Grandmanoonsscottishscones Recipes

ULTIMATE SCONES

Steps:

• Preheat the oven to 220C/gas 7/fan 200C and lightly butter a baking sheet (unless you're using a non-stick sheet). Tip the flour into a mixing bowl with the salt. Shoot in the butter, then rub together with your fingers to make a reasonably fine crumbed mixture, lifting to aerate the mixture as you go. Try not to overrub, as the mixture will be lighter if it's a little bit flaky. Now stir in the sugar.
• Measure the buttermilk, then mix in the milk to slacken it. Make a bit of a well in the middle of the flour mixture with a round-bladed knife, then pour in most of this buttermilk mixture, holding a little bit back in case it's not needed. Using the knife, gently work the mixture together until it forms a soft, almost sticky, dough. Work in any loose dry bits of mixture with the rest of the buttermilk. Don't overwork at this point or you will toughen the dough.
• Lift the ball of soft dough out of the bowl and put it on to a very lightly floured surface. Knead the mixture just 3-4 times to get rid of the cracks.
• Pat the dough gently with your hands to a thickness of no less than 2cm and no more than 2.5cm. Dip a 5.5cm round fluted cutter into a bowl of flour - this helps to stop the dough sticking to it, then cut out the scones by pushing down quickly and firmly on the cutter with the palm of your hand - don't twist it.You will hear the dough give a big sigh as the cutter goes in. Gather the trimmings lightly then pat and cut out a couple more scones.
• Place on the baking sheet and sift over a light dusting of flour or glaze if you wish. Bake for 10-12 minutes until risen and golden. Cool on a wire rack, uncovered if you prefer crisp tops, or covered loosely with a cloth for soft ones.
• Serve with strawberry jam and a generous mound of clotted cream (Cornish people put jam first, then cream, Devonians the other way round). Eat them as fresh as you can.

TRADITIONAL SCONES

Steps:

• In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk egg and buttermilk until blended; add to crumb mixture just until moistened. , Turn dough onto a lightly floured surface; gently knead 10 times. Divide dough in half; pat each portion into a 5-in. circle. Cut each circle into six wedges. , Separate wedges and place 1 in. apart on an ungreased baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Serve warm, with jam if desired.

GRANDMA JOHNSON'S SCONES

Steps:

• In a small bowl, blend the sour cream and baking soda, and set aside.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
• In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
• Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
• Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.

WORLD'S BEST SCONES! FROM SCOTLAND TO THE SAVOY TO THE U.S.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
• With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
• Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.

GRANDMA NOON'S SCOTTISH SCONES

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Mix dry ingredients together.
• Cut in shortening until mixture resembles a bowl of small marbles.
• Add milk and beaten egg white and blend well. Add more milk slowly if mixture is dry.
• Turn onto floured cutting board.
• Knead slightly.
• Roll out 1 inch thick.
• Brush with egg yolk evenly over top.
• Cut into diamond shapes.
• Bake at 375 degrees Fahrenheit for 15 to 20 minutes until top is golden brown.