Scones

What is generally assumed to be native to the tables of the English at breakfast or afternoon tea, the scone is, in fact, of Scottish origin. Although there is some debate among etymologists, the naming of these small, triangular quick breads is likely from the town of Scone, in the Scottish council area of Perth and Kinross. The scone is likely a refined version of the somewhat hardier bread called bannock, which tends to be cooked with bottom heat in a cast-iron pan as opposed to s