Prep 10 mins
Cook 10 mins
This is my mum's recipe for a light Scottish scones. They're always a winner.
- 225 g self raising flour
- 1 teaspoon baking powder
- 57 g butter (or Soft Margarine)
- 28 g caster sugar
- 1 egg
- 25 ml milk
- 15 ml milk or 15 ml egg wash to glaze
- Heat Oven to 425oF, 220oC or Gas Mark 7.
- In a bowl put self raising flour, baking powder and butter (or margarine)
- Rub in until mixture resembles fine breadcrumbs.
- Stir in sugar.
- In a measuring jug beat the egg and mix in milk.
- Stir Egg/Milk mixture into the flour and mix until it becomes like a soft dough. (add extra milk if too dry).
- Turn on to a floured table.
- Knead lightly and roll out to 1.5 cm (1/2") thickness.
- Cut into rounds and put onto greased or floured baking tray/sheet.
- Brush tops with a little beaten egg (or milk).
- Bake for 10 minutes or until pale golden brown.
- Remove from oven and put on a wire cooling rack to cool.
These scones have a really lovely delicate flavor. They could be dressed up with all kinds of additional condiments which would enhance them even more. I was wishing I had some Lemon Curd to put on them. MADE FOR SPRING PAC 2010. http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0
A wonderful light scone, though I did have to add a little more flour after adding the milk egg and the dough was a little tacky. Baked for 10 minutes at 200C fan forced oven and they were a beautiful golden brown and made a wonderful morning tea with a little strawberry jam and cream and a cuppa. Thank you C-J from the UK, made for PAC.