This Scottish QUICK BREAD is said to have taken its name from the Stone of Destiny (or Scone), the place where Scottish kings were once crowned. The original triangular-shaped scone was made with oats and griddle-baked.

In the British Isles, these scones came to be popular with tea. The scone is served warm under a blanket of Devonshire cream and strawberry jam or Curd. To eat, take a tea knife and split the scone in half across it's girth.  Then spread a little jam or curd on the area of the scone's crumb face, the size you might expect to bite elegantly. Top this with as much or as little Devonshire Cream as you wish and eat just that mouthful.  For true English elegance, do not spread the whole half at one time, and most certainly not the whole scone! This is considered inelegant in those circles where people know about such matters as tea-table etiquette!