English fast bread. Si Kang is an English fast bread which originated in England. It is usually round or triangular, soft in taste and golden in appearance. Si Kang's name comes from a Scottish stone with a long history, which is called the Stone of Scon. The traditional scones are triangular, mainly made of oats, and the dough is baked in the mushrooms that bake pancakes. Up to now, it is mainly made of flour and baked in an oven. In Europe, Europeans regard Scone as the protagonist of afternoon tea, which can be eaten with jam and cream.