Total Time
30mins
Prep 15 mins
Cook 15 mins

(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.

Ingredients Nutrition

Directions

  1. Preheat the oven to 450 F (230 C).
  2. Stir the vinegar into the milk, and set aside.
  3. 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.
  4. Add the milk mixture to the dry ingredients alla t once and stir it with a fork until all ingredients are moistened.
  5. Turn the mixture onto a lightly floured board and knead it gently about 20 times.
  6. 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.
  7. Brush the unbaked scones with the egg yolk or extra milk and sprinkle sugar on top.
  8. Bake in the preheated oven for 12-15 minutes or until done.

Reviews

(3)
Most Helpful

Top notch, reminds me of great Aunts scones (She was from Inverness). Like Dekes said these are way beyond 5 stars.

j_c_cruickshank July 15, 2010

The best scones I've ever had...absolutely freaking delicious. I wish I could give this recipe ten stars.

Dekes November 04, 2008

Please check the recipe....I think you should only use 1 cup milk --- you have 2 cups of milk....

smoody4pbc October 01, 2007

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