Ah, scones. Obviously the best of all pastries and finest of all treats (we will accept no arguments on this matter). They are tall, fluffy, rich and yet somehow light, and the perfect conduit for all kinds of delicious toppings.
(This reminds us: at time of writing, our stores are restocked with Devon Cream! Rejoice!)
The humble scone comes in a variety of flavours, but a scone is a scone is a scone, right?
Shockingly, no. There are myriad varieties of scone around the world—which means a whole wide world of scones to try baking and eating. Today, we look at three kinds beyond those at the SconeWitch.
The tattie scone—or potato scone—is a distinctly Scottish variety of scone.
Tattie scones are made from mashed potatoes with butter and salt. This already sounds wonderful. They are cooked in a griddle and served with a big breakfast, which is possibly the only way to improve on a scone made of mashed potatoes.
Like all scones, tattie scones have many different recipes and regional variations galore.
To our eyes, the drop scone appears to be a pancake, though it is actually a variation on drop biscuits, which is when dough is dropped on a hot gridle (like a pancake). Confused yet?
While there is much overlap between types of pastries, a drop scone is a distinct entity—although they are also known as ‘Scotch pancakes’, which further confuses the matter.
Interested in making your own drop scones? Click here to be brought to a recipe used by Queen Elizabeth herself.
The griddle scone is probably the earliest variety of scone, involving cooking the dough in one round griddle and then cutting it into wedges. Originally, this would have been done with oats.
Today, griddle scones are cooked on the stovetop, still in a griddle.
Have you tried baking any of these different scone variations? Did you grow up eating one of these kinds of scones? Let us know below!