Prep 20 mins
Cook 20 mins
This traditional recipe was brought to North America by my Great Grandmother Noon. We love it; it's rich and crumbly, the perfect accompaniment for afternoon tea. It's a real Scottish type of scone-- it's a bit sweet and dense. I suppose you could add raisins to it-- but Grandma Noon might come back and haunt you...
- 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
- 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.
I've been searching for scones like my Scottish granny used to make. These weren't even close. I followed the directions exactly, but thought these were heavy and not particularly good tasting. Sorry.
these were superb. Used skim milk and splenda brown sugar blend and just loved them.
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.