Classic Scottish Scones
Contributed by: Robert Cerello
Fast, Relatively Easy, and Impossible to Ignore! Ideal For the Holidays.
- 2 Cups flour
- 1 Tablespoon sugar of choice
- 1/2 tsp. baking soda
- 1 tsp. cream of tartar
- 2 1/4 Tablespoons butter
- 2/3 cup buttermilk or sour milk (See below for directions to sour milk)
Sift all dry ingredients together, carefully.
Cut in the butter. Add milk slowly, and work into a moist dough.
Turn dough out onto a floured board.
Roll gently and work until 1/2" thick.
Cut out scones, using a round glass turned in flour; this recipe should make 8-12 scones.
Cover the bottom of a heavy pan with oil. When oil has been heated to medium-hot, place the scones into pan with spatula. Brown each one on one side. Then turn each and brown the other side, until they have all been done.
Remove scones from the pan onto brown paper bags. Blot the top of each scone separately if necessary.
How to Sour Milk:
Add a scant teaspoon of white or cider vinegar of choice to 2/3 Cup milk. Let stand outside the refrigerator for 20 minutes.
Use in the recipe above or place into your refrigerator.
Real buttermilk could be used as the soured milk in this recipe also.
If reusing pre-prepared milk, set it outside the refrigerator until warmed, 15-20 minutes before using, for best results. The buttermilk will work better if you leave it out before using also.
Scones are particularly delicious in our experience with blackberry jam, arpicot marmalade or other British preserves. Experiment!