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