Best Scottish Scones

February 25, 2017June 29, 2017

Cranberry Orange Scones

Cranberries, oranges and scones three great tastes, that combine to go together even better.

There are three different ways to prepare this recipe. The first is with chopped fresh or frozen cranberries. This will produce a fairly tart scone which some people may not like. To sweeten it a little, you can cook the berries in a simple syrup until they burst then drain and finish the recipe. Most likely however for the majority of people using a dried cranberry chopped fine will work best.

Ingredients for Cranberry Orange Scones

½ cup buttermilk ( you can use whole or half&half)
¼ cup fresh orange juice
Zest of one large orange
1 package of dried cranberries chopped
1 egg beaten
2 cups of flour sifted
2 Tbs sugar
1 Tbs + 1 tsp baking powder
½ tsp salt
1/3 cup of chilled butter cut into cubes=5 1/3 Tbs

Directions for Cranberry Orange Scones

Set oven at 425° with the rack in the center of the oven.

Sift the flour, sugar, salt and baking powder into a bowl. Add the cubed butter and with a pastry cutter cut the butter into the the mixture until you have 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.

Now add the milk, OJ, egg, zest and cranberries and stir only until no raw flour shows.

Turn the dough out on to a lightly floured surface and very gently knead no more than 15 times.

Cut the dough in half and form each half into a ball and flatten out into a round and cut each round into 6 equal pie shaped pieces.

Place on to a lightly greased sheet pan and bake in the center of the oven for approximately 12 minutes until they have risen and are lightly golden brown,

Serve warm.

Here are a few items to help make this recipe:
https://www.amazon.com/Orblue-Pastry-Cutter-Stainless-Steel/dp/B00SHJE4XU/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1488048258&sr=1-1-spons&keywords=pastry+cutter&psc=1&linkCode=ll1&tag=rantsravesa06-20&linkId=77e67e43d79a34206e876fb06a657148
https://www.amazon.com/Pastry-Scraper-Cutter-Professional-Stainless/dp/B00X4FTDS8/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1488048307&sr=1-2-spons&keywords=pastry+cutter&psc=1&linkCode=ll1&tag=rantsravesa06-20&linkId=70f5e3702b4422979d5f11f1e540260c

As a dedicated S.A.P.P. I am a scones purist at heart. Plain with melted butter and a sweet jam are to “die for”. These will do in a pinch but are appreciated by the 2 legged scotties more than I! But you can’t beat a scone no matter what for breakfast so 5 paws.

Yum

Cranberry Orange Scones

Ingredients

½ cup buttermilk ( you can use whole or half&half)
¼ cup fresh orange juice
Zest of one large orange
1 package of dried cranberries chopped
1 egg beaten
2 cups of flour sifted
2 Tbs sugar
1 Tbs + 1 tsp baking powder
½ tsp salt
1/3 cup of chilled butter cut into cubes=5 1/3 Tbs

Instructions

Set oven at 425° with rack in the center of the oven.
Sift the flour, sugar, salt and baking powder into a bowl. Add the cubed butter and with a pastry cutter cut the butter into the the mixture until you have the consistency of corn meal. Now add the milk, OJ, egg, zest and cranberries and stir only until no raw flour shows.
Turn the dough out on to a lightly floured surface and very gently knead no more than 15 times.
Cut the dough in half and form each half into a ball and flatten out into a round and cut each round into 6 equal pie shaped pieces.
Place on to a lightly grease sheet pan and bake in the center of the oven for approximately 12 minutes until they have risen and are lightly golden brown,
Serve warm.

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July 29, 2015March 8, 2021

Fresh Blueberry Scones

Blueberries are probably my favorite breakfast fruit, sorry bananas. When blueberries are in season Fresh blueberry scones are my #1 go to breakfast biscuit.

Ingredients for Fresh Blueberry Scones

½-¾ pint of fresh blueberries
¾ cup whole or buttermilk
1 egg – beaten
2 cups all purpose flour – sifted
2 Tbs granulated sugar
1 Tbs baking powder
½ tsp salt
1/3 cup butter = 5 1/3 Tbs- cut in small cubes & chilled

Directions for Fresh Blueberry Scones

Preheat oven to 425°.

In a large bowl combined the flour, sugar,baking powder and salt. Add the butter and with a pastry cutter cut the butter into the flour until you have a mixture that resembles cornmeal.

Add the blueberries and gently stir to distribute the berries throughout the mixture.

Add the milk and beaten egg and very gently stir to combine all the ingredients into a dough.

Scrape out of the bowl onto a lightly floured surface and very gently knead 5-10 times.

Cut the dough in half and form each half into a flattened round and cut each round into 6 pie shape pieces.

Place the scones onto an ungreased baking sheet, leaving space between each.

Bake for 7 minutes then turn scones over and continue to bake for an additional 5-8 minutes until done and cooked through.

Serve warm with butter.

Here are few items to help make this recipe:
OXO Good Grips Dough Blender with Blades
Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

You can’t beat scones and butter in the morning, not so sure about those round things but they were sweet. 5 paws

Yum

Fresh Blueberry Scones

Ingredients

½-¾ pint of fresh blueberries
¾ cup whole or buttermilk
1 egg - beaten
2 cups all purpose flour - sifted
2 Tbs granulated sugar
1 Tbs baking powder
½ tsp salt
1/3 cup butter = 5 1/3 Tbs- cut in small cubes & chilled

Instructions

Preheat oven to 425°.
In a large bowl combined the flour, sugar,baking powder and salt. Add the butter and with a pastry cutter cut the butter into the flour until you have a mixture that resembles cornmeal. Add the blueberries and gently stir to distribute the berries throughout the mixture.
Add the milk and beaten egg and very gently stir to combine all the ingredients into a dough.
Scrape out of the bowl onto a lightly floured surface and very gently knead 5-10 times.
Cut the dough in half and form each half into a flattened round and cut each round into 6 pie shape pieces.
Place the scones onto an ungreased baking sheet, leaving space between each.
Bake for 7 minutes then turn scones over and continue to bake for an additonal 5-8 minutes until done and cooked through.
Serve warm with butter.

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February 12, 2013October 24, 2017

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:

½ sheet pan greased
pastry cutter
pastry scrapper

Scottish Scones Ingredients:

¾ cup of milk (you can substitute buttermilk for a rich alternative)
1 egg beaten
2 cups flour – sifted
2 tbs sugar
1 tbs baking powder
½ tsp salt
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.

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.

**form into rounds 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

Yum

Best Scottish Scones

Ingredients

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

Instructions

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.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.rantsravesandrecipes.com/scottish-scones/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.