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Published 2014
What is certain is that the term is mainly a British one, and covers a wide range of small, fairly plain cakes. Leavened with baking powder, or bicarbonate of soda and an acid ingredient such as sour milk, they are quickly made and best eaten hot with butter. Scone recipes are found in great variety up and down the British Isles but, together with the closely related bannock, are particularly a Scottish speciality.