I used to hate scones. I believed scones were served with tea to appear “fancy”, when really they were just dry, sad excuses for a pastry. I’ve never had a good scone until I “stole” this recipe, thanks to my partner-in-crime Malina (thanks!). I made these raspberry scones on Friday, accompanied by Meyer lemon marmalade, and earl grey tea for breakfast.

Scones originated from Scotland and were originally made with oats. Did you know that only Americans pronounce scone as scone (rhyming with cone)? Most of the UK, Australia, Canada and New Zealand pronounce it as “skon” (rhymes with con) or “skoon” (rhymes with spoon). The Scottish prefer “skon”.

Scone vs. biscuit.. What’s the difference? Scones typically use butter and cream (sometimes soured/plain milk) — giving it a more cakey crumb. Whereas biscuits use butter in combination with lard and buttermilk/plain milk — creating a flakier or airier texture than scones. Some people might argue that scones are sweet and biscuits are meant to be savory. But nowadays, where people dip bacon in chocolate and make tarragon ice cream, anything goes.

So to make the perfect scone? Well a magician with a stolen trick doesn’t reveal their secrets now do they? 😉