{{Short description|Baked goods}} {{Distinguish|Biscuit (bread)}} {{Other uses}} {{Use dmy dates|date=December 2020}} {{Use British English|date=August 2019}} {{Infobox food | name = Scone | image = Scone varieties.jpg | caption = 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 | alternate_name = | place_of_origin = United Kingdom | region = | creator = | type = Cake<ref name=Oxford/> | served = | main_ingredient = Wheat, barley, or oatmeal | variations = | calories = | other = }} A '''scone''' ({{IPAc-en|s|k|ɒ|n}} {{respell|SKON}} or {{IPAc-en|s|k|oʊ|n}} {{respell|SKOHN}}) is a traditional British and Irish baked good, popular in the United Kingdom, Ireland, Canada, Australia and New Zealand. In the US, scones are a different baked product from the rest of the world, usually sweeter, triangular in shape and served on their own. Scones are 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.<ref>{{cite web | url=https://www.bbc.co.uk/food/recipes/paul_hollywoods_scones_70005 | title=Paul Hollywood's scones | publisher=BBC | access-date=22 September 2015 | author=Hollywood, Paul | archive-date=7 July 2017 | archive-url=https://web.archive.org/web/20170707053227/http://www.bbc.co.uk/food/recipes/paul_hollywoods_scones_70005 | url-status=live }}</ref> 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.<ref>{{Cite web |url=http://www.cafeeurope.at/coffee-sweets/ |title=Cakes, Sweets and Coffee | Cafeeurope.at |access-date=2011-01-18 |archive-url=https://web.archive.org/web/20140207073611/http://www.cafeeurope.at/coffee-sweets/ |archive-date=2014-02-07 |url-status=dead }}</ref>
== Lexicology == [[File:Buttermilk-Scones-batch.jpg|thumb|A fresh batch of homemade buttermilk scones]] The pronunciation of the word within the English-speaking world varies, with some pronouncing it {{IPAc-en|s|k|ɒ|n}} (rhymes with "gone"),<ref name="Wells" /><!--source is right there at end of paragraph, see 3.1.1 on p.2--> and others {{IPAc-en|s|k|oʊ|n}} (rhymes with "tone").<ref>{{cite news|url=https://www.telegraph.co.uk/food-and-drink/news/survey-reveals-correct-way-to-pronounce-scone/ |archive-url=https://ghostarchive.org/archive/20220112/https://www.telegraph.co.uk/food-and-drink/news/survey-reveals-correct-way-to-pronounce-scone/ |archive-date=12 January 2022 |url-access=subscription |url-status=live|title=Survey reveals 'correct' way to pronounce scone|first=Adam|last=Boult|newspaper=The Telegraph|date=2 November 2016|via=www.telegraph.co.uk}}{{cbignore}}</ref> 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.<ref>{{cite news|url=https://www.theguardian.com/science/2017/apr/23/how-do-you-pronounce-scone-answer-says-a-lot-english-language-day-shakespeare-birthday|title=Do you pronounce 'scone' to rhyme with 'cone' or 'gone'? It depends where you're from|first=Robin|last=McKie|newspaper=The Observer|date=22 April 2017|via=www.theguardian.com|access-date=18 January 2018|archive-date=7 August 2020|archive-url=https://web.archive.org/web/20200807081246/https://www.theguardian.com/science/2017/apr/23/how-do-you-pronounce-scone-answer-says-a-lot-english-language-day-shakespeare-birthday|url-status=live}}</ref><ref>{{cite web|url=https://www.cam.ac.uk/research/news/cambridge-app-maps-decline-in-regional-diversity-of-english-dialects|title=Cambridge app maps decline in regional diversity of English dialects|date=26 May 2016|website=University of Cambridge|access-date=13 April 2019|archive-date=5 August 2020|archive-url=https://web.archive.org/web/20200805081431/https://www.cam.ac.uk/research/news/cambridge-app-maps-decline-in-regional-diversity-of-english-dialects|url-status=live}}</ref> Natives of Ireland and the United States mainly use the {{IPAc-en|s|k|oʊ|n}} pronunciation.