# British style scone recipe needed! **URL:** \ **Category:** Cafe Society\ **Created:** [December 31, 2012, 11:22pm UTC](https://boards.straightdope.com/t/british-style-scone-recipe-needed/645724 "2012-12-31T23:22:54Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Leaffan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/leaffan/32/299_2.png) [@Leaffan](https://boards.straightdope.com/u/Leaffan)\ **Post date:** [January 1, 2013, 4:50pm UTC](https://boards.straightdope.com/t/british-style-scone-recipe-needed/645724/21 "2013-01-01T16:50:45Z")
> [@pulykamell](#): > > Nah. It’s “scone” to rhyme with “stone.” I don’t speak Scottish English. If I said “scone” to rhyme with “gone” in my dialect, I’d come off as a pretentious douche or people would have no idea what I’m talking about. (And I lived in Scotland for a few months and worked in a kitchen where scones were part of the daily morning tea/elevenses for us kitchen staff, so I am familiar with the “correct” pronunciation.) That’s OK. You probably don’t pronounce loch properly either. 😉 ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 1, 2013, 5:30pm UTC](https://boards.straightdope.com/t/british-style-scone-recipe-needed/645724/22 "2013-01-01T17:30:27Z")
> [@Leaffan](#): > > That’s OK. You probably don’t pronounce loch properly either. 😉 You got me there. I actually do say that with a guttural “ch.” No idea why I retain those Scottish "ch"es, but I do. ---
**Author:** ![Baron\_Greenback](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/baron_greenback/32/48_2.png) [@Baron\_Greenback](https://boards.straightdope.com/u/Baron_Greenback)\ **Post date:** [January 1, 2013, 6:04pm UTC](https://boards.straightdope.com/t/british-style-scone-recipe-needed/645724/23 "2013-01-01T18:04:13Z")
> [@Dublin11](#): > > You can’t solely blame the Americans for that, though. > Scone as one and scone as stone exist in England, Ireland, Scotland and Wales, too. Both versions in all places. And everyone insists their way is the right way and the other lot are saying it wrong. 😃 Aye, here’s plenty of Scottish people rhyme it with stone (the heathens). Just don’t rhyme it with soon, that’s a place. ---
**Author:** ![IvoryTowerDenizen](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ivorytowerdenizen/32/17937_2.png) [@IvoryTowerDenizen](https://boards.straightdope.com/u/IvoryTowerDenizen)\ **Post date:** [January 2, 2013, 12:55am UTC](https://boards.straightdope.com/t/british-style-scone-recipe-needed/645724/24 "2013-01-02T00:55:11Z")
> [@Brynda](#): > > I am not British, but I have eaten scones all over the UK. I have used this recipe and liked it. > > [World's Best Scones! From Scotland to the Savoy to the U.S. Recipe](http://allrecipes.com/recipe/worlds-best-scones-from-scotland-to-the-savoy-to-the-us/) > > BTW, I have always heard scone to rhyme with stone. Am I being whooshed or are you Canadians just weird? I used the recipe in the link. I made a couple small changes- didn’t use currents. Instead I zested half an orange and mixed into the flour. I didn’t roll them into balls, but instead patted it out to about 3/4 inch thick and cut with 2in cutter. Baked for about 15-17 minutes. Perfect!!! ---
**Author:** ![Brynda](https://avatars.discourse-cdn.com/v4/letter/b/e79b87/32.png) [@Brynda](https://boards.straightdope.com/u/Brynda)\ **Post date:** [January 2, 2013, 4:14am UTC](https://boards.straightdope.com/t/british-style-scone-recipe-needed/645724/25 "2013-01-02T04:14:27Z")
Glad it worked for you! I like the sound of the changes you made. ---
**Author:** ![Princhester](https://avatars.discourse-cdn.com/v4/letter/p/3e96dc/32.png) [@Princhester](https://boards.straightdope.com/u/Princhester)\ **Post date:** [January 2, 2013, 4:56am UTC](https://boards.straightdope.com/t/british-style-scone-recipe-needed/645724/26 "2013-01-02T04:56:46Z")
> [@IvoryTowerDenizen](#): > > … I zested half an orange and mixed into the flour You did _what!_ Blasphemy. Scones are a plain thing that provide a platform for butter, jam and cream. What you’ve produced is little orange flavoured bun-lets. Not scones. ---
**Author:** ![bengangmo](https://avatars.discourse-cdn.com/v4/letter/b/50afbb/32.png) [@bengangmo](https://boards.straightdope.com/u/bengangmo)\ **Post date:** [January 2, 2013, 9:10am UTC](https://boards.straightdope.com/t/british-style-scone-recipe-needed/645724/27 "2013-01-02T09:10:05Z")
Scones are best with sultanas! Or cheese ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [January 2, 2013, 9:34am UTC](https://boards.straightdope.com/t/british-style-scone-recipe-needed/645724/28 "2013-01-02T09:34:22Z")
