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.