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Scottish Recipes: Scones A-L

Afternoon Tea Scones

 Ingredients:
  • 2 teacups self raising flour
  • 1 level teaspoon baking powder
  • Pinch of salt
  • 2 teaspoons fine sugar
  • 1 ounce margarine or lard
  • A little milk
  • 11/2 tablespoons currants or sultanas

Methodology: Sieve the dry ingredients and rub in the fat, then add fruit, and mix to a soft dough with the milk.
Knead lightly on a floured board, roll out half an inch thick, cut into small rounds or squares, having tops faily floury or brushed over with egg or milk.
Bake on a floured tray in a quick oven for 10 minutes, or till well risen, baked, and golden brown.
Oven heat: Gas regulo 7 or G, or 500 degrees F.

Apple Scones

 Ingredients:
  • 1 cooking apple
  • 8 ounces of self-raising flour
  • 1/2 teaspoon salt

  • 1 level teaspoon of baking powder
  • 2 ounces butter
  • 2 ounces caster sugar

  • 1/4 pint of milk

  • Demerara sugar to sprinkle
Methodology: Chop the apple.
Sieve dry ingredients, rub in butter.
Add apple and milk.
This mixture makes around 16 small scones.
Brush with milk and sprinkle with demerara sugar and bake at 200 degrees C. for about 20 minutes.

Balmoral Scones

Ingredients:
  • 1/2 pound of plain flour
  • 1/2 dessertspoon of baking powder
  • 2 ounces castor sugar
  • 1 egg
  • 2 ounces margarine
  • 3 ounces sultanas
  • A pinch of salt
  • Milk to mix
Methodology: Sift flour and salt into a bowl.
Rub in the margarine until like fine breadcrumbs.
Add the sugar, sultanas, baking powder and a well beaten egg.
Mix with milk until elastic in consistency.
Make into two rounds, place on a greased and floured tray.
Use back of knife to mark each round into four or eight.
Bake in oven at 425 degrees F. for 20-30 minutes.

Buttermilk Scones

Ingredients:
  • 12 ounces (350g) self-raising flour
  • 4 ounces (100g) caster sugar
  • 3 ounces (85g) butter, cut into small pieces
  • 6 fluid ounces (175ml) buttermilk, or natural low-fat yogurt
  • Whipped cream and strawberry jam, to serve
Methodology: Preheat the oven to 200 degrees C/Gas mark 6/ 180 degrees C fan oven.
Mix together the flour and sugar in a bowl.
Rub the butter in with your fingertips until the mixture resembles fine breadcrumbs.
Make a well in the centre of the ingredients and tip in the buttermilk; all in one go, then mix lightly to form a soft dough.

Tip the dough out on to a lightly floured surface and knead briefly.
Press the dough out to a 1 inch (2.5cm) thickness, then stamp out 2 inch (5cm) rounds with a cutter.
Gather up the trimmings, knead again briefly and stamp out more rounds.

Transfer the buttermilk scones to a baking sheet, spaced a little apart, and bake for 12-15 minutes until risen and light golden.
Leave the scones to cool on a wire rack and serve with the whipped cream and jam.


Butterscotch Scones

Ingredients:Filling:
  • 6 ounces (175g) butter
  • 6 ounces (175g)Demerara sugar
Dough:
  • 1 pound (450g) self raising flour
  • Pinch of salt
  • 3 ounces (75g) butter.
  • 1/2 pint milk
Methodology: Cream together the butter and sugar and put to one side.
Sieve flour and salt into a basin.
Rub in butter and mix to a soft dough with the milk.
Knead lightly.
Roll out to a large square 0.5 cm (1/4 inch) thick.

Spread filling over dough.
Roll up like a Swiss Roll.
Cut into slices.
Place on a greased baking sheet and bake at 220 degrees Celcius (425 degrees F.), Gas mark 7 for 15-20 minutes.
Makes about 14 scones.

