The word scone derives from sgonn, which is Gaelic for ‘a large mouthful. Made from fine white flour, sour milk (or buttermilk), and a raising agent, scones are baked on a griddle or in the oven. Originating in Scotland in the early 1500s, they started off as cakes cut into four to make square or triangular portions. Now they are generally round and baked individually. In Victorian times they were an essential part of afternoon tea, served with jam and clotted cream – hence the name ‘cream tea’. These days, Sainsbury’s sells over 4 million scones a year.

Author: Janet Carr

Fashion, beauty and animal loving language consultant from South Africa living in Stockholm, Sweden.

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