Scottish Scones
"(Note: recipe has been corrected - please use 1 cup of milk, not 2)
These scones are lighter than many and easy to make. They tend to dry out after the first day, so store any left-overs in an airtight container. Over the years, my dad has made many variations on this recipe, substituting the currents with dried cranberries or dried strawberries and often adding lemon or orange zest. They're also great plain, if you're not a fan of dried fruit. I eat mine warm with butter and honey."
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
8 scones
- Serves:
- 8
ingredients
- 1 tablespoon vinegar
- 1 cup milk
- 2 cups unsifted all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1⁄3 cup shortening
- 1⁄2 cup seedless raisins (optional) or 1/2 cup currants (optional)
- 1 egg yolks, beaten or 2 -3 tablespoons milk
- sugar
directions
- Preheat the oven to 450 F (230 C).
- Stir the vinegar into the milk, and set aside.
- Combine the flour, sugar, salt, and baking soda in a mixing bowl, and stir well to blend. Cut in the shortening unti lthe mixture resembles coarse crumbs. Stir in the raisins, currents, or other dried fruit.
- Add the milk mixture to the dry ingredients alla t once and stir it with a fork until all ingredients are moistened.
- Turn the mixture onto a lightly floured board and knead it gently about 20 times.
- Place the dough on an ungreased cookie sheet. Pat or roll the dough out to a 1/2 inch (12 mm) thick circle. Cut into 8 wedges but do not separate.
- Brush the unbaked scones with the egg yolk or extra milk and sprinkle sugar on top.
- Bake in the preheated oven for 12-15 minutes or until done.
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Reviews
-
Top notch, reminds me of great Aunts scones (She was from Inverness). Like Dekes said these are way beyond 5 stars. -
The best scones I've ever had...absolutely freaking delicious. I wish I could give this recipe ten stars. -
Please check the recipe....I think you should only use 1 cup milk --- you have 2 cups of milk....
RECIPE SUBMITTED BY
I've recently completed my undergrad degree, and I'm taking some time off before returning to grad school. I've done lots of cooking since graduating, and I continue to collect more recipes than I could ever possibly make.
I'm a vegetarian, and I try to make environmentally sustainable and socially conscious food choices, using local, organic, and fair trade products whenever possible. I believe that any food experience should be enjoyed holistically, with appreciation for the flavour, texture, smell, and appearance of a dish, and consideration for where the ingredients have come from and the processes they've undergone before arriving in my kitchen.
I discovered earlier this year that I have Celiac Disease and a dairy intolerance, so I'm learning new ways to cook and eat in a world full of wheat and dairy. A sad goodbye to sandwiches, pizza, beer, and cinnamon buns.
