Wednesday, March 28, 2012

Scottish recipes - Scones

Scottish Scones, mmmmmmm

My house has the delicious aroma of Scottish Scones floating from the Kitchen

Scottish Scone

For those who don't know, Scones are yummy buttery fluffy sweet baked delights

Best served warm, with a slab of butter and a generous helping of strawberry jam

In Scotland we also make Savory Cheese Scones which are very similar to the Texas Biscuit

Biscuits in Texas are served with meat and used as a gravy mopper-upper, they have a Scone like persona for me, can food have a persona?  I think so

Biscuits, Source:Staceyboyer.com

you say tomato we say tomato,,, wait that doesn't work well in type, you say to-mayyyto we say to-mawto?? you say biscuit we say scone !!! you say cookie we say biscuit...OK this is getting confusing

OK, so back to Scones, the sweet kind, that we are making today

Scones were made a lot in our home growing up, my mum made great Scones, sometimes she added raisins, to make fruit scones, yum.

I was speaking to an American friend of mine just yesterday, about how us Brits tend to add raisins to just about everything, its kind of true, they are in a lot of dishes, lots of baking dishes and even savoury dishes, think Curry, mmmm....


Scottish Scones


Makes about 12


You will need


225g/8oz Plain or All Purpose Flour
3 Teaspoons Baking Powder
pinch of Salt
50g/2oz Butter or Margarine
25g/1oz Fine Sugar
150ml/quarter pint Milk
plus milk to glaze
Scone Ingredients


  • Sift flour, salt and baking powder into a bowl
Sieved flour, salt, baking powder
  • Rub in butter with fingertips until mixture resembles breadcrumbs
Breadcrumb like mixture
  • mix in enough milk to form a dough
Dough
  • turn onto floured surface and roll out to about 1cm/half inch thick
  • using a 2.5" cutter, cut out rounds (I actually used a smallish glass)
Scones being cut
Scone rounds
  • Place on greased baking tray and brush with milk
Scone rounds getting glazed
  • bake in oven for 10-12 minutes or until well risen and golden
  • cool on wire rack (if you can wait that long)
Scones cooling on the rack
  • Or eat straight away, best warm with butter and strawberry jam



In Scotland we do tend to cut in half and just smear with butter and strawberry jam

Scottish Scone
Scottish Scone with Butter and Jam

A very British afternoon tea, would include, a Scone served with clotted cream and strawberries, like the one below that Mr Tartan Tastes chose on our last visit home to Scotland


Scottish Scone with cream and strawberries



Scones don't last, they must be eaten up fast, its the best way, no point leaving any, they go to waste, so get munching, no-one was complaining here



Other Tips

To make fruit Scone add 50g/2 oz Raisins (this ones for you Cheryl)
To make Cheese Scones, emit the sugar add 1 small onion finely chopped and 75g/3oz grated cheese


Enjoy

Angela



2 comments:

  1. When my mother made a clooty dumpling , allthe mixed ingrediants were placed in a white pillow case and boiled for about 2 hours. When ready it was then placed in front of the open fire covered in suger and left till the suger had melted into a thick candy like skin.Of cpourse that was in the 1940's when I was a wee boy.Alec

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    Replies
    1. Thank you for your lovely comment Alec, my Mum did the same thing when I was young in the 1970s, a great cooking method passed down through generations. I love this about Scottish cooking and a reason I am dong this blog to keep these recipes alive. I am going to attempt my first real clootie soon, pillow case and all

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