Cheese and Gherkin Scones

Ingredients:
  • 8 ounces (2 cups) self-raising flour
  • 1 level teaspoon salt
  • 1 level dessertspoonful sugar
  • 1 ounce butter or margarine
  • Milk
  • 1/2 cup grated cheese

  • 1/2 cup chopped gherkins

  • A dash of cayenne pepper
Methodology: Sieve the flour, salt and sugar into a basin.
Add the cheese, gherkin, and pepper.
Melt the butter or margarine over a gentle heat and pour into a measuring cup.
Add sufficient milk to make 1 cup liquid in all.
Pour onto the dry ingredients and mix lightly to a medium dough.
Knead lightly on a floured board and press-out to a thickness of 1/2 to 3/4 inch.

Cut into rounds and place on a lightly greased slide.
Glaze with a little milk if desired.
Bake in a very hot oven for 12 - 15 minutes.

Cheese Scones

Ingredients:
  • 8 ounces plain flour
  • 2 ounces margarine
  • 1/4 pint of milk

  • 1 teaspoon of cream of tartar
  • 1/2 teaspoon baking soda

  • 1/2 teaspoon dry mustard

  • 3 ounces grated cheese
  • Salt and pepper to season
Methodology: Sift the dry ingredients together and rub in the margarine.
Add cheese and seasonings.
Stir in sufficient milk to make a fairly stiff dough.
Roll out thickly on a floured board; around 3/4 inch in thickness.

Cut out with small round cutter - place on a greased tray.
Brush over with a little milk and bake in a hot oven for 10 to 15 minutes. Oven heat 7 or 450 degrees F.
Serve hot or cold.
These scones can be split and used as a base for open sandwiches.

Cinnamon Scone Whirls

Part 1 Ingredients:
  • 8 ounces (2 cups) self-raising flour
  • 1 level teaspoon salt
  • 1 level dessertspoonful sugar
  • 1 ounce butter or margarine
  • Milk
Methodology: Sieve the flour, salt and sugar into a basin.
Melt the butter or margarine over a gentle heat and pour into a measuring cup.
Add sufficient milk to make 1 cup liquid in all.
Pour onto the dry ingredients and mix lightly to a medium dough.
Knead lightly on a floured board and press-out to a thickness of 1/2 to 3/4 inch in a rectangular shape.

Part 2 Ingredients:
  • 2 ounces margarine or butter
  • 3 ounces (1/2 cup firmly packed) brown sugar

  • 2 level teaspoons of cinnamon
  • 1/2 cup chopped nuts

  • 1 cup dried fruit (e.g. sultanas, chopped raisins, mixed fruit)
Methodology: Melt the margarine or butter and mix in brown sugar and cinnamon.
Spread on the dough made in part 1.
Sprinkle with nuts and fruit leaving a margin of about 1/2 inch around edge.

Brush edge with milk and roll.
Cut into slices, about 1 inch thick.
Place on a greased baking tray.
Bake in a hot oven for 15 to 20 minutes according to size.
Serve freshly made with butter.

Cream Scones

 Ingredients:
  • 2 teacups flour
  • 1 ounce margarine or cooking fat
  • Pinch of salt
  • 2-3 teaspoons of fine sugar if desired
  • 1 egg
  • Tops of milk (sour if possible)
  • 11/2 teaspoons baking powder
Methodology: Rub fat into flour, then add the other dry ingredients.
Mix to a soft dough with the egg and milk, knead lightly, and roll out thinly.
Cut into rounds, bake on a hot girdle till lightly browned underneath.
Turn and cook a little more slowly on the other side.
Give about 7 minutes in all - till thoroughly baked and lightly browned.
Fold in a towel till required.

Date Scones

Ingredients:
  • 8 ounces (2 cups) self-raising flour
  • 1 level teaspoon salt
  • 2 level dessertspoonful sugar
  • 1 ounce butter or margarine
  • Milk
  • 3/4 cup chopped dates
Methodology: Sieve the flour, salt and sugar into a basin.
Add the chopped dates.
Melt the butter or margarine over a gentle heat and pour into a measuring cup.
Add sufficient milk to make 1 cup liquid in all.
Pour onto the dry ingredients and mix lightly to a medium dough.
Knead lightly on a floured board and press-out to a thickness of 1/2 to 3/4 inch.

