Grandma Noon's Scottish Scones
photo by Annacia
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
10 scones
ingredients
- 4 cups all-purpose flour
- 1 cup brown sugar, packed
- 1 1⁄2 tablespoons baking powder
- 1⁄2 teaspoon salt
- 2 tablespoons shortening
- 1 cup milk
- 1 egg white, beaten
- 1 egg yolk
directions
- Preheat oven to 375 degrees Fahrenheit.
- Mix dry ingredients together.
- Cut in shortening until mixture resembles a bowl of small marbles.
- Add milk and beaten egg white and blend well. Add more milk slowly if mixture is dry.
- Turn onto floured cutting board.
- Knead slightly.
- Roll out 1 inch thick.
- Brush with egg yolk evenly over top.
- Cut into diamond shapes.
- Bake at 375 degrees Fahrenheit for 15 to 20 minutes until top is golden brown.
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Reviews
-
The flavor in these scones is marvelous. I made a 1/2 recipe and to make them even more diabetic friendly I replaced 1/2 a cup of white flour with whole wheat. I used 1/8 cup of Splenda brown sugar and skim milk. They turned out wonderfully. I can't say that they were especially dense even with the whole wheat addition, in fact they rose very well. I added 1/2 a tsp of Penzey's Cake Spice just because I thought it would go very nicely with the brown sugar, it did! In short, throughly wonderful scones that would accept dried fruit and/or nuts very well if one wanted to add them. Thank you Auntie Mags for a keeper scone recipe.
Tweaks
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The flavor in these scones is marvelous. I made a 1/2 recipe and to make them even more diabetic friendly I replaced 1/2 a cup of white flour with whole wheat. I used 1/8 cup of Splenda brown sugar and skim milk. They turned out wonderfully. I can't say that they were especially dense even with the whole wheat addition, in fact they rose very well. I added 1/2 a tsp of Penzey's Cake Spice just because I thought it would go very nicely with the brown sugar, it did! In short, throughly wonderful scones that would accept dried fruit and/or nuts very well if one wanted to add them. Thank you Auntie Mags for a keeper scone recipe.
RECIPE SUBMITTED BY
I have been cooking ever since I can remember. I'm always experimenting with new recipes and new ingredients. Life is too short to make the same thing twice!
I'm an author living in Ontario, Canada with my husband and two picky kids. We will be moving to Savannah, Georgia in the next year so I am honing my Southern cooking skills (although I may NEVER get my husband to like collard greens). I love all the great recipes and info on 'Zaar, and look forward to being more active here.