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37-468: A scone ( / s k ɒ n / SKON or / s k oʊ n / SKOHN ) is a traditional British baked good, popular in the United Kingdom and Ireland. It is usually made of either wheat flour or oatmeal , with baking powder as a leavening agent , and baked on sheet pans . A scone is often slightly sweetened and occasionally glazed with egg wash . The scone is a basic component of

74-528: A full Scottish breakfast or an Ulster fry . The griddle scone (or "girdle scone" in Scots ) is a variety of scone that is cooked on a griddle on the stove top rather than baked in the oven. This usage is also common in New Zealand , where scones of all varieties form an important part of traditional colonial New Zealand cuisine . Other common varieties include the dropped scone , or drop scone , like

111-735: A pancake, after the method of dropping the batter onto the griddle or frying pan to cook it, and the lemonade scone , which is made with clear lemonade and cream instead of butter and milk. The fruit scone or fruited scone contains currants, sultanas, peel and glacé cherries mixed into the dough. To achieve lightness and flakiness, scones may be made with cream instead of milk. In some countries one may also encounter savoury varieties of scone that may contain or be topped with combinations of cheese , onion , bacon , etc. Scones can be presented with various toppings and condiments, typically butter, jam and cream. Strawberries are also sometimes used. Pumpkin scones, made by adding mashed cooked pumpkin to

148-559: A part of kiwiana , and are among the most popular recipes in the Edmonds Cookery Book , New Zealand's best-selling cook book. The Edmonds recipe is unsweetened, using only flour, baking powder, salt, butter and milk. Other ingredients such as cheese, sultanas and dates can be added. Cheese scones are a popular snack sold in cafes or tea shops , where they are commonly served toasted with butter. Scones are commonly served with clotted cream and jam; grated cheddar cheese

185-688: A wide range of cake designs such as sheet cakes, layer cakes, wedding cakes, tiered cakes, etc. Other bakeries may specialize in traditional or hand-made types of baked products made with locally milled flour, without flour bleaching agents or flour treatment agents , baking what is sometimes referred to as artisan bread. In many countries, many grocery stores and supermarkets sell "sliced bread" (prepackaged/presliced bread), cakes, and other pastries. They may also offer in-store baking, with products either fully baked on site or part-baked prior to delivery to store, and some offer cake decoration. Nonetheless, many people still prefer to get their baked goods from

222-460: Is again sieved after each pass to maximize extraction of white flour from the endosperm, while removing coarser bran and germ particles. To produce whole wheat flour, 100% of the bran and germ must be reintroduced to the white flour that the roller milling system was originally designed to separate it from. Therefore, these elements are first ground on another mill (usually a pin mill ). These finer bran and germ fractions are then reintroduced to

259-534: Is an establishment that produces and sells flour-based baked goods made in an oven such as bread , cookies , cakes , doughnuts , bagels , pastries , and pies . Some retail bakeries are also categorized as cafés , serving coffee and tea to customers who wish to consume the baked goods on the premises. In some countries, a distinction is made between bakeries, which primarily sell breads, and pâtisseries , which primarily sell sweet baked goods. Baked goods have been around for thousands of years. The art of baking

296-534: Is an indicator of a flour's strength which is commonly used by professional bakers. It is measured using a Chopin Alveograph , and it takes into account both the toughness and elasticity of the flour's gluten . The W index is often not listed on commercial flour packaging, but it can be approximated based the flour's protein content. In general, a higher W index flour will require a longer rising time for leavened bread products. Higher W index flour better retains

333-1102: Is another popular accompaniment. 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). They are usually accompanied by tea, coffee or mate . American scones are sweet, heavy, dry and crumbly, similar to British rock cakes . They are usually triangular, and often contain fruit such as blueberries or sultanas , or such flavorings 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 more similar to traditional British scones, but are usually savoury and served with savoury meals. In Idaho and Utah ,

370-441: Is made from the endosperm only. Brown flour includes some of the grain's germ and bran , while whole grain or wholemeal flour is made from the entire grain, including the bran, endosperm, and germ. Germ flour is made from the endosperm and germ, excluding the bran. To produce refined ( white ) wheat flour, grain is usually tempered, i.e. moisture added to the grain, before milling, to optimize milling efficiency. This softens

