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General Discussion

What Makes a Scone a Scone? [Moved from Home Cooking]

BabsW | Oct 6, 201103:41 AM     56

There is some discussion on scones in the current What are You Baking These Days thread: http://chowhound.chow.com/topics/810201

and I was wondering how far people can push it with a scone until it is no longer a scone.

I've never been to the UK and don't have an English nan who made me scones when I was a kid. Most of the scones I've had have been from Starbucks or from my own baking sheet, and this leaves me at the mercy of other people's opinions on what makes a scone a scone.

I made scones this past weekend and was really pleased with the result. There was a lot of butter, a whole stick per 2 cups of flour, so they were quire shortbread-like, which I love.

But now after reading some of the chatter about people's scone-preferences in that thread, I'm wondering if there is one interpretation of the scone to make it authentic.

So what is the texture supposed to be like? Dense, like a packed-down biscuit, but sweeter? More buttery and shortbread-like? Taller and cakier? Should there be cream, no cream? Are they round, triangular, free-form?

In the end, I know I'll bake them the way I like them and probably still call them 'scones," and not care, but I am always interested in what people consider to be "authentic."

Thanks!

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