<ref name="Jacobs">Jacobs, F. "[http://bigthink.com/strange-maps/the-great-scone-map-of-the-uk-and-ireland] {{Webarchive|url=https://web.archive.org/web/20201109032615/http://bigthink.com/strange-maps/the-great-scone-map-of-the-uk-and-ireland|date=9 November 2020}}" 2016</ref> British dictionaries usually show the {{IPAc-en|s|k|ɒ|n}} form as the preferred pronunciation, while recognising the {{IPA|/skoʊn/}} form.<ref name="Wells">Wells, J. C. "[http://www.phon.ucl.ac.uk/home/wells/survey-report-icphs.pdf Pronunciation Preferences in British English: a new survey] {{Webarchive|url=https://web.archive.org/web/20201021015354/https://www.phon.ucl.ac.uk/home/wells/survey-report-icphs.pdf |date=21 October 2020 }}". University College London, 1998</ref>
The difference in pronunciation is alluded to in a poem: {{poemquote| 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.<ref>{{cite journal |date=1913 |title=Cracked Quatrains |url=https://books.google.com/books?id=3DJXAAAAMAAJ&q=%22I+asked+the+maid+in+dulcet+tone%22 |journal=Punch |publisher=Punch Publications Ltd |volume=144 |page=253 |access-date=January 2, 2015}}</ref><ref>{{cite book |last1=Drifte |first1=Collette |last2=Jubb |first2=Mike |date=2002 |title=A Poetry Teacher's Toolkit: Rhymes, Rhythms, and Rattles |url=https://books.google.com/books?id=fE1cAgAAQBAJ&q=%22I+asked+the+maid+in+dulcet+tone%22&pg=PA106 |location=London |publisher=David Fulton Publishers |page=106 |isbn=1-85346-819-3}}</ref>}}
===Etymology=== The origin of the word ''scone'' is obscure and may derive from several sources. The most widely accepted origin of 'scone' is the Scottish 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''.<ref>{{cite web|url=https://www.scotslanguage.com/articles/view/id/3075#:~:text=%E2%80%9CFlowr%20sconnys%E2%80%9D%20(flour%20scones,or%20four%20inches%20in%20thickness.|title=Scone n a small sweet or savoury cake baked from flour, fat and milk.|website=Scots Language Centre|access-date=28 August 2025}}</ref> 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.<ref name=Crusts/>
On the other hand, Sheila MacNiven Cameron derives the word from the town of Scone ({{IPAc-en|audio=Scone (place name).ogg|s|k|uː|n}}) ({{langx|sco|Scone}}, {{langx|gd|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.<ref>Weiner and Albright. ''Simply Scones''. St. Martin's Press, 1988, p. 3.</ref>
In regard to Griddle scones, in the Scots language and the Northumbrian English dialect, a griddle is called a ''girdle''. The transposition of the sounds is due to linguistic metathesis.<ref>{{Cite book|last=Kirkpatrick|first=Betty|url=https://books.google.com/books?id=nzm6DwAAQBAJ&dq=%22girdle+scone%22&pg=PA60|title=Concise Dictionary of Scottish Words and Phrases|date=2006-10-01|publisher=Crombie Jardine Publishing|isbn=978-1-84839-805-4|location=|pages=60|language=en}}</ref>
==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,<ref name=Oxford/> which is also the description used by both the Oxford and Cambridge Dictionaries.<ref>{{cite web|url=https://dictionary.cambridge.org/dictionary/english/scone|title=Scone|website=Cambridge Dictionary|access-date=29 August 2025}}</ref><ref>{{cite web|url=https://www.oed.com/dictionary/scone_n?tab=meaning_and_use#23990453|title=Scone|website=Oxford Dictionary|access-date=29 August 2025}}</ref> In 2018, in a discussion on Facebook users could not agree if scones were a bread, cake or should be in their own category.<ref>{{cite web|url=https://www.facebook.com/groups/newquayweb/posts/10156113972304839/|title=Is a scone a bread or a cake?|website=Facebook|date=3 February 2018}}</ref> Food writers and producers have also stated it's neither a bread or a cake, as they are richer than bread, but not as rich as cake, with a texture of its own.