Recipe by Scandigirl
On our trip to Eastern Canada, we came upon a lovely little Tea Room where they served scones the Scottish way. As soon as we got back home I made these scones for my husband, and he still raves about them...
Top Review by Ames Shaps
I would give this 3.5 stars; there are a few problems with the recipe. First, I think there is too much baking soda in it--the scones turned out with a baking soda taste (not what I'd want). However, the texture was nice and they rose a lot, more like the scones you buy in the store or at Starbucks than the denser scones I'm used to. I also liked that it used buttermilk instead of cream, just health-wise (I used lowfat buttermilk). So just a little disappointed with the taste, although the texture is different than what I'm used to making (but I prefer the denser, harder scones). Maybe substitute some baking powder for some of the baking soda, or just put less in?
- 4 cups flour
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 3 tablespoons sugar
- 1⁄3 cup butter, cut into pieces
- 1⁄4 cup currants
- 1 egg
- 1 1⁄2 cups buttermilk
- 2 tablespoons milk, to brush on scones
- clotted cream or whipped cream, to serve
- preserves, to serve
Directions See How It's Made
- Preheat oven to 425.
- Lightly flour a baking sheet.
- Combine dry ingredients in a large bowl.
- Sprinkle the butter pieces over the flour mixture and cut with pastry blender until it resembles coarse crumbs.
- Blend in currants and make a well in the centre.
- Beat the egg with one cup of the buttermilk in a small bowl and pour into the well.
- Stir the flour mixture until just combined adding more buttermilk if too dry.
- Form the dough into a rough ball and knead 8- 10 times until blended.
- Roll and pat dough to 3/4" thickness and cut into 2 1/2" rounds being careful not to twist the cutter.
- Transfer rounds to baking sheet.
- Brush tops with milk and bake until golden for 15 minutes.
- Transfer to cooling rack and serve warm with clotted cream or whip cream and preserves.