Many countries have a basic staple using flour from a variety of cereal sources.
It could be wheat, maize, corn or oats.
They are very popular, and the recipes so simple that they are known as flat breads.
There is evidence to prove that flat breads have been eaten for centuries, such as in Ancient Egypt and other civilizations.
The main ingredient is flour which is obtained by grinding down the grain of the cereal until it becomes a powder and is then mixed with a liquid which may be water, milk, oil or yogurt. 
The resulting dough is rolled out or fashioned into flat thin circular shapes which are cooked quickly on a hot fire or heat source.
The flat breads can be enhanced by adding salt, potatoes, herbs and other flavourings, and are generally used to accompany savoury or sweet dishes.
The basic flat bread mix can be turned into something more substantial by adding a raising agent such as yeast, which will expand and turn it into a bread.
As people have moved around the world, either on holiday or for work purposes, they eat examples of these simple staples and show how they can differ depending on the country of origin.
India has Naan Bread, Italy has Pizza, France has Crepes and Mexico has Tortlllas to name but a few of the more popular and well known.
They were and are seen as a simple way of creating food from the cereals which people had access to.
In the U.K. Bannocks, Oatcakes, and Potato Scones which are all flat with no raising agent, were most common in Ireland and Scotland.
In England, many cereal doughs had a raising agent added such as yeast, eggs or bicarbonate of soda with often the addition of sugar and fruit to enrich the dough to make breads and buns.
The scone, which can be included as a flatbread, appears in many places including the U.S. It is thought to have originated in Scotland, where it was cooked as a large flat round made from oats, on a griddle, very similar to the making of Irish Soda Bread.
Today, scones are smaller and round and contain more raising agent.
They are hugely popular and very versatile and easy to make and lend themselves to all sorts of flavourings and additives as can be sweet or savoury.
There are many scone recipes varying from basic to quite decadent.
The raising agent is usually baking powder, (baking soda and cream of tartar),but other sources can be citrus juice, cider vinegar added to milk, buttermilk, yogurt, and also a beaten egg or two.A popular Australian recipe uses lemonade to mix, which gives sweetness and plenty of carbon dioxide as a raising agent.
The mix can also be made richer by using cream instead of milk, and a spoonful of mayo has also been tried.
These alterations can turn the humble scone into a luxury treat.
They are cheap and easy to make, and although generally associated with cream and jam for afternoon tea, can be equally delicious as a savoury with a bowl of soup or as a casserole topping.
Listed below are some suggested variations to a basic scone dough.
1. Add blueberries
2.Add cherries.(Use chopped glace cherries, but rinse in warm water to remove the syrup and roll lightly in flour before adding to scone dough, as otherwise they will sink to scone base).
3. Add raisins/currants/sultanas/cranberries.
4.Add chocolate chips.
5.Add gin/rum/ whisky. (Be careful not to make mix too wet with liquid).
6.Add lemon /orange juice.(As above)
7. Add curry powder.
8.Add cinnamon.
9.Add grated cheese.
10.Add herbs / lavender
11.Add finely chopped veg.
12.Add finely chopped chillis.
13)Add finely chopped nuts.
14) Add chopped ham /chicken.
15)Add treacle / honey (Carefully).
16) Cut out circles and arrange over top of a meat /chicken/ vegetable pie.
Basic Scone Dough. Makes around 10 scones.
500 g plain flour
25g baking powder
80 g unsalted butter
80 caster sugar
250ml milk
2 eggs (May need an extra egg for egg wash).
Flour for dusting and some egg wash for brushing tops of scones.
Oven 220`C, 200`C,(Fan), Gas 7.
Cooking time approximately 10 minutes.
Utensils:
2 bowls (1 large for flour,sugar, b.powder and butter)
(1 small for milk, egg mix).
Scales for weighing out dry ingredients.
Sieve for flour and baking powder.
Teaspoon/measure for baking powder.
Knife for cutting butter into cubes.
Wooden spoon for mixing.
Spatula for cleaning bowl.
Fork for beating eggs.
Measure for milk.
Brush for egg washing scones.
A baking board or similar to roll out dough.
Rolling pin.
Scone cutter.
1 large tray or 2 smaller trays for baking scones. Line with non stick parchment.
Timer.
Cooling tray.
Method:
Weigh out ingredients.
Sieve flour and baking powder into large bowl.
Cut butter into rough cubes and add to flour mix.
With fingers, rub butter into flour mix until it resembles fine breadcrumbs
(Keep ingredients and hands cool)
Add sugar.
Beat eggs and milk together.
Make well in centre of flour mix and add the egg/milk mix gradually. (Not all at once as it may make the dough too wet.)
Mix with wooden spoon, but best results are with your hand.
Do not overwork, The dough should resemble a soft slightly sticky consistency. If it is too dry, add a little more liquid, and if it is too soft and wet, add a little more flour.
Over mixing will make the scones tough and dense. Just make sure all the flour is mixed in.
Have a floured board ready and scrape all the contents of the bowl on to the board. Give it a dusting of some more flour and start to gently form the mix into a large ball.
Very gently roll out with rolling pin until dough is approximately 3cm thick.
(If it is too thick it will undercook, and if too thin will overcook and burn).
Dust with more flour if needed to prevent sticking to board.
Take scone/pastry cutter and cut out dough.(Dont` twist cutter as that prevents rising). Place scones on baking tray.
Gather up the dough that is left and repeat process with rolling and cutting.
Brush tops of scones with egg wash. (You may need another egg to do this).
Place scones on top shelf of oven.
Bake for around 10 minutes. Depending on size, may need a little longer.
Scones should be golden brown on the top, and light and fluffy when scone is broken.
Transfer scones to a wire tray to cool.
Delicious warm with butter or cream and jam.
Scones can be stored in an airtight tin or container for a few days. They also freeze well.
Additions.:
For any dry additions suggested above such as cinnamon or herbs, they can be added at the "dry" stage of the mix.
Other additives are best after the liquid has been added to scone mix.
Any extra liquid such as fruit juice should be carefully added first along with a little of the egg /milk mix to avoid scone dough becoming too wet and sticky.
Quantities of these additives depend on personal taste. Not to be overdone.
Scones can be made and baked quickly, can be a sweet or savoury, and are universally popular.
Although generally seen as a snack, they can also be used as the basis of a light meal with for example, smoked salmon and cream cheese or bacon and black pudding.
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