<ref>{{cite book|url=https://books.google.com/books?id=MX8PAAAAQBAJ&dq=a+scone+is+not+a+bread+or+a+cake&pg=PT288|title=Great British Bakes. Forgotten Treasures for Modern Bakers|author=Mary-Anne Boermans|date=2013|isbn=9781448155019|publisher=Random House}}</ref><ref>{{cite web|url=https://www.freshways.co.uk/a-brief-history-of-the-scone/|title=A Brief History of the Scone|website=Freshways|date=10 August 2021 |access-date=29 August 2025}}</ref> Unlike bread, scone dough is not kneaded but lightly worked,<ref>{{cite web|url=https://www.cookeryschool.co.uk/ros-rants-the-secrets-of-scones/?srsltid=AfmBOooMiwReUP2f8WE8DSbom_VYKspARW47w--ZTxMZj8eMD3JEqoH1|title=Ros Rants: The secrets of scones|website=Cookery School|date=17 June 2019 |access-date=29 August 2025}}</ref> while cake is made with a batter.<ref>{{cite book|url=https://books.google.com/books?id=6InWAAAAMAAJ&dq=cake+is+made+with+a+batter&pg=SA8-PA44|title=Baking Handbook|publisher=Navy Department, Bureau of Supplies and Accounts|date=1958|page=10-2}}</ref> 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''.<ref>{{cite web|url=https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F008173|title=Scone|website=Australian Food Composition Database|access-date=29 August 2025}}</ref>
== History == During the Middle Ages, scones were piled up with biscuits to form weddings cakes.<ref>{{cite news|url=https://www.telegraph.co.uk/culture/tvandradio/8461212/The-history-of-the-wedding-cake.html|title=The history of the wedding cake|newspaper=The Telegraph|date=19 April 2011}}</ref> 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.<ref name=HistoryofBritishBaking>{{cite book|url=https://books.google.com/books?id=bJwQEAAAQBAJ&dq=history+of+the+scone+cake&pg=PT125|title=A History of British Baking. From Blood Bread to Bake-Off|author=Emma Kay|date=2020|isbn=9781526757494|publisher=Pen & Sword History}}</ref><ref>{{cite web |last1=Fowler |first1=Thomas |title=Petty Custom Account 1480-1: Imports, Oct - Dec 1480 (nos 1-55) |url=https://www.british-history.ac.uk/london-record-soc/vol27/pp1-19 |website=British History Online |access-date=8 April 2026}}</ref> 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.<ref name=HistoryofBritishBaking/> The recipe also offers alternative versions, with one being savoury with bacon and served with gravy, much like American biscuits are today.<ref name=HistoryofBritishBaking/> 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,<ref>{{cite book|url=https://books.google.com/books?id=g_17dfhtw10C&dq=history+of+the+scone+cake&pg=PA317|title=A history of the Scottish people from the earliest times|volume=5|author=Thomas Napier Thomson|date=1894|publisher=Blackie & Son|page=317}}</ref> 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"''.<ref>{{cite book|url=https://books.google.com/books?id=tYEDAAAAQAAJ&dq=history+of+the+scone+cake&pg=PA168|title=History of Scotland from Robert the Bruce to the Union of the Crowns|author=Francis Watt|date=1885|publisher=W. & R. Chambers|page=168}}</ref>
When baking powder became available to the masses in 1843, the British sweetened scone that is known today first appeared.<ref name="Delia">{{Cite book| last = Smith | first = Delia | author-link = Delia Smith | title = Delia's Complete Cookery Course | publisher = BBC Books | date = 2007-03-27 | location = London | isbn = 978-0-563-36249-4 }}</ref> 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.<ref>{{cite book|url=https://books.google.com/books?id=n3gUEQAAQBAJ&dq=scone+cake+history&pg=PT112|title=Knead to Know. A History of Baking|author=Neil Buttery|date=2024|isbn=9781837731220|publisher=Icon Books}}</ref>Modern scones are now widely available in 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.<ref>{{cite web | url=http://www.bakeryandsnacks.com/Processing-Packaging/Back-bite-free-scone-mix-launched-in-UK | title=Back-bite free scone mix launched in UK | publisher=bakeryandsnacks.com | date=28 June 2005 | access-date=22 September 2015 | archive-date=10 February 2013 | archive-url=https://web.archive.org/web/20130210025359/http://www.bakeryandsnacks.com/Processing-Packaging/Back-bite-free-scone-mix-launched-in-UK | url-status=live }}</ref>
