Dish · british
Scone
A quick bread of flour, butter and buttermilk cut into a soft dough, shaped into wedges or rounds and baked until risen and crumbly.
Where it comes from
It relies on a chemical leavener instead of yeast and proofing time, which suited it to being made quickly for an afternoon tea service rather than planned hours ahead.
What cooks argue about
Whether jam or clotted cream goes on first is a real regional fight, jam first in Cornwall, cream first in Devon, argued over as fiercely as any point of how the dough is made.
Nobody has published a scone recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.