Traditional Scottish Wholemeal Scones Recipes

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

World's Best Scones! From Scotland to the Savoy to the U.S. image

My grandmother is Scottish and her family made GREAT scones.... In search of the best scone recipe in the world I have adapted their recipe with my own touches and with the famous scone recipe from the world renowned Savoy hotel in London. I now believe I have adapted the BEST SCONE RECIPE IN THE WORLD!

Provided by FRIENDLYFOOD

Categories Bread Quick Bread Recipes Scone Recipes

Time 35m

Yield 8

Number Of Ingredients 10

Ingredients

1 ¾ cups all-purpose flour
4 teaspoons baking powder
¼ cup white sugar
⅛ teaspoon salt
5 tablespoons unsalted butter
½ cup dried currants or raisins
½ cup milk
¼ cup sour cream
1 egg
1 tablespoon milk

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.

Nutrition Facts : Calories 246.6 calories, Carbohydrate 35.4 g, Cholesterol 46.9 mg, Fat 10 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 6 g, Sodium 238 mg, Sugar 13.2 g

TRADITIONAL SCONES

Traditional Scones image

Making scones is very simple I learned when my wife and I hosted an English tea. These are light and very tasty. -Chuck Hinz, Parma, Ohio

Provided by Taste of Home

Categories Brunch Desserts

Time 45m

Yield 1 dozen.

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1/8 teaspoon baking soda
6 tablespoons cold butter, cubed
1 large egg, room temperature
1/2 cup buttermilk
Jam of your choice, optional

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.

Nutrition Facts : Calories 144 calories, Fat 6g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 170mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

TRADITIONAL SCOTTISH WHOLEMEAL SCONES

Traditional Scottish Wholemeal Scones image

This recipe originated a long time ago in the Scottish Women's Rural Institutes. They are best served hot, spread with butter.

Provided by Elmotoo

Categories Breads

Time 30m

Yield 12 scones

Number Of Ingredients 7

Ingredients

6 ounces whole wheat flour (175g or 1 1/2 US cups)
6 ounces white flour (175g or 1 1/2 US cups)
2 teaspoons baking powder
2 ounces butter (60g or half stick) or 2 ounces margarine (60g or half stick)
2 teaspoons golden syrup, warmed
approximately quarter pint milk (5 fl.oz. or 150ml or generous US half cup)
1 pinch salt

Steps:

Mix the dry ingredients in a mixing bowl and then rub in the fat until it becomes like coarse breadcrumbs.
Stir in the melted syrup and then add enough milk to make a soft dough. Turn out onto a floured surface and roll until quite thin. Using a cutter, cut into rounds of about 1½ inches (3.8cm) in diameter.
Place the rounds on a floured baking sheet and cook in a pre-heated oven at 190C/375F/Gas Mark 5 for 10-15 minutes.
Serve hot, spread with butter.

Nutrition Facts : Calories 140.8, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 102.4, Carbohydrate 22.9, Fiber 2.1, Sugar 0.4, Protein 3.5

GRANDMA NOON'S SCOTTISH SCONES

Grandma Noon's Scottish Scones image

This traditional recipe was brought to North America by my Great Grandmother Noon. We love it; it's rich and crumbly, the perfect accompaniment for afternoon tea. It's a real Scottish type of scone-- it's a bit sweet and dense. I suppose you could add raisins to it-- but Grandma Noon might come back and haunt you...

Provided by Auntie Mags

Categories Scones

Time 40m

Yield 10 scones

Number Of Ingredients 8

Ingredients

4 cups all-purpose flour
1 cup brown sugar, packed
1 1/2 tablespoons baking powder
1/2 teaspoon salt
2 tablespoons shortening
1 cup milk
1 egg white, beaten
1 egg yolk

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.

Nutrition Facts : Calories 311.5, Fat 4.3, SaturatedFat 1.4, Cholesterol 20, Sodium 305, Carbohydrate 61.5, Fiber 1.4, Sugar 21.5, Protein 6.6

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