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A small, thick biscuit, usually rich with cream and eggs, that is cut into diamond or stick-like shapes and baked in an oven or cooked on a griddle. The flour used is usually wheat, barley or oatmeal, with baking powder acting as the leavening agent. Scones are believed to have originated in Scotland as a griddle-baked flatbread.
The word "scone" may be rooted in the Dutch word "schoonbrot" which means fine white bread. It is pronounced sk-own, as in "I own a scone." Interestingly, people in Britain routinely mispronounce it as sk-an, as in "I've done gawn and mispronounced 'scone'."
Traditional "English" scones are very biscuit-like with a minimum of extras like raisins in the batter. Therefore, they are ripe for topping with butter, jam or honey. Increasingly, scones in America contain a multitude of batter-extras like blueberries, chocolate and nuts. It's becoming difficult to find scones in bakeries and coffee shops that aren't glazed or frosted.
While information about the world's largest scone is sketchy at best, we do know that the town of Scone in New South Wales is one of the world’s largest thoroughbred horse breeding centers.
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