Scone is a small British quickbread of Scottish origin. The original scone was round and flat, usually the size of a small plate. It was made with unleavened oats and baked on a griddle, then cut into triangle-like quadrants for serving. Today, scones sold commercially are usually round in shape but homemade scones have taken into various shapes: triangles, rounds and squares.
What is a good scone?
I can’t agree more to Regan Daley’s from Fine Cooking on his definition of good scone. He wrote in his article “Truly Tender Scones” that a good scone is a beautiful balance of opposites: rich but light, tender but sturdy, satisfyingly sweet but not overly so. He also emphasized that the key to master the technique for scone dough is to mix as little yet as thoroughly as you can.... even novice bakers can get used to the feel of the dough without sacrificing tenderness.
Recently, my family members are “addicted” to scones. This includes my mother-in-law who doesn’t have a sweet tooth. But it is not easy though to find good scones around our neighbourhood bakeries. We did come across one that sells reasonably good scones that are to our liking. However, its scones are always sold out early. Because of this, I decided to bake my own scones. To my surprise, it is easier than I had imagined. It only requires a few simple ingredients and the method is easy enough to follow. No kneading is required. However, there is one thing you need to be extra careful, i.e. you must understand the technique in preparing the dough. Even then, it should not put anyone off as a novice baker like me had passed my first attempt with "flying colours"!
Yields: 10 large or 12 small scones