> [@Weedy](#): > > The less the dough is handled, the lighter the scones will be. Quoted for emphasis. When making scones, once the liquid is added to the flour/fat mix, the absolute minimum of mixing should be employed - and definitely no kneading - just a few stirs with the end of a knife, then tip out the rough dough in a heap and push it gently together as if you would if it was dangerous to touch. ---
**Author:** ![IvoryTowerDenizen](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ivorytowerdenizen/32/17937_2.png) [@IvoryTowerDenizen](https://boards.straightdope.com/u/IvoryTowerDenizen)\ **Post date:** [January 2, 2013, 12:03pm UTC](https://boards.straightdope.com/t/british-style-scone-recipe-needed/645724/29 "2013-01-02T12:03:42Z")
> [@Princhester](#): > > You did _what!_ Blasphemy. Scones are a plain thing that provide a platform for butter, jam and cream. What you’ve produced is little orange flavoured bun-lets. Not scones. And yet tasty. I can live with that. 🙂 I wanted currants but forgot to get them. ☹ I did get whipped butter and a really nice jam, so they were delightful. I also made cucumber and cream cheese sandwiches and little lemon shortbread cookies. No one was complaining. 😃 > [@Mangetout](#): > > Quoted for emphasis. When making scones, once the liquid is added to the flour/fat mix, the absolute minimum of mixing should be employed - and definitely no kneading - just a few stirs with the end of a knife, then tip out the rough dough in a heap and push it gently together as if you would if it was dangerous to touch. Exactly. A few turns to moisten, dumped onto the board and patted into shape and that was it. ---
**Author:** ![midnight-dreary](https://avatars.discourse-cdn.com/v4/letter/m/ba8739/32.png) [@midnight-dreary](https://boards.straightdope.com/u/midnight-dreary)\ **Post date:** [January 3, 2013, 5:32am UTC](https://boards.straightdope.com/t/british-style-scone-recipe-needed/645724/30 "2013-01-03T05:32:02Z")
Cheat’s scone recipe: 1 cup cream 1 cup lemonade 3 cups flour 1 egg Mix together. roll out until about 7cm thick, cut. then cover with milk wash. cook at 120c, until golden and a skewer comes out clean. Eat while warm with butter, jam and whipped cream. heaven! ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 3, 2013, 5:34am UTC](https://boards.straightdope.com/t/british-style-scone-recipe-needed/645724/31 "2013-01-03T05:34:07Z")
> [@midnight-dreary](#): > > Cheat’s scone recipe: > > 1 cup cream > 1 cup lemonade > 3 cups flour > 1 egg > > Mix together. roll out until about 7cm thick, cut. > > then cover with egg wash. cook at 120c, until golden and a skewer comes out clean. > Eat while warm with butter, jam and whipped cream. > heaven! Does “lemonade” here mean a bubbly lemon soft drink, or lemonade like in the US (where it’s just lemons, sugar, and water)? ---
**Author:** ![midnight-dreary](https://avatars.discourse-cdn.com/v4/letter/m/ba8739/32.png) [@midnight-dreary](https://boards.straightdope.com/u/midnight-dreary)\ **Post date:** [January 3, 2013, 5:47am UTC](https://boards.straightdope.com/t/british-style-scone-recipe-needed/645724/32 "2013-01-03T05:47:04Z")
> [@pulykamell](#): > > Does “lemonade” here mean a bubbly lemon soft drink, or lemonade like in the US (where it’s just lemons, sugar, and water)? Bubbly stuff. I usually use scheweppes [http://static.productreview.com.au/pr.products/slemonade\_4d077c3c7dd88.jpg](http://static.productreview.com.au/pr.products/slemonade_4d077c3c7dd88.jpg) The lemonade acts as liquid, sweetener and a raising agent. ---
**Author:** ![bengangmo](https://avatars.discourse-cdn.com/v4/letter/b/50afbb/32.png) [@bengangmo](https://boards.straightdope.com/u/bengangmo)\ **Post date:** [January 3, 2013, 5:54am UTC](https://boards.straightdope.com/t/british-style-scone-recipe-needed/645724/33 "2013-01-03T05:54:04Z")
> [@midnight-dreary](#): > > Cheat’s scone recipe: > > 1 cup cream > 1 cup lemonade > 3 cups flour > 1 egg > > Mix together. roll out until about 7cm thick, cut. > > then cover with milk wash. cook at 120c, until golden and a skewer comes out clean. > Eat while warm with butter, jam and whipped cream. > heaven! That sounds really yummy! ---
