I have always been a fan of Snickers candy bars but when they started producing them with different nuts, I just about lost it. My personal choice is still Almond Snickers but I'm crazy about this candy bar in any flavor. There is no better way to enjoy them when baked into a light, flakey scone.. They are after all "a bit of Heaven in your hand" (to quote a very bright gal, me). This recipe gave me 20 mini scones plus an additional four on a baking sheet. They are so rich and delectable that a mini scone is just right to satisfy, but, two are just that much tastier.🐝💜
A scone is a single-serving quick bread/cake, usually made of wheat, barley or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often lightly sweetened and occasionally glazed with egg wash. The scone is a basic component of the cream tea or Devonshire tea. It differs from teacakes and other sweet buns that are made with yeast.
The pronunciation of the word within the English-speaking world varies. According to one academic study, two-thirds of the British population pronounce it /ˈskɒn/ (rhymes with gone) with the preference rising to 99% in the Scottish population. This is also the pronunciation in Ulster, as well as among Australians and Canadians. Others, including natives of the Republic of Ireland and the United States, pronounce the word as /ˈskoʊn/ (rhymes with tone). British dictionaries usually show the /ˈskɒn/ form as the preferred pronunciation, while recognising the /ˈskoʊn/ form.
The Oxford Dictionaries explain that there are also regional and class differences in England connected with the different pronunciations:
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.
The difference in pronunciation is alluded to in a poem:
I asked the maid in dulcet tone
To order me a buttered scone;
The silly girl has been and gone
And ordered me a buttered scone.
The Oxford English Dictionary reports that the first mention of the word was in 1513. Origin of the word scone is obscure and may, in fact, derive from different sources. That is, the classic Scottish scone which, according to Sheila MacNiven Cameron in The Highlander's Cookbook, originated as a bannock cut into pieces; and the Dutch schoonbrood or "spoonbread" (very similar to the drop scone); and possibly other, similar and similarly named quick breads, may have made their way onto the British tea table, where their similar names merged into one.
Thus, scone may derive from the Middle Dutch schoonbrood (fine white bread), from schoon (pure, clean) and brood (bread), and/or it may also derive from the Scots Gaelic term sgonn meaning a shapeless mass or large mouthful. The Middle Low German term schöne meaning fine bread may also have played a role in the origination of this word. And if the explanation put forward by Sheila MacNiven Cameron be true, the word may also be based on the town of Scone (/ˈskuːn/) (Scots: Scuin, Scottish Gaelic: Sgàin) in Scotland, the ancient capital of that country – where Scottish monarchs were still crowned, even after the capital was moved to Perth, then to Edinburgh (and on whose Scone Stone the monarchs of the United Kingdom are still crowned today). I found information on line and looked into, applied and was accepted as a Scone. So, I am a Scone.