Romancing the Scone Trivia Quiz

Answer: Oxford

The original scone is believed to have originated in Scotland and was made from oats. Although there are variations to this, most scones today use a basic recipe of flour, milk and butter - to which assorted other ingredients of your choice can be added to suit your taste. First mentioned in the English Oxford dictionary in 1513, the problem with this product seems to be more to do with the pronunciation rather than the ingredients. It is partly described as the following:

"There are two possible pronunciations of the word scone: the first rhymes with gone and the second rhymes with tone. In US English, the pronunciation rhyming with tone is more common. In British English, the two pronunciations traditionally have different regional and class associations, with the first pronunciation associated with the north of England, while the second is associated with the south".

Answer: Bannock

Early Scottish scones weren't cooked in batches of small individual servings, but round and flat, and the size of a dinner plate. This was known as a bannock, and, after baking, it was cut into triangular shapes called scones. Some people argue that these individual servings were named after the town of Scone in Scotland, where the kings of that country were crowned, but Germany also claims a share in the naming of this food, where it was initially called a "schone". Whatever the case, and without the benefit of baking powder or self-raising flour, early scones would have been pretty hard chomping.

Answer: England

In 2005, a market report calculated that scones sold in English bakeries and supermarkets were worth some 64 million pounds to the economy. That was an increase of nine percent from the previous five years, and it is thought that this was due to not having to make these treats at home, but buying them ready made over the counter instead.

Answer: For storage purposes

Although scones originated in Scotland in triangular form, for many centuries following this, round scones became the tradition. Tradition now however is giving way to convenience when it comes to shape. Square scones are slowly becoming the norm instead, and the reason for this is that one can fit more square scones into a container than round ones. Once upon a time, scones were eaten straight away as they came out of the oven, warm, fresh and light.

They didn't really keep too well for several days after that, as cake does though, so only enough that could be eaten for the immediate meal were usually made at a time. Blame technology for this loss of tradition. Scones can now be stored in the freezer instead until needed, and then reheated in the microwave prior to eating.

Answer: A glass or cup

The lovely round shape of traditional home baked scones came from the way the scone dough was cut out before baking. Home bakers simply rolled out the prepared dough onto a floured bench top, and then used the rim of a glass or small cup to cut out each piece of dough into the familiar perfectly rounded shape of scones remembered from childhood.

This produced a beautifully rounded scone when baked.

Answer: Potato flour

While most scones sold in Britain usually, but not always, have a slightly sweet flavour, the Scottish and Irish, as a general rule, prefer savoury flavoured scones instead. A particular favourite, as far as this goes, are scones made from potato flour.

These are known as "tattie scones" and are quite often served with breakfast in both countries. Did you know you can make flour from potatoes? I didn't.

Answer: Scotland and New Zealand

Griddle scones are also known as girdle scones in Scotland and New Zealand. These are prepared, not by being baked in the oven, but on the top of the stove in a griddle or in a frying pan instead. They are then cut into wedges prior to serving. In New Zealand in particular, a favourite way to serve their griddle scones is with butter and golden syrup. Yum!

Answer: Lemonade

These are called Lemonade scones, which isn't particularly original, but instead of using the more traditional ingredients of flour, milk and butter, these scones are made with Lemonade and cream. They taste quite nice when made by a good cook, and are really lovely and light. I, however, didn't have any Lemonade on hand on the day I tried to cook them, and used Coca-Cola instead. I also forgot the cream. Needless to say, they weren't at all successful.

Answer: Pumpkin

Basically to make pumpkin scones, you just add cooked and mashed pumpkin to the normal scone ingredients. They're surprisingly tasty in fact - and a great way to get the kids to eat this vegetable. Although this recipe had been known for a while, it was made quite famous when Florence Bjelke-Petersen, the wife of the then Premier of Queensland, took to serving pumpkin scones to guests who visited Government House in that state. Date scones are also a favourite in this country apparently, along with chocolate scones and ones made with chocolate chips.

In my opinion these three flavours taste revolting, and nothing like one expects of a scone at all, but each to their own.

Answer: Cheese

In Hungary the name given to the dough used to make their scones is "pogacsa". Other surrounding countries, such as Germany, are beginning to refer to their scones by this name as well. "Scones" though seems much easier to pronounce. A typical pogacsa in Hungary is usually made with a savoury taste and is then topped with cheese and other savoury bits and pieces.

They look like little plump pizzas, but also look rather appealing. Time for dinner!