407-734: Is often a family member who holds the "best" and most-treasured recipe. 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). British scones are often lightly sweetened, but may also be savoury . They frequently include raisins , currants , cheese or dates . 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 , which resemble small, thin savoury pancakes made with potato flour . Potato scones are most commonly served fried in

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444-465: Is partly due to an increasing consumer preference for impulse and convenience foods . 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. 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

481-852: Is strongest in the English Midlands and Republic of 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 . Natives of the Republic of Ireland and the United States mainly use

518-418: The / s k oʊ n / pronunciation. British dictionaries usually show the / s k ɒ n / form as the preferred pronunciation, while recognising the /skoʊn/ form. The difference in pronunciation is alluded to in a poem: 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. The Oxford English Dictionary reports that

555-878: The UK . Baking schools closed during this time, so when the war ended there was a lack of skilled bakers. This resulted in new methods being developed to satisfy the world's desire for bread, including chemical additives, premixes and specialised machinery. Old methods of baking were almost completely eradicated when these new methods were introduced and the industry became industrialised. The old methods were seen as unnecessary and financially unsound. During this period there were not many traditional bakeries left. Some bakeries provide services for special occasions (such as weddings, anniversaries, birthday parties, business networking events, etc.) or customized baked products for people who have allergies or sensitivities to certain foods (such as nuts, peanuts, dairy or gluten, etc.). Bakeries can provide

592-749: The cream tea . It differs from teacakes and other types of sweets that are made with yeast . Scones were chosen as the Republic of Ireland representative for Café Europe during the Austrian presidency of the European Union in 2006, while the United Kingdom chose shortbread . The pronunciation of the word within the English-speaking world varies, with some pronouncing it / s k ɒ n / (rhymes with "gone"), and others / s k oʊ n / (rhymes with "tone"). The dominant pronunciation differs by area. Pronunciation rhyming with "tone"

629-419: The falling number to determine the quality of the wheat grains that are ground into flour. Wheat flour is available in many varieties; the categorization is regional, and the same name may have several different regional meanings. Indian flours are generally categorized by how much of the grain is stripped away. American flours are categorized by gluten /protein content, processing, and use. The W index

666-461: The British version exists under the name " pogácsa ". 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. Norwegian scones may contain raisins and orange and lemon bits. Instead of using butter, like most scone recipes, Norwegian scones use cultured milk instead. Scones make up

703-549: The CO 2 produced during the fermentation process, because the gluten traps the produced gas. The Zeleny sedimentation value is a measurement of how much of the flour sediments during a set period of time in a lactic acid solution. It is used to predict the baking characteristics of a particular cultivar. Since this test has costs associated with it, the Zeleny value may itself be estimated by EM irradiation and spectral analysis of

740-588: The Scots Gaelic term sgonn , meaning a shapeless mass or large mouthful. The Middle Low German term schöne , meaning fine bread, may also have played a role in the origination of this word. On the other hand, Sheila MacNiven Cameron derives the word from the town of Scone ( / s k uː n / ) ( Scots : Scone , Scottish Gaelic : Sgàin ) in Scotland , the ancient capital where Scottish monarchs were crowned, and on whose Stone of Scone

777-407: The appeal of baked products to the public. The moistened grain is first passed through the series of break rollers, then sieved to separate out the fine particles that make up white flour. The balance are intermediate particles of endosperm (otherwise known as product middling or farina ) and coarse particles of bran and germ. The middling then makes multiple passes through the reduction rolls, and

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814-416: The bread initially failed to sell, due to its "sloppy" aesthetic, and the fact it went stale faster, it later became popular. In World War II bread slicing machines were effectively banned, as the metal in them was required for wartime use. When they were requisitioned, creating 100 tons of metal alloy, the decision proved very unpopular with housewives. World War II directly affected the bread industry in

851-437: 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. In Zimbabwe scones are popular and often eaten for breakfast with English tea, jam and clotted cream. Originally brought to

888-477: 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. Wheat flour In terms of the parts of the grain (the grass fruit ) used in flour—the endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fiber part—there are three general types of flour. White flour

