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Scottish Recipes: Scones

Melt and Mix Scones

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.

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.

Milk Scones

Ingredients:
  • 1 pint of milk
  • Flour
  • Salt
Methodology: Bring milk to boil in a lined pan, then stir in enough salted flour to make a thick mixture, beating well over a gentle heat till it comes away cleanly from the sides of the pan.
Take a little at a time on an oatmealed board and, while hot, roll out into a round.
Bake on both sides on a hot girdle, and pile the scones in a towel as they come off the girdle.
Serve hot and buttered for tea.
Any left over stale scones are delicious fried with breakfast bacon.

Oatmeal Scones


Ingredients:
  • 4 tablespoons of medium oatmeal
  • 4 tablespoons of self-raising flour
  • good pinch of salt
  • 1 dessertspoon of soft margarine
  • a little milk

Methodology: Mix oatmeal, flour and salt - mix in soft margarine till it resembles breadcrumbs.
Add a little milk, slowly.
Mix to moderate soft dough.
Turn out on to floured board and cut into rounds (1/2 inch thick).
Put on floured baking sheet.
Bake in oven for 10-15 minutes at 400 degrees.

Oven Scones

Ingredients:

  • 8 tablespoonfuls of flour
  • 1 tablespoonful of sugar
  • 1 pinch of salt
  • 1 teaspoonful of baking soda
  • 2 teaspoonfuls of cream of tartar
  • 2 ounces of margarine or butter

Methodology:
Mix ingredients and bake in a quick oven for five minutes.



Oven Scones

Ingredients:
  • 2 teacups self raising flour
  • Pinch of salt
  • 1 teaspoon baking powder
  • 1 tablespoon sugar
  • 2 ounces of cooking fat, or margarine
  • 1 egg
  • Milk
Methodology: Sieve the dry ingredients, and rub in the fat, then mix to a soft dough with egg and milk.
Roll out about half an inch thick and cut into rounds.
Brush over with egg and bake on a floured tray in a hot oven for 10 minutes, or till well risen and golden brown, and cooked.
Keep in a clean towel till required.
Oven heat: gas mark 7 or G, 500 degrees F.

Potato Scones or Farls

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:
  • 8 ounces cooked potatoes
  • 2 ounces plain flour
  • 2 teaspoonfuls milk
  • 1 ounce margarine
  • Pinch of salt
Methodology: Mash the warm potatoes, mix in the salt and flour and add the melted margarine and stir in the milk.
Turn on to a pastry board and knead lightly.
Roll out thinly and cut out shapes, pick and cook fairly quickly.
Brown on both sides.
This quantity will make about 10 scones; they will take about 7-8 minutes to cook.
Alternatively, divide the dough and roll out into two rounds just under 1/4 inch thick, put on the girdle and cut cut in four.

Brown on both sides.
These farls will take about 10 minutes to cook.

Savoury Griddle Scones

Ingredients:
  • 8 ounces (225g) self-raising flour
  • 1/2 teaspoon (2.5ml spoon) of salt

  • 1/2 teaspoon (2.5ml spoon) of mustard powder

  • 2 ounces (50g) margarine
  • 1 tablespoon (15ml spoon) finely chopped parsley
  • 1/2 teaspoon (2.5ml spoon)dried mixed herbs

  • 2 ounces (50g) streaky bacon, rinds removed and fried.
  • 5 tablespoons (5 x 15ml spoons) of milk.
Methodology: Sift together the flour, salt and mustard into a large bowl.
Rub in the fat.
Stir in the parsley, mixed herbs and bacon, and mix to a soft dough with the milk.
Divide in half, and roll out each half on a floured surface into a round about 1/4 inch thick (6mm).

Cut each round into 6 even triangles.
Heat a lightly greased griddle, and cook the scones, four at a time, for 3-4 minutes on each side.
Turn them with a palette knife when browned on the first side.
Fold in a clean tea-towel until all are cooked.
Serve warm, with butter.