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.<ref>{{Cite web |url=http://www.kitchenproject.com/history/Scones.htm |title=The History of Scones |access-date=2008-09-09 |date=2001-03-01 |work=Food History |publisher=The Kitchen Project |archive-date=28 July 2018 |archive-url=https://web.archive.org/web/20180728182028/http://www.kitchenproject.com/history/Scones.htm |url-status=live }}</ref> 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.<ref name="Goldman">{{Cite book | last = Goldman | first = Marcy | title = A Passion for Baking | publisher = Oxmoor House, Inc. | year = 2007 | location = Birmingham, Alabama | pages = [https://archive.org/details/passionforbaking0000gold/page/85 85] | url = https://archive.org/details/passionforbaking0000gold/page/85 | isbn = 978-0-8487-3179-3 }}</ref>
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).<ref>{{Cite news|url=https://www.bbc.com/news/uk-england-london-64822669|title=Woman completes 10-year National Trust scone-eating project|work=BBC News|date=2 March 2023|access-date=7 April 2023|archive-date=10 April 2023|archive-url=https://web.archive.org/web/20230410202929/https://www.bbc.com/news/uk-england-london-64822669|url-status=live}}</ref> Scones became a staple of afternoon tea in the early 19th century, a tradition reputedly popularized by Anna, Duchess of Bedford, who introduced the practice of enjoying scones with tea as a light refreshment between meals.<ref>{{cite book | url=https://www.perlego.com/book/2428432/the-rituals-of-dinner-the-origins-evolution-eccentricities-and-meaning-of-table-manners-pdf | isbn=978-1-5040-1169-3 | title=The Rituals of Dinner: The Origins, Evolution, Eccentricities, and Meaning of Table Manners | date=23 June 2015 | publisher=Open Road Media }}</ref>
== Varieties == British scones can be lightly sweetened or savoury. They frequently include raisins, currants, cheese or dates. Though most sweetened scones are made with self raising flour, milk, sugar and a fat (traditionally butter), British celebrity baker Mary Berry incorporates an egg into her scone dough.<ref>{{cite web|url=https://www.nationaltrust.org.uk/discover/food/recipes/cakes-bakes-desserts/fruit-scones|title=Fruit Scones|website=National Trust|access-date=1 September 2025}}</ref><ref>{{cite web|url=https://www.bbc.co.uk/food/recipes/tea_time_scones_77839|title=Mary Berry's Scones|website=BBC Food|access-date=1 September 2025}}</ref> 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.<ref name=Crusts/><ref name=Oxford/> Potato scones, also known as Potato Farls or Potato Cakes, are most commonly served fried in a full Scottish breakfast or an Ulster fry.<ref>{{cite news|url=https://www.theguardian.com/lifeandstyle/wordofmouth/2014/jan/08/how-to-cook-perfect-tattie-scones|title=How to cook the perfect tattie scones|newspaper=The Guardian|date=8 January 2014}}</ref><ref>{{cite web|url=https://laurenscravings.com/potato-scones/|title=Potato Scones|website=Lauren's Cravings|date=18 April 2024 |access-date=27 August 2025}}</ref>
[[File:Large Irish Scone with Sultanas.jpg|thumb|left|An Irish scone with sultanas]]
The Griddle scone (most dialects of English), which are also known as '''girdle scone''' (Scots and Northumbrian English), '''Drop Scones''' (Scots), and as a '''Singin' Hinnie''' (Northumbrian English) is a variety of scone which is baked on a griddle or frying pan rather than in an oven.<ref name=Oxford>{{cite book|url=https://books.google.com/books?id=RL6LAwAAQBAJ&dq=scone+oxford+food+companion&pg=PA723|title=The Oxford Companion to Food|author=Alan Davidson|date=2014|isbn=9780199677337|publisher=Oxford University Press|page=722-723}}</ref> In New Zealand, griddle scones are generally cooked as one large disk shaped mass which is divided into wedges for serving, often with golden syrup or jam.
