SCONE……how do you say it?
Do you pronounce the ‘o’ as in Tom, Tone or Toon?
No other small baked item causes such debate, so I thought I’d have a look on the interweb to find out where all this confusion came from….and you know what? I’m now even more confused.
I had assumed that a scone was Scottish, from Scone, where the Scottish King’s were crowned, so was originally pronounced Scoon. However, I found an article that claims that it came from Holland….I know!
So, here are the 2 stories: Scone is from the Dutch Schoonbrot, which means beautiful bread. Or. It’s a Scottish unleavened bread made from Oats and baked on a griddle, similar to what is now known as Bannock.
Whatever you believe, the fact that it’s a word that been used and adapted by all the different British regional accents, it’s hardly surprising no-one can agree on how it’s pronounced.
But, however you pronounce it, they’re super easy to make, come in all flavours from savoury to sweet…..and here’s one of my favourites.
Sweet Pepper and Cheddar Scones
1 Small Sweet Pepper. I used one of the red pointy ones
450gms Plain Flour + a little extra for rolling out
4.5tspn Baking Powder
3 tspn Dried Mixed Herbs
Pinch of Salt and Pepper
75ml Sunflower or Rapeseed Oil
75gms Full Fat Cream Cheese
125gms of Grated Mature Cheddar
100ml Milk + extra for brushing the tops
Preheat your oven to 2ooc fan, 210c, 400f or gas mark 6
Line a baking sheet with non-stick baking parchment
Remove the seeds from the pepper and chop finely. In a good non-stick pan, sauté until just tender and place to one side to cool
In a bowl, sift together the Flour, Baking Powder, Salt and Pepper.
Add the Dried Herbs and mix
Then add the Oil and Cream Cheese, and using a fork mix together until you get the consistency of course breadcrumbs.
Mix through the Grated Cheddar
In a jug, beat the eggs and mix in the milk
In the middle of your dry mix, make a well and pour in the Eggs and Milk.
Now it’s time to get your hands in. With CLEAN hands, bring the mixture together to a thick dough.
Turn out onto a floured surface and knead until it all comes together – no more than 20 seconds, or you’ll overwork it and your Scones may be tough
Either roll out, or press the dough to about 1 inch thick.
Using a 2.5inch cutter, or the top of a tall glass, cut rounds out and place on your baking sheet. Any unused dough, lightly knead together, press down and carry on cutting until all your dough it used.
With a pastry brush, brush the tops with milk and bake for 12-15 minutes, or until golden brown on top and well risen.
Once baked, remove from the oven and transfer to a cooling rack.
In my opinion Scones are best served warm. I serve mine with just butter, but my husband had his with cream cheese and home made pickle – but then what do you put on first the cream cheese or the pickle (let’s not go there eh?!)
Scones will store well for up to 3 days in an airtight container. If you need to reheat them, always pop them in a hot oven for a couple of minutes – never use the microwave as they go all doughy and nasty.
Scones will freeze for up to 3 months. When you want to eat them, let them defrost and revive them in the oven with a quick reheat as above