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A scone is a single-serving cake or quick bread. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent, and are baked on sheet pans. They are often lightly sweetened and are occasionally glazed with egg wash. The scone is a basic component of the cream tea or Devonshire tea. It differs from a teacake and other sweet buns, which are made with yeast. == Lexicology == The pronunciation of the word within the English-speaking world varies. According to one academic study, two-thirds of the British population pronounce it with the preference rising to 99% in the Scottish population. Similarly, in some parts of the Republic of Ireland, it is pronounced 'scon'. 〔 This is also the pronunciation of Australians and Canadians. Others, particularly inhabitants of the United States, pronounce the word as , as spelled. British dictionaries usually show the "con" form as the preferred pronunciation, while recognising that the "cone" form also exists.〔Wells, J. C. "(Pronunciation Preferences in British English: a new survey )". University College London, 1998〕 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 and the northern working class, while the second is associated with the south and the middle class. The difference in pronunciation is alluded to in the poem which contains the lines:
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 ''Schönbrot'' 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 () (, (スコットランド・ゲール語: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).〔Weiner and Albright. ''Simply Scones''. St. Martin's Press, 1988, p. 3.〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「scone」の詳細全文を読む スポンサード リンク
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