The humble scone, that delightful baked good often enjoyed with clotted cream and jam, sparks a surprisingly passionate debate across Britain. While the name “scone” itself is universally understood, the way it’s pronounced, the ingredients used, and even the accompaniments deemed acceptable, differ wildly depending on where you are in the country. The idea of “what a scone is called” isn’t just about semantics; it’s about regional identity, culinary tradition, and a good dose of friendly rivalry.
The Scone Pronunciation Debate: A Nation Divided
The first and perhaps most contentious point revolves around pronunciation. Is it “scone” rhyming with “gone” (often referred to as “scon” with a short ‘o’) or “scone” rhyming with “bone” (“scone” with a long ‘o’)? This seemingly simple question has fueled arguments for generations.
The “Scon” Camp: Northern Voices and Practical Origins
The pronunciation “scon” is more prevalent in the north of England and in Scotland. Advocates of this pronunciation often argue that it aligns with the word’s etymological roots, tracing back to the Dutch word “schoonbrot,” meaning “fine bread.” Proponents sometimes suggest this pronunciation reflects the scone’s origins as a more everyday, less fussy baked good.
The “Scone” Camp: Southern Softness and Refined Tastes
In contrast, the “scone” pronunciation, rhyming with “bone,” is more common in the south of England. This pronunciation is often associated with a more refined or “posh” image of the scone, fitting with the afternoon tea tradition. Some suggest that this pronunciation arose from a desire to elevate the scone from its humble beginnings, associating it with a more sophisticated culinary experience.
Ultimately, there’s no “correct” answer. Both pronunciations are widely accepted and understood. The best way to navigate the pronunciation minefield is to listen to the locals and adapt accordingly.
Beyond Pronunciation: Regional Variations in Scone Composition
The pronunciation isn’t the only regional difference. While the basic recipe for a scone involves flour, butter, milk (or buttermilk), and baking powder, variations exist in the addition of ingredients like sugar, eggs, and dried fruit.
Scottish Scones: A Simpler, Heartier Bake
Scottish scones often lean towards a simpler recipe, sometimes without added sugar. They may be baked on a griddle (girdle in Scotland) rather than in an oven, resulting in a denser, flatter scone. A classic Scottish scone focuses on the core ingredients and is perfect with savory toppings as well as sweet.
English Scones: Sweetness and Added Delights
English scones tend to be sweeter, often incorporating sugar into the dough. They may also include dried fruit like raisins or currants. The addition of eggs can contribute to a richer, more cake-like texture. These scones are often associated with clotted cream and jam, creating a quintessential afternoon tea experience.
The Accompaniments Conundrum: Cream First or Jam First?
Even the way scones are served sparks debate. The classic pairing of clotted cream and jam is almost universal, but the order in which they’re applied to the scone is a subject of intense regional rivalry, particularly between Devon and Cornwall.
The Devon Method: Cream First, Jam on Top
In Devon, the traditional method is to spread clotted cream onto the scone first, followed by a dollop of jam. This is believed to allow the rich cream to melt slightly into the warm scone, creating a luxurious base for the sweetness of the jam.
The Cornish Method: Jam First, Cream on Top
In Cornwall, the opposite approach is taken: jam is spread onto the scone first, followed by a generous spoonful of clotted cream. This method is said to allow the jam to soak into the scone, preventing it from becoming dry. The cream then acts as a counterpoint to the sweetness of the jam.
While the Devon method might seem like the logical choice to some, allowing the cream’s flavor to shine through, the Cornish method is equally defended by its adherents. Ultimately, the best method is the one that tastes best to you.
Scone or Biscuit? A Transatlantic Perspective
The scone’s identity becomes even more complex when viewed from a transatlantic perspective. In the United States, what the British call a scone is often referred to as a “biscuit.” However, it’s important to note that American biscuits and British scones, while similar in some ways, are not entirely the same thing.
British Scones: Slightly Sweet and Crumbly
British scones tend to be slightly sweeter than American biscuits and have a crumblier texture. They are often served with sweet toppings like jam and clotted cream, reflecting their role as a teatime treat.
American Biscuits: Savory and Flaky
American biscuits are typically less sweet and have a flakier texture, achieved through the use of cold butter and specific folding techniques. They are often served with savory toppings like gravy or butter, reflecting their role as a staple side dish.
The key difference lies in the intended use and the overall flavor profile. While both are quick breads leavened with baking powder, their sweetness, texture, and accompaniments distinguish them.
Other Names and Local Terms: A Culinary Tapestry
While “scone” is the most widely used and understood term throughout Britain, regional variations and local terms do exist, adding another layer to the scone’s linguistic landscape. These variations are often subtle and may be used alongside the standard “scone.”
While not a different name, but a way of specifying what kind of scone, one may hear:
- Fruit Scone: This refers to a scone containing dried fruit, such as raisins, currants, or sultanas.
- Cheese Scone: A savory scone flavored with cheese, typically cheddar.
