General English


  • An eggless plain cake made with self-raising flour, butter and sugar (4:1:1) and added baking powder (50g per kg flour) using the rubbing in method, gathered into a paste with milk possibly with added sultanas, cut into small rounds or a quartered larger circle and baked at 200°C for 15 to 20 minutes. Must be eaten fresh, usually split and buttered or with jam and whipped cream.

Origin & History of “scone”

The word scone first appeared in Scottish English, and does not seem to have made any significant headway south of the border until the 19th century (helped on its way, no doubt, by that great proselytizer of Scottish vocabulary, Sir Walter Scott). It was borrowed from Dutch schoonbrood ‘fine white bread’, a compound formed from schoon ‘beautiful, bright, white’ (first cousin to German schön ‘beautiful’ and related to English sheen and show) and brood ‘bread’.