Best traditional Scottish Scones Recipe



Posted: Thursday, September 27, 2007

by
http://www.scotlands-enchanting-kingdom.com

The Best traditional Scottish Scones Recipe will produce delicious, large,  light scones that melt in the mouth when eaten.  The whole of the United Kingdom is famous for its scones, but I still maintain that Scottish cooks produce the best.   You will  find many different varieties, from plain scones, fruit scones, cherry scones, date scones and savoury cheese scones.   You can buy them in Bakers' Shops and supermarkets everywhere, and I doubt if you will  find a coffee shop in the land, which does not have scones on the menu.  Restaurants which serve the traditional  Scottish ‘High Tea' will almost always have freshly-baked scones as part of the meal.

Of course in Scotland we also have other ‘scones' which are totally different,  such as the Potato Scone (probably the Scottish equivalent of Hash Browns) which is usually served with a cooked breakfast; and we also have  'drop scones', which are made with a batter-like mixture using a griddle (or girdle) but are called Scotch Pancakes.    There are other types of scones such as Treacle Scones, Soda Scones, and whole-meal scones. All of these as well as Potato (or Tattie) Scone and the Drop Scone are not what I am describing as a traditional Scottish Scone.

The recipe below is one of the simplest yet best Scottish scone recipe you will find,  and is not hard to make.  This is the ‘plain' version, and both the plain and the fruit scone are served with butter; although for a real treat, serve them with delicious homemade jam such as strawberry or raspberry, and of course whipped or clotted cream.  They are best served warm, and of course served with a nice pot of tea.


Ingredients

1.5oz / 40g butter
8oz / 225g self-raising flour
1oz / 25g caster sugar
large pinch of salt
5fl oz / 150ml milk

Method

Cool on a wire rack and serve with butter and homemade raspberry jam and maybe some whipped or clotted cream while still warm.

The recipe can be adapted to include sultanas or other dried fruit; or with cheese to make a savoury version
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Top-level comments on this article: (3 total)
» left by Anonymous from Sydney, Australia 3 years 31 days ago.
These scones are delicious! Thank-you for this recipe.
» left by May Cropley 3 years 31 days ago.
So glad you enjoyed them.
Do try some of the other recipes on my site - you'll find details in my profile.

May
» left by cheryl
from hi, usa 1 year 71 days ago.
What is caster sugar?

» left by May Cropley 1 year 71 days ago.
Hi Cheryl

Castor sugar is very fine sugar granules - but not powdered sugar (we call that icing sugar).

Hope that helps.

May
» left by Angela from Houston 1 year 71 days ago.
I am going to be hosting a Tea. I will be gone until an hour before the Tea and would like to be able to just put them in the oven right before guests arrive. Can I make the dough the night before and refridgerate without any ill effects?
» left by May Cropley 1 year 71 days ago.
Hi Angela

Yes, you can make the dough the day before and put in the fridge. However, do cut the scones out before you put them in the fridge and leave them on the baking tray - if you put them in anything plastic, they'll go soggy!

Enjoy your tea!
» left by Angela from Houston 1 year 68 days ago.
Thanks - I think I'll try a dry run first and see how it goes.
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