Scalded Scones

Ingredients:
  • 2 teacups self raising flour
  • 1 level teaspoon salt
  • 1 ounce lard or margarine
  • About 1/2 pint boiling water

Methodology: Sieve the flour and salt together and rub in the fat, then add enough boiling water to make a slack dough.
Cover the basin with a damp cloth, and leave for 5 minutes.
Turn out dough on a floured board, knead lightly, and roll out very thinly.
Cut into rounds, and bake on a hot girdle till nicely browned on both sides - 2 or 3 minutes.


Scone Triangles

Ingredients:
  • 8 ounces (250g) flour
  • Pinch of salt
  • 2 teaspoonfuls baking powder
  • 3 ounces (75g) margarine
  • 1 egg
  • 6 tablespoonfuls milk
  • Margarine for greasing
Methodology: Make a smooth dough with the flour, salt, baking powder, margarine, egg and milk.
Roll out into a circle of about 91/2 inches (24cm) diameter.

Cut into 6 triangular wedges.
Place on a greased baking tray and bake in a preheated oven, gas mark 6, 200 degrees C., 400 degrees F. for about 15 minutes.
Best served warm and delicious with butter, jam and clotted cream.

Scotch Scones

Ingredients:
  • 2 teacups flour, or half flour and half wheaten meal
  • 1 small teaspoon baking soda
  • 1 small teaspoon cream of tartar
  • 1 level teaspoon salt
  • About 1 teacup sour milk
  • 1/2 ounce lard or margarine

Methodology: Mix dry ingredients and rub in the fat, then stir in enough milk to make a slack dough, beating well with a wooden spoon.
Knead lightly and roll out about half-inch thick.
Cut into 4 or 8 sections, or into rounds, and place on a hot girdle.
Bake for a few minutes till lightly browned underneath.
Turn and bake on the other side for about the same time, till cooked through and quite dry in the centre.
Keep in a folded towel till required.
If rolled out a little thicker, these scones can be baked in a hot oven from 7 to 10 minutes.
Oven heat: Gas mark 7 or G, or 500 degrees F.


Spiced Scones

Ingredients:
  • 2 teacups flour
  • 1 small teaspoon baking soda
  • 1 small teaspoon cream of tartar
  • Pinch of salt
  • 1 teaspoon ground ginger
  • 1 teaspoon on cinnamon
  • 2 teaspoons sugar
  • 1 ounce margarine or cooking fat
  • A little sour milk
  • 11/2 tablespoons treacle

Methodology: Sieve the dry ingredients, and rub in the fat, then add the treacle (slightly warmed) and enough milk to make a soft dough.
Roll out half-inch thick and cut into rounds.
Bake in a hot oven till well risen and cooked - about 10 minutes.
Fold in a towel till required
Oven heat: Gas mark 6 or F, or 450 degrees F.


Strawberry Scone Splits

Ingredients:
  • 100g, 4 ounces plain flour
  • 1/2 teaspoon bicarbonate of soda

  • 1 teaspoon cream of tartar
  • Pinch of salt
  • 15g, 1/2 ounce butter

  • 40g, 11/2 ounces caster sugar

  • 60 ml, 2 fluid ounces milk
  • Vegetable oil, to grease
  • 225g, 8 ounces strawberries
  • 150ml, 5 fluid ounces double cream
  • Icing sugar, to dust.
Methodology: Sift the flour, bicarbonate of soda, cream of tartar and salt into a bowl.
Cut butter into pieces, then rub into the flour mixture until it forms fine crumbs.
Use a round-bladed knife to stir in 15g, 1/2 ounce of sugar, then the milk.

Mix into a soft dough, adding a little extra milk if required.
Knead the dough until smooth, then roll out to a 20cm, 8 inch round.
Cut into 6 sections.
Heat a lightly oiled, heavy-based frying pan over a low heat, then add scones.
Cook over medium heat for 5 minutes on each side. (To test if the pan is hot enough for cooking, dust a little flour over the base of the pan. It should turn golden in 3 minutes.)
Remove from pan.
Cool.

