Scone (pastry)
A scone ([ skɒn ] or [ skoʊn ]) is a pastry from the British Isles that is often served at tea time .
The term is usually used in English in the plural (scones) , although one of these pastries is also called a scone . The word scone was probably first borrowed from the Dutch schoonbrood (German: “clean bread”; bread made from fine flour) in the Scots and found its way into the English language in the 19th century.
The originally rather flat baked goods are now made from wheat , barley or oat flour and baking powder as a leavening agent . Before the invention of baking powder, scones were not cooked in the oven but in a pan and looked more like pancakes .
The special consistency of the scones is created by incorporating cold butter into the dough, which may only be mixed or kneaded a little after adding milk.
The soft, crustless scones are traditionally eaten warm in Great Britain and Ireland with butter , jam or honey , but especially with clotted cream with tea . Ireland and Scotland also have potato scones , which are made with mashed potatoes , butter and salt. Scones made in the US often contain nuts or cranberries as well ; a similar pastry without sweet ingredients is called biscuit there .
BBC Food recommends its own refinement options using dried fruits and various spices. At the Guardian, the winner of the " Guild of Food Writers awards for Food Journalist of the Year" 2011, Felicity Cloake , started a veritable series of tests to determine which common recipes are most suitable for home baking: the National Trust recipe emerged as the winner. Buying finished products in the supermarket is not recommended.
literature
- Alan Davidson : The Oxford Companion to Food. 2nd edition, edited by Tom Jaine. Oxford University Press , Oxford et al. 2006, ISBN 0-19-280681-5 , p. 703: Scone.
Web links
supporting documents
- ↑ Scones recipe, ingredients and method (English) , BBC, accessed May 16, 2019
- ↑ How to make the perfect scone , The Guardian, April 22, 2010, accessed May 16, 2019