Scones with honey. Jam is also a favoured topping.
A scone is a bread thicker than a bannock. It is made of wheat, barley or oatmeal, usually with baking powder as leavening agent. The pronunciation in the United Kingdom is open to debate. Most British people pronounce it as sk'on (to rhyme with gone), but some people from an upper or upper middle-class background (or with pretensions to such a background) choose to pronounce it as sk'own.
The scone closely resembles an American biscuit - itself not to be confused with the Commonwealth biscuit, which equates to what Americans call a "cookie". The scone is still doughier than the American biscuit, and frequently includes raisins, currants or dates. Scones made in America may feature other fruit such as cranberries, or nuts. The scone is also the basis of the Devonshire tea.
The griddle scone forms a sub-variety of the scone. In some countries one may also encounter savoury varieties of scone which may contain or be topped with combinations of cheese, onion, bacon etc.
They are light and fluffy, and since I like my scones to have a crust which is crisp and golden brown, I often pop them under the broiler, with a dusting of powdered sugar, just after they are baked.
If you don't have any clotted cream in the house, these scones are also delicious with softly whipped cream and jam, butter and jam, or even a tangy lemon curd.
Cream scones are also perfect for making the American Strawberry Shortcake, so when strawberries are at their finest, split the scones in half and fill them with the fresh strawberries and cream.
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