A scone is a bread thicker than a bannock. It is made of wheat, barley or oatmeal, usually
with baking powder as leavening agent. The pronunciation in the United Kingdom is open
to debate. Some sections of the population pronounce it as sk'on (to rhyme with gone), and
the rest pronounce it sk'own (to rhyme with cone).
The scone closely resembles an American biscuit — itself not to be confused with the
Commonwealth biscuit, which equates to what Americans call a "cookie". The scone is still
doughier than the American biscuit, and frequently includes raisins, currants or dates.
Scones made in America may feature other fruit such as cranberries, or nuts. The scone is
also a basic component of the cream tea.
The griddle scone forms a sub-variety of the 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.
The following scone recipes are provided for entertainment purposes and not for
redistribution. There may be errors in this publication. Before hosting your tea party, be
sure to perfect your preparation method and fine tune your ingredients. Although scones
are easy to prepare, there is an art to making them the right consistency and thickness.
Don't forget to include Imperial Tea Garden brand teas at your next tea party.
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Tea Party Recipes ~ Scones for Tea