I met an old friend in the supermarket last week. He was making a beeline for the aisle where the scones were displayed.

I had always heard of scones but never tried them. He said they are delicious and somewhat addictive, and so on that recommendation, I purchased one of the many varieties.

Well I'm not sure that he did me a favor. I am on my third box and there is no end in sight. A cup of tea or coffee and a scone, what could be more perfect? Now I know what all the fuss is about.

What is a scone? It is much easier to describe what a scone isn't. It isn't a biscuit. It isn't a cookie. And it isn't a cake.

Scones originated in Scotland. In fact, some say this Scottish quick bread takes its name from the word Skohn or Skon, which refers to the Stone of Destiny, a place where Scottish kings were supposedly once crowned.

Back then, scones were made of oats. They were rolled into a large round, cut into triangles and cooked on a griddle over an open fire or on top of the stove. Since baking powder hadn't been invented yet, buttermilk was used as the leavening agent. Traditionally, scones were served at high tea.

Today's scones are a little different. They come in many varieties both sweet and savory and are usually made with flour. Baking powder is the leavening agent, and they are baked in the oven.

They come in various shapes including triangles, rounds, squares and diamonds.

Commercial scone mixes and scone pans are available today, too, making it even easier for people to prepare a delicious batch of this tempting treat.

While scones are still popular for tea, they are also enjoyed at breakfast, brunch, lunch, dinner and especially for snacks. The supermarket scones are great!

But nothing beats a warm freshly baked scone from your oven. Just be careful, you wont be able to eat just one. I have included two recipes - one sweet and one savory. Enjoy.

This column has been a collaborative effort between Auburn natives chef Max Hitchcock and his mother, Susan Silverman. They can be reached at Birdscapes@adelphia.net

1 1/2 cups all purpose flour

1 1/2 teaspoons cream of tartar

1/2 teaspoon baking soda

1 teaspoon dry mustard

1/2 teaspoon salt

4 tablespoons (1/2 stick) cold unsalted butter, cut up

1 cup (4 ounces) shredded sharp cheddar cheese

2 tablespoons grated Parmesan cheese

1 large egg

1/2 cup milk

Instead of the cream of tartar and baking soda, you can use 1 1/2 teaspoons baking powder.

Heat oven to 400 degrees. Put flour, cream of tartar, baking soda, dry mustard and salt into a large bowl; mix well. Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granules. Add cheeses and toss to mix.

Break egg into milk and beat with a fork to blend well. Pour this over flour mixture and stir with a fork until a dough forms.

Turn out dough onto a lightly floured board and give 10 to 12 kneads. Cut dough in half. Knead each half briefly into a ball, turn smooth side up, and pat or roll into a 6-inch circle. Cut each circle into six wedges. Place on an ungreased cookie sheet. Bake 12 to 15 minutes or until medium brown. Cool, loosely wrapped in a dish towel, on a wire rack.

4 cups all-purpose flour

1 cup granulated sugar

4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (6 ounces) Nestle Toll House semi-sweet chocolate mini morsels

1 cup golden raisins

1 tablespoon grated orange peel

1 cup (2 sticks) unsalted butter, cut into pieces and softened

2 eggs

1 teaspoon orange extract

In large mixing bowl, combine flour, granulated sugar, baking powder, baking soda and salt. Add morsels, raisins and orange peel; mix well. Cut in butter with pastry blender (or two knives) until mixture resembles coarse crumbs. In a small mixing bowl, combine buttermilk, eggs and orange extract.

Pour buttermilk mixture into flour mixture; mix only until sticky dough is formed. Drop by 1/4 onto greased baking sheets. Bake 18-22 minutes in a preheated 350 degrees oven. Bake only one sheet at a time.

Scone icing

2 cups confectioners sugar

1/4 cup orange juice

1 tablespoon grated orange peel

1 teaspoon orange extract

In small mixing bowl, combine all ingredients. Mix until smooth. Drizzle over scones. Serve warm.