>>>> An Australian scone is a sweet thing - I wouldn't have picked it as
>>>> the same as an American biscuit.
>>>
>>> Really? The scones I'm used to don't become sweet until after you've
>>> spread on the jam and cream.
>>
>> Then you're making them wrong.
>
> Nonsense. I'm with Peter. Cheese scones, herb scones etc. Some plain
> scone recipes include sugar but many don't.

You're not exactly with Peter ... unless you are spreading jam and cream
on those cheese scones.

On Thu, 25 Aug 2011 10:32:46 +0100, Jonathan de Boyne Pollard
> wrote:

>>>>> An Australian scone is a sweet thing - I wouldn't have picked it as
>>>>> the same as an American biscuit.
>>>>
>>>> Really? The scones I'm used to don't become sweet until after you've
>>>> spread on the jam and cream.
>>>
>>> Then you're making them wrong.
>>
>> Nonsense. I'm with Peter. Cheese scones, herb scones etc. Some plain
>> scone recipes include sugar but many don't.
>
>You're not exactly with Peter ... unless you are spreading jam and cream
>on those cheese scones.

But mark the "etc". Aus and other scones may be plain: you use these
much like bread. And they can be either separate small ones or one
bigger round marked into triangles (I think an American reader
mentioned triangles, too).

As I've mentioned before, accidental experience reveals that
overcooking Brit-type plain scones results in something not at all
unlike a plain biscuit, so it's easy to understand the AmE usage.

--
Mike.

On Thu, 25 Aug 2011 21:02:55 +0100, Mike Lyle
> wrote:

>On Thu, 25 Aug 2011 10:32:46 +0100, Jonathan de Boyne Pollard
> wrote:
>
>>>>>> An Australian scone is a sweet thing - I wouldn't have picked it as
>>>>>> the same as an American biscuit.
>>>>>
>>>>> Really? The scones I'm used to don't become sweet until after you've
>>>>> spread on the jam and cream.
>>>>
>>>> Then you're making them wrong.
>>>
>>> Nonsense. I'm with Peter. Cheese scones, herb scones etc. Some plain
>>> scone recipes include sugar but many don't.
>>
>>You're not exactly with Peter ... unless you are spreading jam and cream
>>on those cheese scones.
>
>But mark the "etc". Aus and other scones may be plain: you use these
>much like bread. And they can be either separate small ones or one
>bigger round marked into triangles (I think an American reader
>mentioned triangles, too).
>
>As I've mentioned before, accidental experience reveals that
>overcooking Brit-type plain scones results in something not at all
>unlike a plain biscuit, so it's easy to understand the AmE usage.

WIWAL, if we ran out of bread for school lunch, my mother would bake a
"scone loaf", which we would use instead. It wasn't sweetened and used
the same scone dough as normal scones but was loafed instead of
bunned.
--
Richard Bollard
Canberra Australia

To email, I'm at AMT not spAMT.

> As I've mentioned before, accidental experience reveals that
> overcooking Brit-type plain scones results in something not at all
> unlike a plain biscuit, so it's easy to understand the AmE usage.

.... or even a possible mode for invention of the foodstuff in the first
place. (-:

On Fri, 26 Aug 2011 15:50:18 +1000, Richard Bollard
> wrote:

>On Thu, 25 Aug 2011 21:02:55 +0100, Mike Lyle
> wrote:
[...]
>>
>>But mark the "etc". Aus and other scones may be plain: you use these
>>much like bread. And they can be either separate small ones or one
>>bigger round marked into triangles (I think an American reader
>>mentioned triangles, too).
>>
>>As I've mentioned before, accidental experience reveals that
>>overcooking Brit-type plain scones results in something not at all
>>unlike a plain biscuit, so it's easy to understand the AmE usage.
>
>WIWAL, if we ran out of bread for school lunch, my mother would bake a
>"scone loaf", which we would use instead. It wasn't sweetened and used
>the same scone dough as normal scones but was loafed instead of
>bunned.

Yes, that's one of my family memes, too, except that my mother never
baked it in a loaf tin. I do it myself sometimes, too: delicious
straight out of the oven. There's soda bread, of course...

--
Mike.