Classic Scottish Scones
Classic Scottish Scones recipe
Yield
12 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| 2 | teaspoons |
cream of tartar
|
|
| 3 | tablespoons |
butter
room temperature |
|
| 1 | each |
eggs
room temp light beat |
|
| ½ | cup |
buttermilk
room temperature |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 1E+1 | ml |
cream of tartar
|
|
| 45 | ml |
butter
room temperature |
|
| 1 | each |
eggs
room temp light beat |
|
| 118 | ml |
buttermilk
room temperature |
|
Directions
In bowl, mix flour, salt, baking soda and cream of tartar.
Stir thoroughly.
With fingers, rub the butter into the dry ingredients.
Gradually stir beaten egg and buttermilk into the flour mix.
If it is a bit too moist and sticks to hands, add a bit of flour.
Turn the dough onto a lightly floured work surface and knead as little as possible to achieve a soft, pliable dough ball.
Divide dough into 2 equal parts.
Flatten each with the knuckles into a round disc.
About 6 inch in diameter and ½ inch thick. Prick about a dozen times with fork.
Then cut in four sections each.
Bake on lightly greased baking sheet until tan.
At 375℉ (190℃) for about 15 minutes.
You can add ½ cup raisins or currants if you wish.
Serve warm scones with butter or jam if desired.
