Scottish Scones

There is I think nothing as satisfying as  hot scones on a cold morning, or for that matter on any morning.  Warm, buttered with a dollop of jam and these flaky tasty morsel brighten any morning.  They are as good cooled so you don’t have to worry about not finishing the plate at one sitting.

This wonderful creation like Scottish Shortbread most likely originated out of the Bannock a round cake baked on a griddle and made with unleavened oats and cut into segments.  Once baking powder became available and wheat flour more accessible  the present day scone recipe evolved.

This recipe can be embellished in any number of ways.  You can add fruit, raisins or currants, for a dessert add chocolate chips.  Make them savory scones by adding fine herbs, spicy with pumpkin, or with cheese, or bacon the ideas are endless.

In some areas of the U.S. they try to pass off a fried dough as a scone, I was once sorely disappointed in a restaurant at a truck stop that placed one in front of me; immediately drying up, my already watering with expectation, mouth.  Such an affront would surely get any true Scotsman’s kilt in a knot.  Too bad they are a national chain and are spreading this blasphemy all over the country.

If you are in the highlands don’t be asking for a scone ( skone -s cone) they’ll not know what yer askin, rather ask for a scone (skon -s-con).

Special tools for making Scones:

1. ½ sheet pan greased
2. pastry cutter
3. pastry scrapper

Scottish Scones Ingredients:

1. ¾ cup of milk (you can substitute buttermilk for a rich alternative)
2. 1 egg beaten
3. 2 cups flour – sifted
4. 2 tbs sugar
5. 1 tbs baking powder
6. ½ tsp salt
7. 1/3 cup of butter = 5 1/3 tbs.cut to small cubes

Baking directions for Scottish Scones:

Set oven to 425º with rack in the center.  Sift all the dry ingredients into a bowl add the butter and using the pastry cutter cut in the butter until you have a mixture with the consistency of corn meal.  

You can also come into the 21st century and use a food processor for these first steps.  Simply add the dry ingredients to the bowl of the processor and add the butter and with the blade attachment pulse until you have the desired consistency, then place into a bowl and continue.

Add the egg and milk and stir only until no flour shows.

If the mixture is dry or stiff add a little more milk you should have a slightly gooey and moist dough.  Turn the dough out onto a floured surface and knead very gently 15 times (baking powder dough doesn’t like to be worked too much).  Once kneaded cut dough in half and shape each half into  a ball.  Press the ball down to form a round and cut into 8 pieces.

Place the pieces onto a greased cookie sheet spacing them as they will rise while baking.

Bake for 12 minutes or until lightly golden brown.  Serve warm with softened butter and jam.

here are few items you might need to make this scone recipe:
OXO Good Grips Multi-Purpose Pastry Scraper/Chopper
OXO Good Grips Dough Blender with Blades
Nordic Ware Bakers Half Sheet, 13 by 18 by 1 Inch
Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2-inches, Half Sheet Size

You don’t have to be Scottish to love these delicious treats, especially with butter and jam – I give them 5 paws

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Best Scottish Scones

Ingredients

1. ¾ cup of milk (you can substitute buttermilk for a rich alternative)
2. 1 egg beaten
3. 2 cups flour - sifted
4. 2 tbs sugar
5. 1 tbs baking powder
6. ½ tsp salt
7. 1/3 cup of butter = 5 1/3 tbs.cut to small cubes

Instructions

1. Set oven to 425º with rack in the center.  Sift all the dry ingredients into a bowl add the butter and using the pastry cutter cut in the butter until you have a mixture with the consistency of corn meal.  
2. You can also come into the 21st century and use a food processor for these first steps.  Simply add the dry ingredients to the bowl of the processor and add the butter and with the blade attachment pulse until you have the desired consistency, then place into a bowl and continue.
3. Add the egg and milk and stir only until no flour shows.
4. If the mixture is dry or stiff add a little more milk you should have a slightly gooey and moist dough.  Turn the dough out onto a floured surface and knead very gently 15 times (baking powder dough doesn't like to be worked too much).  Once kneaded cut dough in half and shape each half into  a ball.  Press the ball down to form a round and cut into 8 pieces.
5. Place the pieces onto a greased cookie sheet spacing them as they will rise while baking.
6. Bake for 12 minutes or until lightly golden brown.  Serve warm with softened butter and jam.

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