ON THE ORIGIN OF THE SCONE
From: Food History: The History of Scones
This Scottish quick bread is said to have taken its name from the Stone of Destiny (or Scone), the place where Scottish kings were once crowned. The original triangular-shaped scone was made with oats and griddle-. Today's versions are more often flour-based and baked in the oven. They come in various shapes including triangles, rounds, squares and diamonds.
Actually, Scone is the old location. The Stone of Destiny isn't there anymore. According to The Stone of Scone (reprinted from "The Highways and Byways of Central Scotland" by Seton Gordon (b. 1886)
A few miles up the river from Perth is the site of the historic Abbey of Scone, where the kings of Scotland were crowned. But the glory of Scone has long departed, for, even in the time of the writing of the old "Statistical Account"...."on the spot where our ancient kings were crowned there now grows a clump of trees." At Scone the Coronation Stone or Stone of Destiny was "reverently kept for the consecration of the kings of Alba" and, according to an old chronicler, "no king was ever wont to reign in Scotland unless he had first, on receiving the royal name, sat upon this stone at Scone, which by the kings of old had been appointed to the capital of Alba." The Stone of Destiny, now in Westminster Abbey (at the time this was written), is an oblong block of RED SANDSTONE, some 26 inches long by 16 inches broad, and 10 1/2 inches deep: on the flat top of the stone are the marks of chiseling.
Some think the word "scone" has nothing at all to do with the Stone. Some say "scone" came from the Gaelic word "sgoon" and rhymed with "gone". Others believe the name is derived from the Dutch word "schoonbrot" meaning fine white bread or from the German word "sconbrot" meaning 'fine or beautiful bread'.
Whatever the origins, there are many recipes for scones and toppings and ways to serve them. Try this delectable one below:
ORANGE POPPYSEED SCONES
2 1/4 cups flour
1/2 cup sugar
1/4 cups poppy seed
1 tsp cream of tartar
3/4 tsp baking soda
1/2 tsp salt
1/2 cup butter
1/4 cup orange juice
1 large egg
1 tsp orange peel
1. Preheat oven to 375 degrees F.
2. Mix all dry ingredients together. Cut butter into flour mixture
until it resembles cornmeal.
3. Beat the egg slightly into the orange juice; add liquid mixture to
dry mix and gently shape dough into a ball.
4. Cut the ball in half, and pat each half out on a floured surface
into a circle about 1/2 inch thick, and 8 inches around. Cut into
wedges and place on a baking sheet.