Scones

‘Quick breads’ became popular during the 19th century due to the invention of baking powder. Primitive baking powders caused aeration in doughs by combining an acid, usually cream of tartar, with bicarbonate of soda, a strong alkali. Acids and alkalis throw off carbon dioxide gas in the presence of water, thus causing a leavening somewhat similar to what takes place in a yeast-risen dough. Baking powder biscuits originated in the American South, while scones have a British origin. Each region of the United Kingdom has its own particular version of scones. The scones in this chapter are made in a manner very similar to a pastry dough and are easy to prepare in the food processor or by hand.