925-564: The demand increased significantly. This prompted bakers to establish places where people could purchase baked goods. The first open-air market for baked goods was established in Paris , and since then bakeries have become a common place to purchase delicious goods and to socialize. On July 7, 1928, a bakery in Chillicothe, Missouri introduced sliced bread using the automatic bread-slicing machine, invented by Otto Frederick Rohwedder . While

962-466: The dough mixture, had increased exposure during the period when Florence Bjelke-Petersen was in the public eye. 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 deep pan-fry them in dripping or oil; prepared this way, they are called " puftaloons ". In Hungary, a pastry very similar to

999-423: The dry material. Where present, damage by insect pests and fungal diseases are the primary determinants of the sedimentation value, overwhelming the underlying genetic characteristics. During World War II, the British government promoted National Flour ; it was adopted in 1942 as a healthy and economic alternative to importing wheat. The flour is described as being of 85% extraction, i.e. containing more of

1036-437: The endosperm ( white flour ) to produce whole wheat flour made of 100% of the kernel of wheat. Flour manufacturers commonly add malted barley flour or fungal amylase to commercially-produced wheat flour. The enzymes in these additives increase the rate of conversion of starch to sugars when water is added to the flour, thus making more sugars available for yeast to metabolize during the bread-making process. Millers use

1073-466: The first bakers' guild was established in 168 BC in Rome . The desire for baked goods promoted baking throughout Europe and expanded into eastern parts of Asia. Bakers started baking bread and other goods at home and selling them on the streets. This trend became common, and soon, baked products were sold in streets of Rome, Germany, London, and more. A system of delivering baked goods to households arose as

1110-693: The first mention of the word was in 1513. The origin of the word scone is obscure and may derive from several sources. That is, the classic Scottish scone , the Dutch schoonbrood (very similar to the drop scone), and possibly other similarly named quick breads may have made their way onto the British tea table, where their similar names merged into one. Thus, scone may derive from the Middle Dutch schoonbrood (fine white bread), from schoon (pure, clean) and brood (bread), or it may also derive from

1147-449: The kernel makes up about 80% of the volume and is desirable because the products made from this white flour are often considered to have a milder flavor, smoother texture, and, in the case of bread, greater volume. The balance of the kernel is composed of the bran and the germ which tend to be coarser. With the invention of the roller milling system in the late 19th century, the bran and the germ were able to be removed, dramatically improving

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1184-414: The monarchs of the United Kingdom are still crowned today. When baking powder became available to the masses, scones began to be the oven-baked, well-leavened items we know today. Modern scones are widely available in British bakeries , grocery 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

1221-410: The rate of 2 lb (910 g) per 280 lb (130 kg) of flour and customary improvers in normal proportions." The diluent grains were barley , oats and rye and customary improvers were "certain oxidising agents which improve the quality of the bread baked from the flour, and their nature depends on the kind of grain used, whether hard or soft". A survey of the composition of National Flour

1258-449: The starchy " endosperm " portion of the wheat kernel, which will be separated out in the milling process to produce what is known to consumers as white flour . The addition of moisture also stiffens the bran and ultimately reduces the energy input required to shatter the kernel, while at the same time avoiding the shattering of bran and germ particles to be separated out in this milling process by sieving or sifting. The endosperm portion of

1295-406: The whole wheat grain than refined flour, generally described as 70% extraction at the time. Parliamentary questions on the exact constitution of National Flour in 1943 reveal that it was "milled from a grist consisting of 90 per cent wheat and 10 per cent diluent grains. Authorised additions are calcium at the rate of 7 oz (200 g) per 280 lb (130 kg) of flour and dried milk at

1332-605: Was conducted for the period 1946–1950. National Flour was discontinued in 1956 against the recommendations of the Medical Research Council as the government considered that the addition of nutritional supplements to refined flour removed the necessity for using National Flour on health grounds. National Flour was also a term for a flour introduced in Kenya by the colonial government which contained 70% wheat flour and 30% maize flour. Bakery A bakery

1369-539: Was very popular during the Roman Empire . It was highly famous art as Roman citizens loved baked goods and demanded them frequently for important occasions such as feasts and weddings. Because of the fame of the art of baking, around 300 BC, baking was introduced as an occupation and respectable profession for Romans. Bakers began to prepare bread at home in an oven, using grist mills to grind grain into flour for their breads. The demand for baked goods persisted, and

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