A small, individually sized quick bread, usually round or wedge-shaped, leavened with baking powder or soda rather than yeast.
Scones originated in Scotland, evolving from early oat-and-griddle cakes into the flour-and-butter version baked in an oven that's standard today. The dough is a soft, lightly worked mixture of flour, butter, and a leavening agent, which gives a properly made scone its light, flaky crumb and tender interior; overworking the dough is the most common cause of a dense, tough result. Sweet scones, served with clotted cream and jam as part of British afternoon tea, are the most familiar form, but savory versions made with cheese, herbs, or vegetables are also common. Scones differ from American biscuits mainly in typically containing egg and a touch more sugar, giving a slightly richer, sweeter result.