thumb|Scone with cream and strawberries Other varieties include the ''lemonade scone'', which is made with clear lemonade and cream instead of butter and milk.<ref name=Crusts/> 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.<ref>{{cite magazine|url=https://www.bbcgoodfood.com/recipes/cheese-bacon-scones|title=Cheese & bacon scones|magazine=BBC Good Food|access-date=27 August 2025}}</ref>
Scones can be presented with various toppings and condiments, typically butter, jam and cream. Strawberries are also sometimes used.<ref>{{cite web|url=http://www.thelittleloaf.com/2015/07/13/strawberries-cream-scones/|title=Strawberries & Cream Scones|website=The Little Loaf|date=13 July 2015}}</ref><ref name=Crusts/>
== International variations ==
=== Australia === Pumpkin scones, 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.<ref>{{cite web|url=https://www.nfsa.gov.au/collection/curated/australian-biography-flo-bjelke-peterson|title=Australian Biography: Flo Bjelke - Petersen|publisher=National Film and Sound Archive|access-date=18 February 2022|archive-date=18 February 2022|archive-url=https://web.archive.org/web/20220218121717/https://www.nfsa.gov.au/collection/curated/australian-biography-flo-bjelke-peterson|url-status=live}}</ref><ref>{{cite news|url=http://www.smh.com.au/lifestyle/homestyle/tried-and-tasted/how-to-bake-the-perfect-scone-20110504-1e7xn.html|newspaper=The Sydney Morning Herald|archive-date=7 May 2016|access-date=7 January 2017|first=Sarah|last=McInerney|date=5 May 2011|title=How to bake the perfect scone|archive-url=https://web.archive.org/web/20160507053105/http://www.smh.com.au/lifestyle/homestyle/tried-and-tasted/how-to-bake-the-perfect-scone-20110504-1e7xn.html}}</ref> 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".<ref>{{Cite web |date=2021-11-20 |title=Puftaloons with jam and cream |url=https://www.sbs.com.au/food/recipes/puftaloons-jam-and-cream |access-date=2022-09-23 |website=Food |language=en}}</ref>
===Canada=== Scones of both British and American varieties are popular across Canada.<ref>{{cite magazine|url=https://www.canadianliving.com/food/recipe/british-scones|title=British Scones|magazine=Canada Living|access-date=27 August 2025}}</ref>
In Newfoundland and Labrador, American scones exist there as a very similar baked goods 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.<ref>{{cite web |title=Ode to the Humble Tea Bun|url=https://www.newfoundlandlabrador.com/trip-ideas/travel-stories/ode-to-the-humble-tea-bun |access-date=16 July 2025 }}</ref>
===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.<ref>{{cite web|url=https://www.bbc.co.uk/food/recipes/bacon_or_crackling_75198|title=Bacon or crackling scones (pogácsa)|website=BBC Food|access-date=27 August 2025}}</ref>
=== 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.<ref>{{Cite web|date=2019-08-01|title=The Edmonds Cookery Book: How NZ's much-loved book has drastically evolved|url=https://www.stuff.co.nz/life-style/food-wine/food-news/114075996/the-edmonds-cookery-book-how-nzs-muchloved-book-has-drastically-evolved|access-date=2021-03-29|website=Stuff|language=en|archive-date=11 April 2021|archive-url=https://web.archive.org/web/20210411032412/https://www.stuff.co.nz/life-style/food-wine/food-news/114075996/the-edmonds-cookery-book-how-nzs-muchloved-book-has-drastically-evolved|url-status=live}}</ref> The ''Edmonds'' recipe is unsweetened, using only flour, baking powder, salt, butter and milk.<ref>{{Cite web|title=Best Scones Ever - Edmonds|url=https://edmondscooking.co.nz/recipes/scones-and-scrolls/scones/|access-date=2021-03-23|website=edmondscooking.co.nz|language=en-NZ|archive-date=27 February 2021|archive-url=https://web.archive.org/web/20210227175459/https://edmondscooking.co.nz/recipes/scones-and-scrolls/scones/|url-status=live}}</ref> Other ingredients such as cheese, sultanas and dates can be added.<ref>{{Cite book|last=Lyons|first=Sue|title=Edmonds for young cooks : beyond the basics|date=2002|publisher=Hodder Moa Beckett|others=Deborah Hinde|isbn=1-86958-908-4|location=Auckland, N.Z.|oclc=156024173}}</ref>
