Interesting item mentioned in passing in the Record, inter alia:
Scones are to the British what bagels are to New Yorkers. Food historians say that scones actually originated in Scotland, first appearing in a 1513 Scottish poet’s translation of Virgil’s “The Aeneid.” In other words, these quick breads have been around a long time.
Presumably this is Gavin Douglas‘ translation of the Eneados … I can’t seem to find the word ‘scone’ in either volume one or two at Googlebooks, but it uses those ‘long s’es (i.e. the one that looks like an f … fcone doesn’t work, just in case you were wondering).
UPDATE (the next day): Tip o’ the pileus to Neils Grotum and David Smart who tracked down the OED reference and from that found the appropriate section; as one might have reasonable guess, it’s the ‘table-eating’ bit from book seven (VII ii 9-28 according to the OED):
Eneas, and othir chiftanys gloryus,
And the fresch lusty springald Ascanius,
Vndre the branchis of a semly tre
Gan lenyng dovn, and rest thar bodeys fre,
And to thar dyner dyd thame all adres
On grene herbis and sonkis of soft gers:
The flowr sconnys war set in, by and by,
With othir mesis, sik as war reddy;
Syne bred trynschouris dyd thai fyl and charge
With wild scrabbis and other frutis large.
Betyd, as was the will of Jupiter,
For falt of fude constrenyt so thai war,
The other metis all consumyt and done,
The paryngis of thar bred to mowp vp sone,
And with thar handis brek, and chaftis gnaw,
The crustis, and the coffyngis all on raw;
Ne spar thai not at last, for lake of met,
Thar fatale four nukit trynschour forto eyt.
Och ! quod Ascanius, quhou is this befall ?
Behald, we eyt dur tabillis vp and all !
Here’s the page via Google Books …