**Author:** ![Princhester](https://avatars.discourse-cdn.com/v4/letter/p/3e96dc/32.png) [@Princhester](https://boards.straightdope.com/u/Princhester)\ **Post date:** [January 3, 2013, 7:13am UTC](https://boards.straightdope.com/t/british-style-scone-recipe-needed/645724/34 "2013-01-03T07:13:50Z")
**midnight-dreary** I’m sure you don’t really mean “roll out until 7cm thick” do you? That would give you a scone about, say 15cm (six inches) high! Actually you don’t even need the egg with lemonade scones. If you use self raising flour, the carbonation provided by the fizzy lemonade is enough rising. My recipe (for what I call cheat scones) is just: 750gms SR flour 375ml fizzy lemonade 300ml double cream Note that at least with Australian package sizes, the lemonade and double cream quantities work out to be “one can” and “one carton” respectively. It is consequently an incredibly fast recipe to throw together. ---
**Author:** ![GreedySmurf](https://avatars.discourse-cdn.com/v4/letter/g/a698b9/32.png) [@GreedySmurf](https://boards.straightdope.com/u/GreedySmurf)\ **Post date:** [January 3, 2013, 8:16am UTC](https://boards.straightdope.com/t/british-style-scone-recipe-needed/645724/35 "2013-01-03T08:16:27Z")
> [@Princhester](#): > > **midnight-dreary** I’m sure you don’t really mean “roll out until 7cm thick” do you? That would give you a scone about, say 15cm (six inches) high! > > Actually you don’t even need the egg with lemonade scones. If you use self raising flour, the carbonation provided by the fizzy lemonade is enough rising. > > My recipe (for what I call cheat scones) is just: > > 750gms SR flour > 375ml fizzy lemonade > 300ml double cream > > Note that at least with Australian package sizes, the lemonade and double cream quantities work out to be “one can” and “one carton” respectively. It is consequently an incredibly fast recipe to throw together. Very similar to my wife’s, cheats scones recipe. Also to **pulykamell** , by lemonade we’re referring to Sprite or 7Up. ---
**Author:** ![Colophon](https://avatars.discourse-cdn.com/v4/letter/c/f05b48/32.png) [@Colophon](https://boards.straightdope.com/u/Colophon)\ **Post date:** [January 3, 2013, 11:56am UTC](https://boards.straightdope.com/t/british-style-scone-recipe-needed/645724/36 "2013-01-03T11:56:52Z")
I’m British, and I pronounce it to rhyme with “stone”, and so does my mother, and so did her mother before her. “Scon” is what northerners and other oiks say. So, Americans, pronounce it how you want. (Except “Scahn”. Please don’t say that.) ---
**Author:** ![Leaffan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/leaffan/32/299_2.png) [@Leaffan](https://boards.straightdope.com/u/Leaffan)\ **Post date:** [January 3, 2013, 1:55pm UTC](https://boards.straightdope.com/t/british-style-scone-recipe-needed/645724/37 "2013-01-03T13:55:01Z")
On Wednesdays I go shopping And have buttered scones for tea (Scons. SCONS!) ---
**Author:** ![Colophon](https://avatars.discourse-cdn.com/v4/letter/c/f05b48/32.png) [@Colophon](https://boards.straightdope.com/u/Colophon)\ **Post date:** [January 3, 2013, 2:38pm UTC](https://boards.straightdope.com/t/british-style-scone-recipe-needed/645724/38 "2013-01-03T14:38:40Z")
> [@Leaffan](#): > > On Wednesdays I go shopping > And have buttered scones for tea > > (Scons. SCONS!) Don’t use Monty Python as a pronunciation guide. They can’t even get Raymond Luxury-Yacht right. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 3, 2013, 3:16pm UTC](https://boards.straightdope.com/t/british-style-scone-recipe-needed/645724/39 "2013-01-03T15:16:12Z")
> [@GreedySmurf](#): > > Also to **pulykamell** , by lemonade we’re referring to Sprite or 7Up. This is what I assumed, but wanted to clarify for the American posters here, where lemonade means quite a different thing and you’d end up with flat scones. ---
**Author:** ![Colophon](https://avatars.discourse-cdn.com/v4/letter/c/f05b48/32.png) [@Colophon](https://boards.straightdope.com/u/Colophon)\ **Post date:** [January 3, 2013, 3:54pm UTC](https://boards.straightdope.com/t/british-style-scone-recipe-needed/645724/40 "2013-01-03T15:54:16Z")
I’m intrigued by these lemonade scones. Might be a job for the weekend. Would diet lemonade work OK? My wife is diabetic so these could be sugar-free scones! (Except for the jam.) [Previous page](https://boards.straightdope.com/t/british-style-scone-recipe-needed/645724.md?page=1) [Next page](https://boards.straightdope.com/t/british-style-scone-recipe-needed/645724.md?page=3)