Cheese scones are a popular snack sold in cafes or tea shops, where they are commonly served toasted with butter.<ref>{{cite web|url=https://www.stuff.co.nz/dominion-post/capital-life/cafe-scene/8614684/On-the-hunt-for-the-best-scones-in-town|title=On the hunt for the best scones in town|website=Stuff|date=30 April 2013|access-date=13 April 2019|archive-date=13 April 2019|archive-url=https://web.archive.org/web/20190413141012/http://www.stuff.co.nz/dominion-post/capital-life/cafe-scene/8614684/On-the-hunt-for-the-best-scones-in-town|url-status=live}}</ref>
=== South Africa ===
Scones are commonly served with cream and jam; grated cheddar cheese is another popular accompaniment.<ref>{{cite web|url=https://saltyginger.com/simple-classic-scones/|title=Big Fluffy Scones|website=Salty Ginger|date=21 June 2021}}</ref>
=== 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).<ref>{{Cite web|url=http://www.pasqualinonet.com.ar/Que%20comian.htm|title=Qué comian|access-date=7 April 2023|archive-date=8 April 2023|archive-url=https://web.archive.org/web/20230408234243/https://www.pasqualinonet.com.ar/Que%20comian.htm|url-status=live}}</ref> 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.<ref>{{cite web|url=https://www.encasacookingspace.com/en/argentinean-scones/#:~:text=Jump%20to%20Recipe%20Print%20It,quicker%2Dto%2Dmake%20recipe.|title=Argentinian Scones|website=Encasa Cooking|date=22 July 2019}}</ref><ref>{{cite web|url=https://jenniferangelalee.com/cakes-bread/english-tea-scones|title=English Tea Scones for Merienda|website=Jennifer Anglela Lee|date=31 January 2020}}</ref>
=== United States === thumb|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 flavourings 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.<ref name=Crusts>{{cite book|url=https://books.google.com/books?id=XSquEAAAQBAJ&dq=are+biscuits+same+as+british+scone&pg=PA340|title=Crusts. The Ultimate Baker's Book|author=Barbara Caracciolo|date=2023|page=337|isbn=9781646432707|publisher=Cider Mill Press}}</ref> Cobbler batter is also similar to the traditional British scones mixture.<ref name=Oxford>{{cite book|url=https://books.google.com/books?id=RL6LAwAAQBAJ&dq=scone+oxford+food+companion&pg=PA723|title=The Oxford Companion to Food|author=Alan Davidson|date=2014|isbn=9780199677337|publisher=Oxford University Press|page=722-723}}</ref>
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.<ref>{{Cite journal| title=Everyman's muffins; Includes recipes| last= Sokolov|first= Raymond|journal= Natural History|date=June 1985|volume =94|page= 82}} as found [https://web.archive.org/web/20071107194735/http://members.aol.com/foodtimeline/statefoods.html#utah here]</ref>
===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.<ref>{{Cite web |title=Watch {{!}} Across Zimbabwe, British scones are the taste of home |url=https://www.news24.com/news24/africa/news/watch-across-zimbabwe-british-scones-are-the-taste-of-home-20230304 |access-date=2023-03-05 |website=News24 |language=en-US |archive-date=7 June 2024 |archive-url=https://archive.today/20240607012521/https://www.news24.com/news24/africa/news/watch-across-zimbabwe-british-scones-are-the-taste-of-home-20230304 |url-status=live }}</ref>
==See also== * Cream tea * Croissant * Cruffin * Crumpet * Doughnut * Mantecada * Muffin
== References == {{Reflist|30em}}
== External links == {{Wiktionary}} {{cookbook|Scone}} *{{Commons category-inline|Scones}} {{British bread}} {{English cuisine}} {{Scottish cuisine}} {{Australian cuisine}} {{Authority control}}
{{DEFAULTSORT:Scone (Bread)}} Category:American breads Category:Argentine cuisine Category:Australian cuisine Category:British cakes Category:British snack foods Category:Bread dishes Category:English cuisine Category:Irish cuisine Category:New Zealand cuisine Category:Quick breads Category:Scottish cuisine Category:South African cuisine Category:Uruguayan cuisine