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    where do SCONES origanly come from. is it ENGLAND ..?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.where do SCONES origanly come from. is it ENGLAND ..?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(where do SCONES origanly come from. is it ENGLAND ..?),it will help you,my kids.



Answers:
The origin of the name 'scone' is just as unclear as where it came from. Some say the name comes from where the Kings of Scotland were crowned, the Stone (Scone) of Destiny. Others believe the name is derived from the Dutch word "schoonbrot" meaning fine white bread or from the German word "sconbrot" meaning 'fine or beautiful bread'.
Some suggest it originated in Wales...
The origin of scones is closely connected with the ancient Welsh tradition of cooking small round yeast cakes known as "bara" [bread] "maen" [stone] on bakestones. These early leavened bread products were later cooked on griddles. The Oxford English Dictionary traces the word "scone" in print to 1513. This book suggests the history of the word is derived from Middle Dutch (schoonbrot) or Middle German (schonbrot), meaning "fine bread." Scones that we know today are leavened with modern baking powder/soda, both mid-19th century inventions. About baking powder. Scones are traditionally connected with Scotland, Ireland and England.

Other Answers:
I believe it was Scotland in the early 1500's

Scotland
Source(s):
=0) It depends on what you mean by scone. The cakes sold as scones in the US would not be recognisable in England as a scone.
I'm in England and an English scone is a cake made of flour, butter and milk. It is halved, and eaten spread with butter & jam or jam and clotted cream.

They look like things sold as 'biscuits' in Dennys and with KFCs in some states. (except these are sourish and scones are sweet.)

The things sold in Starbucks as scones are not English scones.

We have scones every Sunday. This is how I make them.

Take a pound of self-raising flour. Rub in butter/margarine till you have a breadcrumb like consistency, keep lifting flour up as you run in order to incorprate air to make the scones light. I now add sultanas (a gold colored soft dried grape, you can use currants but they are harder).

Add milk to make a dough, knead a little to incorporate, and roll out thick, say 3 quarters of an inch. Now use a cutter to cut out rounds.

Put on baking tray in a hot oven - I use 200C - cook for 20 minutes until top is firm to tough and golden color.

They should rise quite a bit -- they won't be so good if you don't cut them.

Eat while hot. Will freeze, OK cold, but best warmed up.

I think its sweet enough with the sultanas and with jam on top, some people add some sugar i think so, but then i'm english!

what's the fastest cake?
Scone





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