A Welsh Mystery: The History of the Scone

There are all kinds of quick breads and all in more delightful forms than the other ones. Everyone knows that when you don't have to make something it tastes all that much better. That's why quick breads always seem to taste ten times better, the quicker you make something the better it tastes. At least that is how it is with most of us. There are days when I prefer taking the longer path and making something challenging and there are the days when quick is tastier. That being said, there is nothing like a breakfast scone. It makes your tea, it makes your coffee, and it makes your day. Who invented this delicious concoction? All the answers are here.

Scones have been linked to the countries of Scotland, Ireland, and England. Unfortunately who exactly invented it we have no idea. It is that way with most breads since they are so universal. Bread was such an ordinary thing back in the day that no one really thought of writing it down. Plus, it had been around since the beginning of time. Most think that the scone was invented in Scotland. For sure we know that the first time scones were seen in print were in 1513 by a Scottish poet. When it was invented we cannot say precisely, because writing wasn't incredibly fashionable until a certain point and at that time we can't possibly predict when before then it was created.

On the same accord newspapers were definitely not about the common life. What the newspapers contained was material for the literate which was very far and few between. How do they even know anything about scones? Well, the simple fact of the matter is that historians have to look to cookbooks and references in literature to figure out when a certain food item was available. The problem with that is that due to the frail conditions of books we have to assume that first copies of cookbooks have not survived.

Scones are done in the welsh tradition of cooking yeast breads on bake stones. Some people believe that the scone was named after the Stone of Destiny which was a stone throne on which Scottish kings would sit to be crowned, but many believe this to be very far fetched. The Oxford dictionary on the other hand believes that it comes from a word "sgonn" meaning mouthful or shapeless mass, or the German word "sconbrot" meaning beautiful bread. Scones in the beginning were shaped into a large mass and made with oats. It was then griddle baked.

The American style of scone is made with the baking powder and are a quick bread. The English version usually involves a lemon curd. I like both forms equally. They all involve different tastes but all delicious. Easy and tasty you just can't beat it. It is most definitely a crowd pleaser and not one that people often think of. So with your next party surprise everyone with a delicious scone....and your amazing knowledge of its mysterious history.

"Raspberry White Chocolate Scones"*

Ingredients: 1 and ¾ cups of all-purpose flour, 3 tbs of sugar, 2 and ½ tsp of baking powder, ½ tsp of salt, 1/3 cup of firm butter, 1 large beaten egg, ½ tsp of almond, ½ cup of heavy whipping cream, ¾ cup of frozen unthawed raspberries, 2/3 cup of white baking chips, and white coarse sugar crystals.

1. Heat the oven to 400 degrees.

2. In a bowl mix the flour, sugar, baking powder, and salt. Cut in the butter unsing a pastry blender until mixture looks like fine crumbs. Stir in the egg, almond extract, whipping cream, unsweetened raspberries, and white baking chips. Dough will leave the sides of the bowl.

3. Place dough on floured surface; on a greased cookie sheet roll dough into an 8 inch circle. Cut into 8 wedges with a sharp knife that has been dipped in flour, but don't separate the wedges. Brush with additional whipping cream, sprinkle with suar.

4. Bake for 18 to 23 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges.

5. Enjoy it!

• Base of recipe from Betty Crocker

Note: Sources from this article are from: http://www.thenibble.com/REVIEWS/main/breadstuffs/scone-history.asp and http://www.foodreference.com/html/a-scone-history.html