Scones (United Kingdom)

History & Origin
Mentioned as early as the 16th century, scones are believed to take their name from the Stone of Scone, a symbol
of the coronation of Scottish kings. Originally, scones more closely resembled
a round, flat bread, made from oats, cooked on a griddle and then cut into
triangular pieces. Over time, the recipe evolved: oats were replaced by
wheat flour, and baking powder was added in the 19th century, giving them
their characteristic airy texture. Today, they are an icon of the English tea time,
served warm with "clotted cream" and jam.

Description
The scone is all the charm of "Tea time" in one bite: a crumbly
yet soft texture, lightly sweetened, almost neutral, making it the ideal base for
clotted cream and jam. Warm, fresh from the oven, it reveals delicate
butter aromas and a comforting chewiness, simple yet elegant.

Ingredients: Flour (gluten), butter, sugar, milk, baking powder, salt and egg.