Secrets of the Superhuman Food Pyramid: Negative Effects of Scones

Scones are a type of quick bread said to have originated from Scotland. The name was supposedly derived from the historical location called Stone of Destiny or Scone where kings of that country were crowned. The original scone was round and flat and it was traditionally served cut into 4 triangular pieces. The whole loaf was called bannock and the pieces were called scones.

While scones today can come in a variety of shapes, the most commonly adopted form is round. The original Scottish scone was also griddle-baked or fried rather than baked as is currently typical. Other modern modifications are the use of wheat flour (barley or oats were originally used), baking powder, various types of oils and fats for shortening, and natural or artificial flavoring.

As with most commercial baked products nowadays, store-bought scones offer a lot of empty calories and very little nutrition. This is due to the modern ingredients used to manufacture them. Continue reading to know more about the negative effects of scones (and be sure to also check out the recommended soak times for beans, grains, legumes, nuts and rice.) Continue reading