the.com/scone
the only baked good that starts wars over its pronunciation and clotted cream order
means A small, dense quick bread, usually round or wedge-shaped, baked from flour and a leavening agent and eaten — often split, buttered, and loaded with jam and clotted cream — at teatime.
from The word surfaces in Scotland in the early 16th century, and its deeper roots are genuinely uncertain. The favourite candidate is Dutch 'schoonbrood,' meaning 'fine white bread' (from 'schoon,' beautiful or clean, plus 'brood,' bread), possibly carried over by trade across the North Sea. Some instead point to Gaelic 'sgonn,' a shapeless lump or mouthful — a less flattering ancestor. Either way the original Scottish scone was a large round bannock cooked on a griddle and cut into wedges; only later did it shrink into the individual baked treat. Fittingly for a word that still divides nations, even its etymology refuses to agree on itself.
- name fight
- Brits split between rhyming with gone or own
- cream order
- Devon does cream first, Cornwall jam first
- royal scale
- Queen Elizabeth II ate one daily, jam first
- scottish root
- Likely named after the Stone of Scone
- world record
- Heaviest scone weighed over 130 pounds
cornish scone — traditional scone from cornwall, uk, made with cream and jam, protected as a geographical indication
devonshire scone — scone from devon, england, served with clotted cream and strawberry jam, competing with cornish version in the 'cream tea wars'
scottish scone — griddle-cooked scone from scotland, often served with butter and jam, distinct from english baked versions