Question: What nationality is the quick read that is called scones when cut in wedges?

full_context: Document 1: Cinnamon roll: A cinnamon roll (also cinnamon bun, cinnamon swirl, cinnamon Danish, and cinnamon snail) is a sweet roll served commonly in Northern Europe and North America. In Denmark, it is the most common form of wienerbrød ('Vienna Bread') and is known as "Kanelsnegl"; 'cinnamon snail'. In North America, its common use is as breakfast or dessert. Its main ingredients are flour, cinnamon, sugar, and butter, which provide a robust and sweet flavor. In some places, it is eaten as a breakfast food and is served with cream cheese or icing.
Document 2: Balep: Balep is a Tibetan bannock quickbread. There are also other types of Tibetan cuisine "balep" breads and fried pies including:
Document 3: Wähe: The term Wähe (which derives from the dialect in the regions of Basel, Zurich, Baden and Alsace) refers to a flat cake typical of the Swiss and Alemannic cuisine. A "Wähe" is prepared basically with short pastry - also known in German as "Kuchenteig" - and a topping of either fruits, vegetables or cheese. "Wähen" are sometimes prepared with yeast dough and occasionally with puff pastry. A Wähe is made with a mixture of milk (or cream) and eggs, and it rises to become thick and yellow when baked. The fruits or vegetables are baked together with the Wähe. The preparation is thus very similar to that of the French Quiche or Tarte.
Document 4: List of Pakistani breads: This is a list of Pakistani breads. Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of humanity's oldest foods, having been of importance since the dawn of agriculture. Pakistan is a sovereign country in South Asia. With a population exceeding 180 million people, it is the sixth most populous country and with an area covering 796,095 km (307,374 sq mi ), it is the 36th largest country in the world in terms of area. Pakistani cuisine is a refined blend of various regional cooking traditions of South Asia. Pakistani cuisine is known for its richness and flavour. Within Pakistan, cuisine varies greatly from region to region, reflecting the country's ethnic and cultural diversity.
Document 5: Bhutanese cuisine: Bhutanese cuisine (Dzongkha: འབྲུག་ཟས་; Wylie: "brug-zas") employs a lot of red rice (like brown rice in texture, but with a nutty taste, the only variety of rice that grows at high altitudes), buckwheat, and increasingly maize. Buckwheat is eaten mainly in Bumthang, maize in the Eastern districts, and rice elsewhere. The diet in the hills also includes chicken, yak meat, dried beef, pork, pork fat, and lamb. Soups and stews of meat, rice, ferns, lentils, and dried vegetables, spiced with chili peppers and cheese, are a favorite meal during the cold seasons. "Zow shungo" is a rice dish mixed with leftover vegetables. "Ema datshi" is a spicy dish made with large, green chili peppers in a cheesy sauce (similar to chili con queso), which might be called the national dish for its ubiquity and the pride that Bhutanese have for it. Other foods include "jasha maru" (a chicken dish), "phaksha paa" (dried pork cooked with chili peppers, spices, and vegetables, including turnips, greens, or radishes), "thukpa", "bathup", and fried rice. Cheese made from cow's milk called "datshi" is never eaten raw, but used to make sauces. "Zoedoe" is another type of cheese made in the Eastern districts, which is added to soups. Zoedoe is normally greenish in color and has a strong smell. Other types of cheese include Western types like Cheddar and Gouda. Western Cheese is made in the Swiss Cheese Factory in Bumthang or imported from India.
Document 6: Bannock (food): Bannock is a variety of flat quick bread or any large, round article baked or cooked from grain. When a round bannock is cut into wedges, the wedges are often called "scones". However, in Scotland the words "bannock" and "scone" are often used interchangeably.
Document 7: List of pies, tarts and flans: This is a list of pies, tarts and flans. A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savory ingredients. A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savory, though modern tarts are usually fruit-based, sometimes with custard. Flan, in Britain, is an open pastry or sponge case containing a sweet or savory filling. A typical flan of this sort is round, with shortcrust pastry.
Document 8: Bread bowl: A bread bowl is a round loaf of bread which has had a large portion of the middle cut out to create an edible bowl. They are typically larger than a roll but smaller than a full sized loaf of bread. Bread bowls can be used to serve chili, New England-style clam chowder, and other thick stews (often, but not always, with a cheese or cream base). Soups with thinner bases are not generally served in bread bowls, as the broth would make the bread get too soggy too quickly. The bread becomes flavored as it absorbs some of the stew's base, and can be eaten after the stew has been eaten.
Document 9: Turli Tava: Turli tava (vegetable and meat stew) has its name origin in Turkish words "turli" ("türlü" in modern Turkish) meaning "mixed" and "tava", a pottery dish. It is a common main course dish for Macedonia and the rest of the southern Balkans. Turli tava is made out of potatoes, rice, okra, eggplant, carrots, peppers, pork, beef or lamb. All these ingredients are mixed and baked in an oven in a traditional pottery dish (tava).
Document 10: Hot cross bun: A hot cross bun is a spiced sweet bun made with currants or raisins, marked with a cross on the top, and traditionally eaten on Good Friday in the British Isles, Australia, Canada, India, Ireland, New Zealand, South Africa and some parts of America. The buns mark the end of Lent and different parts of the hot cross bun have a certain meaning, including the cross representing the crucifixion of Jesus, and the spices inside signifying the spices used to embalm him at his burial. They are now available all year round in some places. Hot cross buns may go on sale in the United Kingdom, Australia and New Zealand as early as New Year's Day or after Christmas.
Document 11: Yong Peng bread: Yong Peng bread, or also known as Hock Chew style bread, is a type of bread baked by the Chinese people of Yong Peng. It is a type of traditional bread, in round shape, baked with yeasts, and comes in 2 varieties. The plain sweetened version is the mainstream type, while the sesame type is the other type. This bread is very unusual because it is still being baked and produced using traditional methods. Often wrapped in thin plastic and newspaper, it does not have any labels, nor any nutritional and calorie contents. It can be kept for a very long timely by storing it in a freezer.
Document 12: Butter pie: A butter pie is a traditional savoury pie consisting mainly of onions and potatoes. It is also sometimes served on a savoury barm cake. The pie is stocked by fish and chip shops, sandwich shops, local corner shops and some supermarkets within Lancashire.
Document 13: Flaky pastry: Flaky pastry, also known as blitz pastry or rough puff, is a light and flaky unleavened pastry that is similar to, but distinct from, puff pastry. Flaky pastry relies on large lumps of shortening (approximately 1-in./2½ cm. across) mixed into the dough, as opposed to the large rectangle of shortening in puff pastry. Flaky pastry dough is then rolled and folded in a manner similar to puff pastry.
Document 14: Not cross bun: A not cross bun is a variation on the hot cross bun. It uses the same ingredients but does not have a cross, rather some other type of piped decoration. The not cross bun was first sold commercially in 2013 by an Australian bakery, Sonoma Baking Company. Since this time Not Cross Buns are now made by many other bakeries across Australia
Document 15: Vánočka: Vánočka is a braided bread, baked in Czech Republic and Slovakia (in Slovak called "vianočka") traditionally at Christmas time. It was first referenced during the 16th century, where it could only be made by a baker who was a guild craftsman. During the 18th century, people took the recipe into their homes and began baking it themselves. It is rich in eggs and butter, making it similar to brioche. Lemon rind and rum add color and flavor; the dough can also contain raisins and almonds, and is braided like challah. A "vánočka" may be built from three progressively smaller braids, stacked on top of each other; this is sometimes interpreted as a rough sculpture of the baby Jesus wrapped in cloth and lying in a manger.
ground_truth: Tibetan