Slice the strawberries, reserving 6 for decoration.
Mix together sliced strawberries and remaining sugar.
Whip cream into soft peaks.
Slit open the scones.
Spread most of the cream over the bottom halves.
Top with the sliced strawberries.
Replace the upper halves.
Dust with icing sugar.
Top with the reserved cream and strawberries.



Sultana Scones

Ingredients:
  • 1 pound plain flour
  • 1 level teaspoonful bicarbonate of soda
  • 2 level teaspoonfuls cream of tartar
  • 3 ounces margarine
  • 3 ounces sultanas
  • 1 ounce sugar
  • 1 egg
  • Pinch of salt
  • 1/2 pint of milk
Methodology: Sieve dry ingredients together twice.
Rub in margarine, add sugar and sultanas and mix to a soft dough with egg and milk.
Turn on to a floured slab and knead lightly.
Roll out to about 1/2 inch thickness.
If using a 2 inch cutter, this quantity makes about 24 scones.
Place on a floured baking sheet and brush the tops with beaten egg or milk.
Bake at 475 degrees for 10-12 minutes.

Sweet Scone Turnovers

Ingredients:
  • 12 ounces (3 cups) self-raising flour
  • 1 level teaspoonful salt
  • 4 ounces (1/2 cup) sugar

  • 1 egg
  • 3 ounces margarine or butter
  • 3/4 cup of milk

Methodology: Sieve the flour, salt and sugar into a basin.
Add the egg.
Melt the margarine or butter over a gentle heat, until it is warm; not hot.
Add the milk to the margarine or butter.
Pour onto the ingredients in the basin and mix lightly to a medium soft dough.
Knead lightly on a floured board and roll barely 1/2 inch thick.

Cut into rounds with a 2 or 3 inch cutter.
Brush lightly with milk and fold over, then glaze top with milk.
Place on greased baking trays.
Bake in a hot oven for 12 to 15 minutes.
Serve freshly made with butter.

Syrup Raisin Scones

Ingredients:
  • 2 teacups flour
  • Pinch of salt
  • 1 level teaspoon of baking soda
  • 1 level teaspoon of cream of tartar
  • 1 ounce of lard or margarine
  • 2 tablespoons syrup
  • A little milk
  • 11/2 tablespoons seeded raisins

Mix the dry ingredients and rub in the fat.
Add raisins, then stir in the warmed syrup and enough milk to make a workable dough.
Use a wooden spoon for mixing, and beat well.
Knead quickly and lightly on a floured board, roll out a good half-inch thick, and cut into rounds.
Place on a floured tray, and bake in a hot oven for 10 minutes, or until well risen and lightly browned.
Fold in a towel until required.
Oven heat: Gas mark 7 or G, 500 degrees F.


Syrup Scones

Ingredients:
  • 3 teacups flour
  • Pinch of salt
  • 1 level teaspoon of baking soda
  • 1 level teaspoon of cream of tartar
  • 1 tablespoon syrup
  • A little milk
  • 11/2 ounces lard or margarine

Methodology: Sieve the dry ingredients and rub in the fat.
Stir in the warmed syrup and enough milk to make a soft dough.
Beat well, knead lightly, and roll out about half an inch thick on a floured board.
Cut into rounds, place on a floured tray, and brush over with milk or egg.
Bake in a hot oven for 10 to 12 minutes.
Col in a clean towel.
Oven heat: Gas mark 7 or G, 500 degrees F.

Thin Girdle Scones

Ingredients:
  • 1 breakfastcup self raising flour (1/2 pound)

  • 1 level teaspoon salt
  • 1 ounce margarine
  • 1 teacup (or more) hot milk
Methodology: Mix the dry ingredients, and rub in margarine, then mix to a soft dough with the milk.
Knead, roll out "paper thin", and bake quickly on a hot girdle.