- Plain Scone: A basic scone without any added flavorings or fruit.
- Treacle Scone: A sweet scone made with treacle (molasses).
Making the Perfect Scone: Tips for Success
Regardless of pronunciation or regional preference, the key to a great scone lies in the technique. Here are a few tips for achieving scone perfection:
- Use Cold Ingredients: Cold butter is essential for creating a light and flaky texture.
- Don’t Overmix: Overmixing the dough will develop the gluten, resulting in tough scones.
- Handle Gently: Treat the dough with care, avoiding excessive kneading.
- Bake Hot and Fast: A high oven temperature helps the scones rise quickly and develop a golden-brown crust.
- Serve Fresh: Scones are best enjoyed fresh from the oven, while they are still warm and slightly crumbly.
The Enduring Appeal of the Scone
The scone’s enduring appeal lies in its simplicity, versatility, and comforting nature. Whether enjoyed with clotted cream and jam, or a simple pat of butter, the scone is a quintessential British treat that transcends regional boundaries. The debates surrounding pronunciation and accompaniments only serve to highlight the scone’s cultural significance and its ability to evoke strong feelings of nostalgia and regional pride.
So, the next time you find yourself in Britain, be sure to sample a scone (pronounced however you prefer) and experience the delight for yourself. You might even find yourself drawn into the friendly rivalry that surrounds this beloved baked good. It’s a delicious journey into the heart of British culinary tradition and regional identity. Embrace the debate, enjoy the scone, and celebrate the diversity of British baking.
Is the word "biscuit" in Britain the same as in the United States?
No, the word "biscuit" has different meanings in Britain and the United States. In the US, a biscuit is a small, soft, leavened bread similar to a scone. However, in Britain, a biscuit refers to what Americans call a cookie. This fundamental difference in terminology is key to understanding the confusion surrounding scones and biscuits in the UK.
Therefore, when discussing scones and regional variations within the UK, it's important to avoid using the word "biscuit" to describe what an American would call a biscuit. Using "biscuit" in this context would create immediate confusion and derail the conversation.
So, what is a scone called in Britain, if not a "biscuit"?
Generally, a scone is simply called a "scone" throughout Britain. Unlike some other baked goods, it doesn't have a completely different name based on region. However, variations in pronunciation and toppings can sometimes lead to confusion.
While "scone" is the standard term, differences arise in pronunciation – whether it rhymes with "gone" or "bone" – and in what accompaniments are traditionally served. These regional variations contribute to the "biscuit battle" feeling, as people hold strong opinions about the correct way to enjoy their scone.
What is the origin of the word "scone"?
The exact origin of the word "scone" is debated, but it is generally believed to derive from the Scottish Gaelic word "sgonn," which refers to a shapeless mass or large mouthful. Another possible origin is the Dutch word "schoonbrot," meaning "fine white bread."
Regardless of its precise etymology, the word "scone" has been used in Scotland and the UK for centuries to describe this specific type of baked good. Its historical roots in Scotland likely contribute to the strong regional variations and passionate opinions surrounding scones throughout Britain.
Does the pronunciation of "scone" vary regionally?
Yes, the pronunciation of "scone" is one of the most significant regional differences. In some parts of Britain, particularly in the north, it is pronounced to rhyme with "gone" (skon). In other areas, especially in the south, it is pronounced to rhyme with "bone" (skone).
This difference in pronunciation is a well-known and often light-heartedly debated topic in the UK. Neither pronunciation is considered definitively "correct," and it often serves as a quick way to identify someone's regional origin.
What are the traditional accompaniments served with a scone in Britain?
The traditional accompaniments served with a scone in Britain typically include clotted cream (or sometimes whipped cream), jam (usually strawberry or raspberry), and sometimes butter. The order in which these are applied to the scone is another source of regional debate.
In Cornwall, it is customary to spread the jam on the scone first, followed by the clotted cream, while in Devon, the cream goes on first, followed by the jam. This "cream tea etiquette" is a serious matter for many, and deviating from the regional tradition can be seen as a faux pas.
Are there different types of scones in Britain?
Yes, there are different types of scones in Britain. Plain scones, fruit scones (containing raisins or currants), and cheese scones are the most common variations. Some regions also have their own unique scone recipes, often incorporating local ingredients.
Beyond these common types, you can also find variations like wholemeal scones, treacle scones, or even savory scones flavored with herbs or spices. The specific types available often vary depending on the region and the bakery or tea room you are visiting.
Is there a "right" way to eat a scone in Britain?
There's no single "right" way to eat a scone in Britain, but there are definitely strongly held opinions! As mentioned previously, the order of cream and jam application is a key point of contention. It is generally considered proper to split the scone horizontally rather than biting directly into it.
Ultimately, the "right" way to eat a scone is the way you enjoy it most. However, being aware of local customs and preferences, particularly regarding cream and jam placement, can help you avoid accidental offense and demonstrate respect for regional traditions.