world’s best scottish scones – Rants Raves and Recipes

Traditional Scottish Scones and Sausage Gravy

This is a very simple and easy recipe to prepare and the end results will certainly make everyone eating it, happy, happy, happy.

I have updated my traditional Scottish Scones recipe to bring it into the 21st century, saving time and making the recipe even easier to make.

The sausage gravy recipe is a very simple one, for flavor I like to use a good sage sausage, but feel free to use any you like and add any herbs you think your family will go for.

Ingredients for Scones and Sausage Gravy

Scones:

¾ cup of milk (you can substitute buttermilk for a rich alternative)
1 egg beaten
2 cups flour – sifted +2-3 Tbs extra for kneading and rolling
2 tbs sugar
1 tbs baking powder
½ tsp salt
1/3 cup of butter = 5 1/3 tbs.cut to small cubes
1 Tbs shortening for sheet pan

Sausage Gravy:

1 # loose sausage
1/3 cup flour
3 cups milk
chopped parsley for garnish

Directions for Scottish Scones and Sausage Gravy

Scones:

Place the flour, sugar, salt and baking powder into the bowl of a large food processor. Pulse a few times to mix, Add the cubed butter and then pulse until you have a mixture similar to cornmeal.

Place this mixture into a bowl and add the Milk and egg and mix until all is combined, You should have a fairly sticky mixture.

Scoop out of the bowl onto a well floured surface dust the top with a little flour and then knead 5 or 6 times, then roll into a large ball and cut in half . Roll each half into a ball then flatten out and cut into 4 slices (Traditional recipe call for 6 slices but for this recipe a larger scone works better).

Place the cut slices onto a lightly grease baking sheet and place into a preheated 425º oven for about 12 minutes, until they have risen and are slightly browned on top. Place onto a wire rack to cool slightly.

Sausage Gravy:

In a large sauté pan on medium to medium high heat, cook the sausage until well done and broken into small pieces.

With the pan still on the heat add the flour and stir to combine with the sausage and the fat in the pan until all the raw flour is combined and cooked.

Add the milk and stir continuously until the mixture begins to boil and become thick.

Once thickened remove from the heat. Cut the scones in half and scoop the gravy over the top and garnish with the chopped parsley.

Here are a few items to help make this recipe:
http://amzn.to/2vbmmlL -Food Processor
http://amzn.to/2vSx56w -Large Saute Pan

Scones and sausage gravy “I couldn’t have come up with a better combination” Ach Laddie! 5 paws

Yum

Traditional Scottish Scones and Sausage Gravy

Ingredients

Scones:
¾ cup of milk (you can substitute buttermilk for a rich alternative)
1 egg beaten
2 cups flour - sifted +2-3 Tbs extra for kneading and rolling
2 tbs sugar
1 tbs baking powder
½ tsp salt
1/3 cup of butter = 5 1/3 tbs.cut to small cubes
1 Tbs shortening for sheet pan
Sausage Gravy:
1 # loose sausage
1/3 cup flour
3 cups milk
chopped parsley for garnish

Instructions

Scones:
Place the flour, sugar, salt and baking powder into the bowl of a large food processor. Pulse a few times to mix, Add the cubed butter and then pulse until you have a mixture similar to cornmeal.
Place this mixture into a bowl and add the Milk and egg and mix until all is combined, You should have a fairly sticky mixture.
Scoop out of the bowl onto a well floured surface dust the top with a little flour and then knead 5 or 6 times, then roll into a large ball and cut in half . Roll each half into a ball then flatten out and cut into 4 slices (Traditional recipe call for 6 slices but for this recipe a larger scone works better).
Place the cut slices onto a lightly grease baking sheet and place into a preheated 425º oven for about 12 minutes, until they have risen and are slightly browned on top. Place onto a wire rack to cool slightly.
Sausage Gravy:
In a large saute pan on medium to medium high heat, cook the sausage until well done and broken into small pieces.
With the the still on the heat add the flour and stir to combine with the sausage and the fat in the pan until all the raw flour is combined and cooked.
Add the milk and stir continuously until the mixture begins to boil and become thick.
Once thickened remove from the heat. Cut the scones in half and scoop the gravy over the top and garmish with the chopped parsley.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.rantsravesandrecipes.com/traditional-scottish-scones-and-sausage-gravy/

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.

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.

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.

**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.

RECIPES

Subscribe to Blog via Email