I love scones. However, they must be the most controversial treats available. People can’t even decide how to pronounce them – is it scone to rhyme with ‘gone’ (favoured in Northern England, Scotland, Southern England, Home Counties and East Anglia) or scone to rhyme with ‘tone’ (Eastern Midlands, Ireland, Essex, Cornwall)?
The source of the name is debated. The origin of the word scone is obscure and may derive from several sources. The most widely accepted origin of ‘scone’ is the Scottish Gaelic term sgonn, meaning a large lump or mass, although the German term schone meaning fine bread, may also have influenced its name.
On the other hand, Sheila MacNiven Cameron derives the word from the town of Scone in Scotland the ancient capital where Scottish monarchs were crowned, and on whose Stone of Scone the monarchs of the United Kingdom are still crowned today.
Thirdly is it a cake or bread?
The Oxford Companion to Food by (Alan Davidson) names the scone as a cake, which is also the description used by both the Oxford and Cambridge dictionaries. Food writers and producers have also stated it’s neither a bread or a cake, as they are richer than bread, but not as rich as cake, with a texture of its own. Unlike bread, scone dough is not kneaded but lightly worked, while cake is made with a batter.
What shape should they be? Scones sold commercially are usually round, although some brands are hexagonal to reduce wastage. When prepared at home, they may take various shapes, including triangles, rounds and squares.
British scones can be lightly sweetened or savoury and frequently include raisins, currants, cheese or dates. Though most sweetened scones are made with self raising flour, milk, sugar and a fat (traditionally butter), British celebrity baker Mary Berry incorporates an egg into her scone dough.
Yesterday, I had an amazing ‘Stollen’ scone containing marzipan, almonds and dusted with icing sugar. I had more controversial decisions to make – butter or low-fat spread, one or two packets, jam and/or cream and if jam, what flavour? Then is it cream then jam, or jam then cream? Today’s choice was goats’ cheese and sun-dried tomato –easier on the decision making.
Such a lot of possible controversy and diversity … Maybe like our worship services … not all are to everybody’s tastes. The origins and names may be different and so may the ingredients, but the purpose – to satisfy and extol our Maker and enrich the lives of those who indulge remain the same. Let’s not dwell on the differences and fester these into divisions, but celebrate diversity and enjoy the celebration.
Enjoy a scone this summer!