an article about a guy who used to be cook there.

BUCKINGHAM PALACE SCONES VARIANT

From: Betty Harvey
Ingredients:
------------
3 1/2 cups flour
pinch of salt
3/4 cup butter
1 tblsp baking powder
1/2 cup sugar
1 egg
1/2 cup milk

Instructions:
-------------
Cut together butter, flour, salt and baking powder. Add sugar.

Make well in center of the mixture; add egg and small amount of milk.
If mixture appears to be too dry, add more milk. Blend to a nice,
smooth dough.

Put half the dough in 8 x 11 baking pan. Covered the dough with Black
Current Preserves and used the last half of the dough to cover the
preserves.

Bake in 350-degree F oven for 10-15 minutes. Center of bottom should
be lightly colored.

Serve hot.

CAPE BRETON SCONES

From: Jamie Wernitznig

Source: More Baking with Schmecks Appeal
Ingredients:
------------
2 cups flour
2 tblsp sugar
1 tblsp baking powder
1 tsp salt
1/4 tsp baking soda
1 cup raisins or currants
1/2 cup sour cream
1/4 cup oil
1 egg; slightly beaten
3 tblsp milk

Instructions:
-------------
1. Sift together dry ingredients and stir in the raisins.

2. Blend the remaining ingredients and stir in the flour mixture until
the dough is all together.

3. Toss on a lightly floured surface until no longer sticky. Knead a
few times. Divide the dough in half then pat each ball of dough into a
6" circle with the top slightly rounded. Brush the tops with milk and
sprinkle with sugar.

4. Cut each circle into 6 wedges. Place 2 inches apart on a cookie
sheet. Bake at 425F for 10 to 12 minutes or till golden. Serve hot
with butter and jam or flavoured butter or honey.

CAPE COD CRANBERRY SCONES

From: Carole A. Resnick

Source: Cleveland Plain Dealer, 11/07/91
Ingredients:
------------
2 1/2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup butter or margarine
1 cup cranberries, coarsely chopped
2 tsp grated orange peel
2/3 cup sugar
1/2 cup buttermilk or sour milk

Instructions:
-------------
Preheat oven to 400F.

In mixing bowl, combine flour, baking powder and baking soda; cut in
butter with pastry blended or two knives. Stir in cranberries, orange
peel and sugar; stir in buttermilk just until ingredients are moistened.

Working on floured surface, shape dough into two 8-inch circles,
1/2-inch thick. Cut each circle into eight wedges and place on
ungreased cookie sheet. Bake for 12 to 15 minutes, until lightly
browned.

CARDAMOM PINE NUT SCONES
From: Deva
Ingredients:
------------
1 1/2 c flour
1/2 c oat flour
1/2 c sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp (to taste) ground cardamom
1/4 c pine nuts, ground
4 tbs butter
2 eggs, lightly beaten
1/2 c cream (as needed)

Instructions:
-------------
Place the dry ingredients in a bowl and stir to mix. Add the pine nuts
and the butter and cut into the flour mixture. Stir in the eggs and add
just enough cream to make a stif dough. Put the dough on a floured
board and pat it out into a circle about 1/4-1/2 inch thick. Cut into
wedges and place wedges on a cookie sheet at least one inch apart. Bake
at 400 degrees for 15 minutes or til nicely browned. Sprinkle with
additional cardamom and serve with plum jam.

Note:
-----
You may increase the amount of cardamom or substitute coriander for a
stronger flavor. You can also leave out the pine nuts and add a small
amount of additional butter.

