from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A small, rich, biscuitlike pastry or quick bread, sometimes baked on a griddle.
- n. Utah Yeast bread dough, deep-fried and served with honey and butter or with a savory filling.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A small, rich, pastry or quick bread, sometimes baked on a griddle
- n. frybread served with honey butter spread on the cooked bread
- v. To hit, especially on the head.
from the GNU version of the Collaborative International Dictionary of English
- n. A cake, thinner than a bannock, made of wheat or barley or oat meal.
from The Century Dictionary and Cyclopedia
- n. A soft cake (resembling the biscuit of the United States, but of various shapes and sizes) made from dough of barley-meal or of wheat-flour, raised with bicarbonate of soda or with yeast, and “fired” on a griddle.
- n. See stone.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. small biscuit (rich with cream and eggs) cut into diamonds or sticks and baked in an oven or (especially originally) on a griddle
Inviting someone over for a cup of tea and a scone is a great motivation to getting something done in a reasonable amount of time.
The origin of the name 'scone' is just as unclear as where it came from.
The scone is a fairly basic vanilla scone, dropped in slightly flatten balls on the baking sheet to look more like cookies than scones that were rolled out and cut.
The traditional method for making a scone is to cut cold butter into a flour mixture, much like making biscuits or pie crust.
A scone is much closer to a cookie than a piece of custardy french toast, after all!
The standard cream scone is plain, only mildly sweet, and gets most of its flavor from butter, cream or any other liquid used as a binder.
Sweet scones (jerzygarwol@poczta. fm) According to Wikipedia, the word scone may come from the Middle
Now ... in 99% of the country (and in many European countries) a scone is more a biscuit type food (which is probably what most of you are agreeing with) - like a blueberry scone you'd order at Starbucks, but in Utah and in some places of Idaho, this recipe is exactly what they serve up as a scone - probably stollen from Indian Fry-Bread and as we see here, the Mexican Sopapilla ... granted when Utahans eat their scones as a dessert, they top it with honey butter and sometimes powdered sugar rather than the Tex-Mex cinnamon, sugar and Honey.
Even in England, which you might think would be the home of the tenderest and best, the average scone is a dense and powdery affair, with only a few sad raisins to relieve the monotony — unless, of course, you slather it with clotted cream and Tiptree’s Little Scarlet Strawberry Preserves, which would make anything taste good.
I take a bite out of what the Americans call a biscuit and the British call a scone, look Connie directly in the eye, and pause for dramatic effect.
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