Treacle Scones

Ingredients:
  • 8 ounces of flour
  • 1/2 teaspoon of bicarbonate of soda

  • 1/2 teaspoon of cream of tartar

  • 1/2 teaspoon of ground ginger

  • 1/2 teaspoon of cinnamon

  • 1 tablespoonful of treacle
  • 1 tablespoonful of sugar
  • pinch of salt
  • walnut of butter or margarine
  • milk to mix
Methodology: Sift flour, salt, sugar and spices.
Rub butter in lightly.
Stir in soda and cream of tartar.
Warm treacle, mix with a little sweet milk to make fairly stiff dough.
Turn on to floured board, knead lightly and roll to desired shape.
Place on floured tin and bake in moderate oven for 20 minutes.
Cool on towel.
If using buttermilk use only 1/4 teaspoon of cream of tartar.



Treacle Scones

Ingredients:
  • 1 pound self raising flour
  • 1 level teaspoon baking soda
  • 1 tablespoon sugar
  • 1 level teaspoon cinnamon
  • 1 level teaspoon of mixed spice
  • 1 ounce margarine or lard
  • 1 rounded tablespoon treacle (dip the spoon in hot water beforehand and the treacle will slide off easily and cleanly)
  • A little milk
Methodology: Sieve the dry ingredients and rub in the fat, then stir in the warmed treacle and enough milk to make a fairly soft dough.
Knead quickly, roll out half an inch thick, and cut into rounds.
Bake on a floured tray in a hot oven for 10 to 15 minutes.
Oven heat: Gas mark 6 or F, 400 degrees F.

Tyneside Singin' Hinny

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 ounce lard
  • 1 ounce margarine
  • Pinch salt
  • 3 tablespoonfuls milk
  • 1/2 level teaspoonful baking powder

  • 11/2 ounces currants
Methodology: Rub lard and margarine into flour, add salt, baking powder and currants.
Make into a stiff paste with the milk.
Roll out into a round about 1/2 inch thick and cook on girdle for about 12 minutes, turning 2 or 3 times.
Alternatively, roll out and cut into rounds with a 3 inch cutter.
When cooked, split, butter, and serve hot - Yummm!

Welsh Scones (or cakes)

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
  • Pinch of salt
  • 1 egg
  • 11/2 ounces of lard or margarine

  • 11/2 ounces of currants

  • 11/2 ounces sugar
Methodology: Sieve flour and salt, rub in fat and stir in sugar and fruit.
Mix to pastry consistency with egg.
Roll out to 1/4 inch thickness and cut with 21/2 inch fluted cutter.

This quantity makes 8-10 scones.
The first side of the scones will take about 4 minutes to cook, second side about 3 minutes.
If making a larger number use half egg and half milk to mix.

Wheat Fruit Scones

Ingredients:
  • 4 ounces (1 teacup) wheaten flour
  • 4 ounces (1 teacup) plain flour
  • Pinch of salt
  • 2 rounded teaspoons baking powder
  • 2 ounces stoned raisins
  • 2 tablespoons syrup
  • A little milk
  • 11/2 ounces lard or margarine.
Methodology: Rub the fat into the meal and flour, then mix in the other ingredients.
Add the warmed syrup and enough milk to make a soft dough.
Form into two rounds about half an inch thick, place on a floured tray, and mark each round into four.
Bake in a fairly hot oven till cooked and lightly browned - about 20 minutes.
Break scones into the marked sections, and fold in a towel till required.
Oven heat: gas mark 6 or F, 425 degrees F.

Wheaten Meal Scones

Ingredients:
  • 1/4 pound plain flour

  • 1/4 pound wheatened flour

  • 1/2 ounce butter or margarine
  • 1 tablespoon castor sugar
  • 1/2 teaspoon of bicarbonate of soda

  • 1 teaspoon cream of tartar
  • 3/4 teaspoon of salt

  • A little milk
Methodology: Sieve the plain flour and add the other dry ingredients.
Rub in the butter and add enough milk to form a soft consistency.
Roll out on a floured board to 3/4 inch thick.

Cut in rounds of 2 inches diameter and bake in oven gas mark 6 or 400 degrees F. for 12-15 minutes, or until slightly browned.

Click to go to Scones A-L recipes



Page Last Updated - 10/08/2011
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