CHEDDAR DILL SCONES
From: Sandra
Ingredients:
------------
2 1/2 Cup all-purpose flour
1 Cup (4 oz.) shredded Cheddar cheese
1/4 Cup chopped fresh parsley
1 Tbsp baking powder
2 tsp dill weed
1/2 tsp salt
3/4 Cup butter or margarine
2 eggs, slightly beaten
1/2 Cup half-and-half

Instructions:
-------------
Heat oven to 400 degrees. In medium bowl combine all ingredients EXCEPT
butter, eggs and half-and-half. Cut in butter until crumbly. Stir in
eggs and half-and-half just until moistened. Turn dough onto lightly
floured surface; knead until smooth (1 min.). Divide dough in half;
roll each half into 8" circle. Cut each circle into 8 pie-shaped
wedges. Place 1" apart on cookie sheets. Bake for 15 to 20 minutes or
until lightly browned.

FRUITED OAT SCONES

From: Chris Behrens

Source: Quaker Oat pamphlet received in mail
Ingredients :
-------------
1 1/2 cups all-purpose flour
1 1/4 cups Quaker Oats (Quick or Old Fashioned, uncooked)
1/4 cup sugar
1 tblsp baking powder
1/4 tsp salt (optional)
1/3 cup margarine
6 oz. pkg (1 1/3 cups) diced dried mixed fruit
1/2 cup milk
1 egg, lightly beaten
1 tsp sugar
1/8 tsp cinnamon (a dash, I'll use more next time)

Instructions:
-------------
Heat oven to 375 deg F. Combine flour, oats, sugar, baking powder, and
salt. Cut in margarine until mixture resembles course crumbs; stir in
fruit. Add combined milk and eggs, mixing just until moistened. Shape
dough to form a ball. Turn out onto lightly floured surface; knead
gently 6 times. On lightly greased cookie sheet, pat out dough to form
8-inch circle. With sharp knife, score round into 12 wedges.; sprinkle
with combined sugar and cinnamon. Bake 20 to 25 minutes or until golden
brown. Break apart; serve warm. Makes 1 scone with as many wedges as
you scored.

KILLER BUTTERMILK SCONES

From: Sandra
Ingredients:
------------
2 1/4 Cup flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup currants
1 egg, slightly beaten
2 Tbsp sugar
1/2 tsp baking soda
1/2 cup cold butter, cubed
1 cup buttermilk

Instructions:
-------------
Preheat oven to 425 (F).

Mix flour, sugar, baking powder, baking soda, and salt in the bowl of a
food processor; add butter and process until the mixture ressembles
coarsely ground meal. Transfer to a bowl. [Use a pastry cutter if you
don't have a food processor.]

Add currants, then buttermilk, stirring quickly with a fork until the
dough is soft and slightly sticky. With floured hands, press the dough
into a ball. Knead delicately a dozen times.

Flatten the dough into a 1" thick circle. Cut into 3" disks. Repeat
this with remaining dough.

Paint the scones with egg. Bake 12-15 minutes.

OLD FASHIONED ORANGE SCONE

From: Sandra
Ingredients:
------------
2 Cups flour
1 Tbsp baking powder
1/4 cup butter
1 tsp grated orange rind
3/4 cup cream
1/4 cup sugar
1/2 tsp salt
1/2 cup currants
1 egg

Instructions:
-------------
Mix all together and pat into a 6 inch round baking pan. Cut into
quarters. Bake at 350F about 25 minutes.

ORANGE DATE SCONES
From: Jamie Wernitznig
Ingredients:
------------
1 3/4 cups flour
1/2 cup sugar
3/4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup butter
1 egg
2 tblsp milk
1 tsp orange peel
1/2 tsp vanilla
2/3 cup chopped dates

Instructions:
-------------
1. Combine all dry ingredients. Cut in butter, add dates.

2. Combine all liquids, beat slightly to break up the egg, and add to
dry ingredients.

3. Gently shape dough into a ball; place on floured board and pat into
a large circle about 1/2" thick.

4. Cut into wedges, place on baking sheet and bake at 350 degrees F.
about 15 to 20 minutes.

ORANGE POPPYSEED SCONES

From: Jamie Wernitznig
Ingredients:
------------
2 1/4 cups flour
1/2 cup sugar
1/4 cups poppyseed
1 tsp cream of tartar
3/4 tsp baking soda
1/2 tsp salt
1/2 cup butter
1/4 cup orange juice
1 large egg
1 tsp orange peel

Instructions:
-------------
1. Preheat oven to 375 degrees F.

