In this post we offer you a quick summary of the history of the scone and an excellent cheese scone recipe from Tracey from Elephant Ollie!
The history of the scone
A scone is a single-serving cake or quick bread. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent. Scones are traditionally connected with Scotland, Ireland and England, but exactly who deserves the honor of invention, no one knows for sure. Scones may well have originated in Scotland. The first known print reference, in 1513, is from a Scottish poet.
Scones are related to the ancient Welsh tradition of cooking small round yeast cakes on bakestones, and later on griddles. Originally, scones were made with oats, shaped into a large round, scored into four or six wedges (triangles) and griddle-baked over an open fire.
I love a good scone. These days most scone recipes have little butter in them and almost no sugar, and can be whipped up in a jiffy. They are a great afternoon treat, and easy to whip up if friends pop over unexpectedly. They are good for lunch too.
We have previously shared a great traditional scone recipe when we reviewed: Book review – Granny’s Kitchen Baking. In another post we shared with you a great recipe for Peveline’s pumpkin scones. A great way to sneak in some extra vegetables into your diet. If you want another cheesy recipe why not try these cheesy sweetcorn puffs.
We recently ran an interview piece on Tracey who runs Elephant Ollie. She now shares with us her favourite cheese scone recipe. Wow, yum. Scones are a wonderful light lunch or lunchbox standby. At Munch we are all quite partial to a scone! In fact it is fair to say that we looovvvveee them, so a great big thank you to Tracey for sharing with us her favourite cheese scone recipe. I hope you enjoy it.
- 2 C self-rising flour
- 2 tablespoons melted butter
- ¼ teaspoon salt
- ½ C grated cheese plus extra for topping
- 1 C milk
- Heat oven to 200 C on regular bake.
- Combine flour, salt, cheese and melted butter to form dry mixture.
- Add milk and mix until just combined.
- Tip on to floured bench and shape but do not knead.
- Cut roughly into squares and place on lined shallow tray.
- Top with extra grated cheese and bake in middle oven for 15 minutes or until golden.
- Optional extras - you can add chopped and precooked bacon, herbs or spices for a twist.