Australian breads

A scone ( or ) is a traditional British and Irish baked good, popular in the United Kingdom, Ireland, Canada, Australia and New Zealand. In the US, scones are a different baked product from the rest of the world, usually sweeter, triangular in shape and served on their own. Scones are usually made of either wheat flour or oatmeal, with baking powder as a leavening agent, and baked on sheet pans, or fried in a frying pan. A scone can be either lightly sweetened or savoury, and can be occasionally glazed with egg wash. The sweetened scone is a basic component of the cream tea, and the afternoon

small, round, flat yeast-leavened bread

spiced sweet bun made with currants or raisins and marked with a cross on the top, traditionally eaten on Good Friday

A crumpet () is a small griddle bread, originating from the United Kingdom, made from an unsweetened batter of water or milk, flour, and yeast. It has since become popular in Australia, Canada, New Zealand, and South Africa.

Australian bread

Bread topped with nonpareils

seedcakes baked by Aboriginal Australians

thumb|Cruffin at Mr. Holmes Bakehouse thumbnail|Assorted box of cruffins by Lune Croissanterie A cruffin or croffin is a hybrid of a croissant and a muffin. The Viennoiserie is made by proofing (also called proving) and baking laminated dough in a muffin mould. The cruffin is then filled with a variety of creams, jams, crème pâtissières or curds, and then garnished.