2. Mix all dry ingredientS together. Cut butter into flour mixture
until it resembles cornmeal.

3. Beat the egg slightly into the orange juice; add liquid mixture to
dry mix and gently shape dough into a ball.

4. Cut the ball in half, and pat each half out on a floured surface
into a circle about 1/2 inch thick, and 8 inches around. Cut into
wedges and place on a baking sheet.

5. Bake 15 to 20 minutes, until golden brown.

SAVORY CHEESE SCONES

From: Jamie Wernitznig
Ingredients:
------------
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/8 tsp cayenne pepper
1 1/2 cups grated Cheddar cheese
3 tblsp Parmesan cheese
1/3 cup butter
1/3 cup milk
2 eggs

Instructions:
-------------
1. Preheat oven to 400 degrees F.

2. Combine all dry ingredients, stir in cheeses and toss well.

3. Cut in butter. Combine eggs and milk, add to flour mixture and
gently knead to form a stiff dough.

4. Cut dough ball into halves and pat each half into an 8" diameter,
1/2" thick circle. Cut into wedges, place wedges on a baking sheet and
bake 15 to 17 minutes, until lightly browned.

SCONES

From: Unknown
Ingredients:
------------
2 c flour
4 t baking powder
2/3 c milk
2 eggs
2 T sugar
2 T melted BUTTER (oleo won't do)

Instructions:
-------------
Combine flour and baking powder in medium bowl; stir in milk. Beat eggs
till light and fluffy, add sugar and butter. Mix with milk mixture
until smoothish, like for pancakes. Drop by large tablespoonfuls (those
big soupspoons work well) onto a hot, -lightly- greased griddle (here's
where that can of Pam works) and cook over moderately low heat until
pale gold, turning several times. Serve -hot-, split and buttered or
spread with jam. (I usually spread thinly with butter and run under
broiler till lightly toasted.... The scones, silly, not me toasted!!)

Surgeon General's warning: these are a highly addictive substance and
should be used sparingly. :)

SCONES

From: Janet "Mostly Harmless" Morrissey
Ingredients:
------------
2 cups self-rising flour
1/2 tsp baking soda
3/4 cup buttermilk
milk or egg for glaze, if desired

Instructions:
-------------
Heat oven to 350 degrees. Sift self-rising flour at least once into the
mixing bowl. Stir soda into buttermilk until it begins to foam. Pour
into well in center of flour and stir with fork incorporating just
enough flour to make a very soft dough. Gather into ball and place on
lightly floured board. Pat or roll into a circle, kneading very
lightly. Use spatula to cut into 8 or 10 wedges. Transfer to greased
baking sheet. To give scones a shine, brush with milk; for a golden
gleam brush with an egg yolk beaten with a tablespoon of water. Bake
for 10 to 12 minutes in upper third of oven. Wrap in linen napkin, tuck
into basket and serve soon. Makes 8-10 scones.

SCONES

Servings: 5
From: Lady Dragon
Ingredients:
------------
2 c All-purpose flour
2 T Sugar
1 t Baking powder
3/4 t Salt
6 T Butter/margarine - 3/4 stick
1 ea Egg
2/3 c Milk

Instructions:
-------------
Preheat oven to 400 degrees. Grease a large cookie sheet. In a large
bowl, use a fork to mix flour, sugar, baking powder and salt. Cut (do
not stir) butter in until the mixture forms coarse crumbs.

In a cup, mix egg and milk together. Stir milk mixture into the flour
mixture _all at once_ mixing just until ingredients are blended. Drop
scone mixture by scant 1/4-cups about 1" apart on cookie sheet to make
12 scones.

Bake 12-15 minutes or until scones are golden.

