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.
Versions
Nobody has published a scone here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
all purpose flour
butter
buttermilk
baking powder