Scones are believed to have originated in Scotland and started as a quick bread, made with oats and griddle baked over an open fire or on top of the stove.
Some say the name “scone” comes from where the Kings of Scotland were crowned, the Stone (Scone) of Destiny. Others believe the name is derived from the Dutch word "schoonbrood" ("schoon" meaning clean and "brood" meaning bread), or from the German word "schonbrot" meaning 'fine or beautiful bread'. Still others say it comes from the Gaelic 'sgonn' a shapeless mass or large mouthful.
Today's versions are more often flour-based and baked in the oven. Scones can be savory or sweet and are usually eaten for breakfast, but are also served with tea and in coffee shops. Scones are the easiest English teatime treat and can be made quickly.
Home-made scones are delicious both hot or cold.
I was looking for a low fat scone recipe, and I found one in the Low Fat Diet Book by David Symes.
You can enjoy these low fat scones at breakfast or at coffee (or tea) time, and there is a large number of spreads and toppings you can have too, but you ought to be careful in not consuming too many kilojoules from your toppings.
8 oz (225 g) of wholemeal flour
1 tsp cream of tartar
1 tsp bicarbonate of soda
1 1/2 Tbsp polyunsaturated oil
1/3 cup skimmed milk
This is what you do:
Preheat your oven at 230 C (450 F) for about 10 minutes.
Meanwhile, mix together the flour, bicarbonate and cream of tartar and sift them into a bowl.
Pour the oil into the flour and gradually add the skim milk till you make a soft dough.
Next, roll out the dough onto a floured surface. Make it 1 inch thick, and cut the dough into 2 inches (5 cm) rounds.
Spray a baking tray, and place the cut dough on it. Now bake the scones the oven at 230 C (450 F) for about 10 minutes.
Source: The Low Fat Diet Book