Serve them warm or later. To save for later cool the scones on wire
racks and wrap in a single layer of foil. To reheat, warm for 10
minutes or so in a 400 degree oven. About 190 calories each.

SCONES

From: Sandra
Ingredients:
------------
2 Cup sifted flour
3 tsp baking powder
1 tsp salt
1/4 Cup shortening
2 Tbsp sugar
1/2 Cup milk
1 egg, slightly beaten

Instructions:
-------------
Mix the dry ingredients, then cut in the shortening, just as if you were
making biscuits. Add the milk and egg -- you may need to add more flour
if the dough is too sticky or more milk if it is too dry. It should be
slightly moister/softer than a regular biscuit.

Roll into a circle, about 1/4" thick, slightly thicker in the center.
Cut into wedges (eight works well), and place on an ungreased baking
sheet. Bake at 450 F for 10-12 minutes, until golden.

SCOTTISH OAT SCONES
From: Susanno
Ingredients:
------------
1 1/2 c uncooked old-fashioned oats
1 1/2 c flour
1/2 c raisins or currants
2 T sugar
1 T baking powder
1 t cream of tartar
1 stick margarine, melted
1/3 c milk
1 egg, beaten

Instructions:
-------------
Mix together all dry ingredients. Mix together wet ingredients then add
to the dry ing. Mix with a fork just until moistened (do not overmix).
Form into a ball and then flatten on a greased cookie sheet into a
circle about 8" across. Cut into 8 or 12 wedges. Bake 12-15 minutes at
425F. Cool on a rack. These freeze well in a plastic bag and can be
reheated in the microwave. Wrap each one in a paper towel and zap for
about 30 seconds.

TREACLE SCONES

From: Melissa Rhoads Warden

Source: May 1993 Bon Appetit
Makes 8

Ingredients:
------------
2 cups all purpose flour
1/4 cup firmly packed dark brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 cup dried currants
1/4 cup (1/2 stick) unsalted butter
2 Tb dark molasses (do not use blackstrap)
3/4 cup buttermilk
Melted butter
sugar

Instructions:
-------------
Preheat oven to 425F. Sift flour, dark brown sugar, baking powder,
baking soda, cinnamon, nutmeg, and salt into a large bowl. Add dried
currants. Melt 1/4 cup unsalted butter with dark molasses in heavy
small saucepan over low heat. Combine molasses mixture with buttermilk
and por into dry ingredients. Mix dough until just blended.

Gently knead dough on generously floured surface until smooth, about 20
turns. Divide dough in half. Pat out each dough piece into 5-inch
diameter round. Cut each dough round into 4 wedges. Transfer dough
wedges to ungreased cookie sheet, spacing 2 inches apart. Brush with
melted butter. Sprinkle with sugar. Bake until scones are just firm to
the touch, about 20 minutes. Serve scones hot.

WHEAT AND HERB SCONES

From: Sandra
Ingredients:
------------
1 1/2 Cup all purpose flour
1 1/2 Cup whole-wheat flour
1 Tbsp baking powder
1 tsp dry basil leaves
1/2 tsp dry oregano leaves
1/2 tsp dry thyme leaves
1/2 Cup butter or margarine
2 large eggs
1/2 Cup milk

Instructions:
-------------
In a large bowl mix dry ingredients. Add butter, and cut into flour
mixture with a pastry cutter. Beat eggs and milk to blend, and set
aside 2 Tablespoons of egg-milk mixture. Add remainder to flour
mixture, and stir until just evenly moistened. Scrape dough onto a
floured board or surface and knead about 6 turns or until dough holds
together. Divide dough in half. Pat each half into a 3/4 inch thick
round, 5-6 inches in diameter. Set rounds well apart on an oiled 12 x
15 inch baking sheet. With a knife, cut each round not quite through,
to form 6 equal wedges. Brush rounds with reserved egg-milk mixture.
Bake in a 400F oven until golden brown, about 18 minutes. Serve hot or
warm, breaking along scores.

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