Cut into rounds and place on a lightly greased slide.
Glaze with a little milk if desired.
Bake in a very hot oven for 12 - 15 minutes.

Drop Scones

Prepare the girdle by rubbing with soft paper and cooking fat.
Wipe the plate clean, then grease with lard or cooking fat such as margarine.
Ingredients:
  • 4 ounces plain flour
  • 1 level teaspoonful cream of tartar
  • 1/2 level teaspoonful bicarbonate of soda

  • 1 ounce castor sugar
  • 1 gill milk
  • 1 egg
  • Pinch of salt
  • 1/2 ounce margarine
Methodology: Sieve the dry ingredients and mix well, stir in sugar and mix into a thick batter with egg and milk.
Melt the margarine and add this list.
The mixture should drop easily from the tip of a spoon.
Test the plate with small quantity first.
When the scones are browned on one side turn them over.
Cool in the folds of a clean cloth.
This also keeps them moist.
This quantity will make about 12, 3 inches in diameter.
If making a larger quantity it will be easier to put mixture into a jug and pour small quantities of batter directly on to the girdle.

Fruity Drop Scones

Ingredients:
  • 125g, 41/2 ounces self-raising flour

  • 25g, 1 ounce butter
  • 1 large egg
  • 125ml, 4 fluid ounces milk
  • 15g, 1/2 ounce caster sugar

  • 1 tablespoon sunflower oil
  • 2 tablespoons orange juice
  • 1 teaspoon arrowroot
  • 350g, 12 ounces mixed summer berries (you can use frozen)
  • 25g, 1 ounce demerara sugar
  • 300ml, 10 fluid ounces double cream, to serve.
Methodology: Sift the flour into a mixing bowl.
Add the butter and rub into the flour with your fingertips until fine crumbs form.
In a separate bowl, beat together the egg and milk, then add to the flour.
Stir in the caster sugar.
Mix into a smooth batter.
Heat oil in a heay-based frying pan.
Drop in spoonfuls of the batter, spacing well apart.
Cook scones until surface starts to bubble, flip over and cook for 2 minutes.
Remove and keep warm.

Mix together the orange juice and arrowroot.
Heat the berries and demerara sugar in the pan.
Stir in the orange juice mixture and cook for 2-3 minutes, or until thickened.
Whip the cream into soft peaks.
Divide the scones between 4 serving plates.
Top with spoonfuls of whipped cream and fruit and serve.


Fruity Griddle Scones

Ingredients:
  • 225g, 8 ounces self-raising flour (use wholemeal for high-fibre scones)
  • Pinch of salt
  • 1/2 teaspoon ground mixed spice

  • 50g, 2 ounces butter
  • 50g, 2 ounces caster sugar
  • 75g, 3 ounces mixed dry fruit
Methodology: Sift flour, salt and mixed spice into a mixing bowl.
Rub the butter into the flour mixture with your fingertips, until it resembles fine breadcrumbs.

Sift in the sugar.
Add milk and dried fruit.
Use your fingers to form the mixture into a stiff dough.

Lightly flour a clean work surface.
Use a rolling pin to roll out the dough until 1cm, 1/2 inch thick.

Use a 21/2 inch biscuit cutter to cut out 12 rounds.

Brush a large, non-stick frying pan with oil.
Heat the pan.
Cook scones in batches for 8-10 minutes, turning frequently, until risen and golden


Gem Scones

 Ingredients:
  • 2 level tablespoons sugar
  • 1 egg
  • 6 ounces (11/2 cups) self-raising flour

  • 1/2 teaspoon vanilla essence

  • 1/2 level teaspoon salt

  • 1 ounce of margarine or butter
  • 3/4 cup milk
Methodology: Preheat oven.
Place sugar, egg, essence and sifted flour and salt in mixing bowl.
Melt margarine or butter and add milk.
Pour onto the dry ingredients in the mixing bowl and beat lightly to combine thoroughly.
Form gem rounds and place on greased baking tray.
Bake in a hot oven for 7-10 minutes according to size.
Serve freshly made, with butter.

