A scone is baked goods, usually made from wheat, or oatmeal with baking powder as a yeast material and baked on a baking sheet. Scones are often sweetened and sometimes glazed with egg wash. Scones are a basic component of cream tea or Devonshire tea. This is different from teacakes and other sweetbreads made with yeast.
Video Scone
Lexicology
The pronunciation of words in the English-speaking world varies. According to one academic study, two-thirds of Britons speak it span (rhymed with missing) with preferences rising to 99% in the Scottish population. According to another survey, 51% of Britons pronounced it , while 41% said it (rhyme with a tone). Differences in the pronunciation of most areas of England, with rhymes with "go" dominating in Scotland, Northern Ireland and northern England, and rhymes with "cones" dominating in southern England and the Midlands. Pronunciation is also well liked among Australians and Canadians. The natives of the Republic of Ireland and the United States primarily use the pronunciation of . The English dictionary usually shows' sk? N/form as preferred pronunciation, while recognizing '/sko? N/form.
The Oxford Dictionary explains that there are regional and class differences in the UK associated with different pronunciations:
There are two possible pronunciations of scone : the first rhyme with missing and the second rhyme with tone . In US English, a rhythmic pronunciation with tone is more common. In English English, two pronunciations have traditionally had different regional and class associations, with the first pronunciation associated with the northern part of England, while the latter is associated with the south.
Differences in pronunciation are alluded to in a poem:
The Oxford English Dictionary reports that the first mention of the word is in 1513. The origin of the word scone is unclear and may, in fact, come from a different source. That is, the classic Scottish scone that, according to Sheila MacNiven Cameron at The Highlander's Cookbook, originated as a cut-up bannock; and Dutch schoonbrood or "spoonbread" (very similar to drop scones); and perhaps another similar and identical bread, may have gone to the English tea table, where their similar names were merged into one.
So, the scone may be from the Middle Dutch schoonbrood (fine white bread), from schoon (pure, clean) and parent (bread), and/or may also be derived from the term Scots Gaelic sgonn which means the mass of formless or large bribes. The Central Lower German term schÃÆ'¶ne which means fine bread may also play a role in the origin of this word. And if the explanation put forward by Sheila MacNiven Cameron is correct, the word may also be based on the city of Scone (
Maps Scone
History
The original scones are round and flat, usually the size of a medium-sized plate. It is made with unleavened wheat and baked in a frying pan (or corset , in Scottish), then cut into a triangular section to serve. Today, many will call a large round cake bannock, and call the triangle scone . In Scotland, these words are often used interchangeably.
When baking powder is available to the masses, the scones start to become roasted ovens, the yeast foods we know today. Modern scones are widely available in bakeries, grocery stores and British supermarkets. The 2005 market report estimated the UK scone market to be worth £ 64 million, representing a 9% increase over the previous five years. This increase is partly due to increased consumer preferences for impulse and comfort foods.
Scones that are sold commercially are usually round, although some brands are hexagonal in shape because these shapes may be tesselated for space efficiency. When prepared at home, they can take various forms including triangles, rounds and boxes. Baking scones at home are often closely related to inherited cakes. They tend to be made using family recipes rather than cookbooks, as often are family members who hold the "best" and most valuable recipes.
Variety
English scones are often sweetened, but may be tasty too. They often include raisins, raisins, cheese or dates. In Scotland and Ulster, savory varieties of scones include soda scones, also known as soda farls, and potato scones, commonly known as tattoo scones, which resemble tiny, thin savory pancakes. made with potato starch. Potato scones most often served fried in a full Scottish breakfast or Ulster fried.
Scones of the wok (or "girdle scones" in Scottish) are scones cooked on a skillet (or belt) on a stove rather than baked in an oven. This use is also common in New Zealand where scones of all varieties form an important part of New Zealand's colonial traditional cuisine.
Other common varieties include dropping scones , or drop scones , such as pancakes, after the method drops the dough onto a pan or frying pan to cook it, and i> lemonade scone , which made with lemonade and cream, not butter and milk. There are also fruit scones or fruited scones, which contain currants, sultana, peel and glacà © cherries, which are like plain rounded scones with fruit mixed into the dough.
In some countries, we can also find tasty scone varieties that may contain or be combined with cheese, onions, bacon, etc.
Area variation
Europe
The Scones were chosen as representatives of the Republic of Ireland to CafÃÆ'Â © Europe during the Austrian Presidency of the European Union in 2006, while the UK voted for a shortbread.
In Hungary, a cake very similar to the English version is under the name "pogÃÆ'¡csa". This name has been adopted by several languages ​​of neighboring countries. (Eg Pogatsche in German.) Pogácssa is almost always savory and served with various herbs and toppings, such as dill and cheese.
Australia
Pumpkin scones, made by adding mashed ripe flasks to the dough mixture, have increased exposure during the period when Florence Bjelke-Petersen was in the public eye. The date scone, which contains a chopped dry date, can also be found in Australia. Another old style of cooking scones, generally in winter, is frying or frying them with drips or oil, when they are called "puftaloons".
America
A round English scone can resemble North American biscuits in appearance, but scones traditionally rely on cold butter, while biscuits are more often made with other types of animal fats or vegetables. Also, while the scones are often (but not always) sweet, and served with coffee and tea, the biscuits are served more like rolls, often with breakfast in South America.
In recent years, scones with that name began to appear in coffee shops. They may be sweet, often containing fruits like blueberries or raspberries, or other flavors such as cinnamon.
In Utah, locally-called "scone" bread products are similar to native American fried bread or Beignet New Orleans and are made from sweet yeast dough, with buttermilk and baking powder and/or added sodas, and they are fried rather than baked. They are usually served with butter and honey or maple syrup.
Scones are quite popular in Argentina as well as Uruguay. They were taken there by Irish, British and Scottish immigrants and by Welsh immigrants in Patagonia (Britain is the third largest foreign community in Argentina). They are usually accompanied by tea, coffee or mate.
Other uses
In Scottish, the verb scon means crushing flat or hitting with open arms on a flat surface, and "scon-cap" or "scone-cap" refers to a broad male "bunnet" hat.
See also
- Biscuits
- Cream tea
- Almond Biscuits
References
Source of the article : Wikipedia
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