I thought it would be kind of fun and interesting to share The History of Scones….
The original scone was round and flat, usually the size of a medium size plate. It was made with unleavened oats and baked on a griddle (or girdle, in Scots), then cut into triangle-like quadrants for serving. Today, many would call the large round cake a bannock, and call the quadrants scones. In Scotland, the words are often used interchangeably.
Round-shaped British scones can resemble North American biscuits in appearance, but scones rely on cold butter for their delicate, flaky texture, while biscuits are more often made with animal fat or vegetable shortening and are crumbly rather than flaky. Also, while scones are served with coffee and tea or as a dessert, biscuits are served more as a bread, often with breakfast.
In recent years, scones under that name have begun to appear in coffee houses. They are universally sweet, often containing fruit such as blueberries or raspberries, or else such flavorings as cinnamon. In reference to Wikipedia.
I have always been intrigue by “Scones.” Today, I actually made my first batch of these buttery, flakey delights and I’ll have to say they turned out…”Devine!”
I have taken a few pics of my morning in the kitchen making these wonderful warm delights of a scone!
Hope you also challenge yourself and bake something you’ve never tried before and you might find yourself surprised like I have today. Happy times creating yummy foods in your personal kitchen…”The Heart of the Home!”
Be blessed in every way!