At trade shows and product samplings here in the Midwest, people are always asking me, "What is a scone, exactly?"

Most people can describe what a scone ISN’T. It isn’t a biscuit. It isn’t a cookie. And it isn’t a cake.

But people have trouble explaining what a scone IS. That’s why it’s helpful to know a little about the history of the scone.

Scones originated in Scotland. In fact, some say this Scottish quick bread takes its name from the word Skohn or Skon, which refers to the Stone of Destiny, a place where Scottish kings were supposedly once crowned. Back then scones were made of oats. They were rolled into a large round, cut into triangles, and cooked on a griddle over an open fire or on top of the stove. Since baking powder hadn’t been invented yet, buttermilk was used as the leavening agent. Traditionally, scones were served at high tea.

Today’s scones are a little different. They come in many shapes and are usually made with flour. Baking powder is the leavening agent, and they are baked in the oven. Commerical scone mixes and scone pans are available today, too, making it even easier for people to prepare a delicious batch of this tempting treat.

While scones are still popular for tea, they are also enjoyed at breakfast, brunch, lunch, dinner, and especially for snacks.

Suzanne Lieurance is a freelance writer and owner of the Three Angels Gourmet Co. which produces a unique line of "heavenly gourmet mixes" for sale at: http://www.threeangelsgourmet.com For additional food information and daily food tips, visit the Three Angels Gourmet Co. blog at http://www.threeangelsgourmet.blogspot.com

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