Girdle Scones

Prepare the girdle by rubbing with soft paper and cooking fat.
Wipe the plate clean, then grease with lard or cooking fat such as margarine.
Ingredients:
  • 4 ounces self-raising flour
  • 1 ounce of lard, margarine, or butter
  • pinch of salt
  • 1 dessertspoonful sugar
  • 1 dessertspoonful currants
  • 3 tablespoonfuls milk
Methodology: Sieve dry ingredients, rub in the lard, margarine or butter and stir in the fruit and sugar.
Mix to a light dough with milk.
Turn on to a floured slab and roll out to 8 inch round.
Cut into sections.
Cook for 4-5 minutes on each side.

Girdle Scones

Ingredients:
  • 2 teacups self raising flour
  • 1 level teaspoon salt
  • Milk to mix
  • 11/2 ounces cooking fat.

Methodology: Rub the fat into the flour and salt, mixed together, then mix to a soft dough with milk.
Roll out on a floured board, and cut into rounds.
Bake on a fairly hot girdle, browning both sides lightly, and baking from 5 to 7 minutes in all.

Hungarian Crackling Scones

Ingredients:
  • 1 teaspoonful, 15g; 1/2 ounce fresh yeast

  • 1/4 cup, 50 ml, 2 fluid ounces warm milk

  • 3 cups, 350g, 12 ounces flour
  • 3/4 cup, 100g, 4 ounces pork crackling, chopped into pieces about 1 inch square.

  • 1 teaspoonful of salt
  • 1/2 teaspoonful ground black pepper

  • 1/2 cup, 100g, 4 ounces of melted lard.

  • 3 tablespoonfuls of sour cream
  • 2 egg yolks
  • 1 egg yolk mixed with 2 tablespoonfuls of milk; or water, for glazing
Methodology: Dissolve the teast in the warm milk.
Chop or grind the pork cracklings finely.
Mix the flour with the cracklings, salt, pepper, melted lard, sour cream and egg yolks.
Stir in the yeast mixture and knead well.
Set the dough aside, covered with oiled polythene, until doubled in size, which takes around 40 minutes.
Roll out the dough on a floured board, fold it like puff pastry, let it rest for ten minutes, then repeat the rolling, folding and resting twice more.
Finally roll out the dough to about 1 inch thick.
Score the surface to make a trellis pattern and cut into rounds of 11/2 diameter.

Put the rounds on a baking sheet and brush the tops with the egg yolk/milk or water mixture.
Allow the rounds to rest for 15 minutes before baking in a hot oven, 200 degrees celcius, 400 degrees F, gas mark 6, for approximately 25 minutes when they should be browned.

Irish Scones

 Ingredients:
  • 1 cup mashed potatoes
  • 1 ounce of butter
  • 2 cups of self-raising flour
  • 4 ounces currants
  • some granulated or demerara sugar
  • 1 large cooking apple
  • a little milk

Methodology: Add the butter to the mashed potatoes. The sifted flour is added gradually to give the scone mixture, which should be flattened out on a board by hand, divided into 10 portions, which should then be formed into flat, roundish shapes.
In the centre of each put a little mound of currants, a little grated apple and some sugar.
Fold the dough towards the middle and smooth it out.
Paint over with a little milk, and bake in a fairly hot oven for about 15 minutes (350-400 degrees)

Luncheon Scones

 Ingredients:
  • 2 breakfastcups self raising flour (1 pound)
  • 1 teaspoon baking powder
  • 2 to 3 ounces margarine or cooking fat
  • 1 tablespoon sugar
  • 2 tablespoons sultanas
  • 1/2 pint or more of milk
Methodology: Sieve the flour and baking powder together and rub in the fat.
Add the sugar and fruit, and mix with enough milk to make a soft dough.
Knead, and roll into a round about half an inch thick.
Cut into 8 sections and brush with beaten egg.
Bake on a floured tray, in a hot oven for about 30 minutes.
Fold in a clean towel till required.
Oven heat: Gas mark 7 or G, 500 degrees F.
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Page Last Updated - 10/08/2011
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