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A scone (/ s k ɒ n / SKON or / s k oʊ n / SKOHN) is a traditional British baked good, popular in the United Kingdom and Ireland.It is usually made of either wheat flour or oatmeal, with baking powder as a leavening agent, and baked on sheet pans.
The other scones on this plate are (clockwise from bottom) a cheese scone, shiny and flat treacle scones, a milk scone, and a fruit scone. In New Zealand, griddle scones are generally cooked as one large disk shaped mass which is divided into wedges for serving, often with golden syrup or jam.
The alternative Super series, denoted SnR, nR Plus or nR+, has an aspect ratio of 3∶2 (or as close as possible) and thus provides a better fit for standard 135 film (35 mm) at sizes of 8 inches or above. 5R is twice the size of a 2R print, 6R twice the size of a 4R print and S8R twice the size of 6R. 4D/6D is a newer size for most consumer ...
Heat oven to 400 degrees F. Mix flours, baking powder, salt, sugar and cinnamon in a medium mixing bowl. Using a pastry cutter or two knives, cut in butter until mix resembles fine meal.
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Heat oven to 425 degrees F. In a large bowl, whisk together flour, baking powder, sugar and salt. Cut in butter using a pastry blender or two knives until mixture resembles a coarse meal.
Plain loaf; Bloomer – hand-shaped loaf with rounded ends, often with deep diagonal slashes made to the top before baking, tray baked [4] Tiger bread; Cottage loaf; Batch loaf; Cob – bread loaf of a roughly spherical shape, slightly flattened; Bun. Barm cake; Scuffler; Stottie cake; Tattie scone; Fadgie; Lancashire oven bottom; Bap; Roll; Sub
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