Scone - Varieties

Varieties

British scones are often lightly sweetened, but may also be savoury. They frequently include raisins, currants, cheese or dates. In Scotland and Ulster, savoury varieties of scone include soda scones, also known as soda farls, and potato scones, normally known as tattie scones, which resemble small, thin savoury pancakes made with potato flour. Potato scones are most commonly served fried in a full Scottish breakfast or an Ulster fry.

The griddle scone (or "girdle scone" in Scots) is a variety of scone which is fried rather than baked. This usage is also common in New Zealand where scones, of all varieties, form an important part of the traditional cuisine.

Other common varieties include the dropped scone, or drop scone, like a pancake, after the method of dropping the batter onto the griddle or frying pan to cook it, and the lemonade scone, which is made with lemonade and cream instead of butter and milk.

Also, there is the fruit scone or fruited scone, which contains currants, sultanas, peel and glace cherries, which is just like a plain round scone with the fruit kneaded into the dough.

In some countries one may also encounter savoury varieties of scone which may contain or be topped with combinations of cheese, onion, bacon, etc.