Recipes for Scones and Baking Scones

Our recipes for scones are listed at the bottom of this page

Scones are also commonly served with jam and whipped cream (commonly known as a cream tea).The scone is a British snack of Scottish origin. A small quickbread made of wheat, barley or oatmeal, usually with baking powder as a leavening agent. British scones are often lightly sweetened, but may also be savoury. In the U.S., scones are drier, larger and typically sweet.

Australian scones closely resemble a North American biscuit (many recipes are actually identical) — itself not to be confused with the Australian biscuit, which equates to the American cookie. In the United States, there is a growing tendency to refer to sweet variations as "scones" (perhaps under influence from espresso bars, where they are popular fare), while those eaten as part of savoury meals are known as "biscuits". American "scones" are often baked to a dry and somewhat crumbly texture, and are typically large and rectangular; more like a cross between a cookie and a muffin than a biscuit. In Canada, both tend to be called "biscuits" or "tea biscuits".

Australian scones frequently include raisins, currants, cheese or dates. In the United States, scones sold by coffee shops often include fillings such as cranberries, blueberries, nuts, or even chocolate chips. More original fillings include smarties. A more recent version of the scone is the 'lemonade scone,' which is made with lemonade and cream instead of butter and milk. However, most fillings tend to be spices, including cinnamon and poppyseed.

In Scotland and Ulster, savoury varieties of scone include soda scones, also known as soda farls, and potato scones, normally known as tattie scones, which resemble small, thin savoury pancakes made with potato flour and resemble the Jewish latke. Potato scones are most commonly served fried in a full Scottish breakfast or an Ulster fry.

Scones Around The World

The scone is a basic component of the cream tea or Devonshire tea.

The griddle scone is a variety of scone which is fried rather than baked. In some countries one may also encounter savoury varieties of scone which may contain or be topped with combinations of cheese, onion, bacon etc.

In the Scots language, a griddle is referred to as a "girdle". Therefore "griddle scones" are known as "girdle scones". This usage is also common in New Zealand where scones, of all varieties, form an important part of the traditional cuisine.

Scones are popular in Ireland as well as England and Scotland, and were chosen as the Republic of Ireland representative for Café Europe during the Austrian Presidency of the European Union in 2006 (the United Kingdom chose shortbread).

Other common terms include dropped scone, or drop scone, after the method of dropping the batter onto the griddle or frying pan to cook it.

In some US states in the Mountain West region, especially Utah and Idaho, a "scone" commonly refers to a deep fried flattened bread which serves as the basis for "Navajo" tacos and is commonly consumed by itself with honey butter. It is similar to frybread or sopaipilla.

Scones are quite popular in Argentina (brought by Irish and English immigrants and from Welsh immigrants in Patagonia). They are usually accompanied by tea, coffee or mate.

Here in Australia, popular varieties include the vegemite scone.

Scone Making Tips

Scones can vary in shape, size, texture, and flavour. Scones should not be too moist or too dry. Some scone recipes can be more cake-like and some may be more biscuit-like. The best scones are just the ones that you and your friends enjoy eating. To make the best scones ever, take a look at the following scone making tips.

First, be sure to read each recipe through before starting. As with any recipe, make sure to use the appropriate measuring cups and spoons. Use dry measuring cups for dry ingredients and liquid measuring cups for liquid ingredients. When measuring dry ingredients, always use a straight edge to level off the particular ingredient. When measuring liquids always check the measurement at eye level. Appropriate measurements are essential for any recipe to assure the best outcome possible.

The dry ingredients are mixed together first in a bowl. The butter should be slightly chilled then "cut" into the dry ingredients using a pastry blender. Two knifes can also be used to cut in the butter. This procedure is done to product a nice flaky scone. Next the liquid ingredients are mixed together in a separate bowl and then dumped into the dry ingredients all at once. This mixture is stirred together "just until combined." Some recipes may call for a little kneading to develop the gluten but over kneading will land you a tough scone. The reason most scone recipes call for a what-seems-like-a-lot of butter is to help inhibit the formation of too much gluten and therefore produce a more tender and flaky scone.

Baking soda may be used in scone recipes to help balance the acid-alkali balance when acid ingredients like buttermilk, yogurt, or sour cream are used.

Always use double-acting baking powder when it is called for in the recipe and make sure that it is fresh. Baking powder looses its power if it is used past its expiration date or if moisture has been allowed inside the container. If your baking powder has been in the cupboard for awhile, it would be a good idea to purchase a new one to get the best results from your recipe.

Always bake scones in a preheated oven and bake them for the full amount of time called for. Testing the scones with a toothpick inserted into the middle of one of the scones will help determine if it is done. When the toothpick comes out clean it is done.

When making wedge shaped scones, it is best not to cut them apart until you are ready to serve them. Cut edges will dry out quickly.

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