The Best traditional Scottish Scones Recipe will produce delicious, large, light scones that melt in the mouth when eaten. The whole of the United Kingdom

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Of course in Scotland we also have other ‘scones’ which are totally different, such as the Potato Scone (probably the Scottish equivalent of Hash Browns) which is usually served with a cooked breakfast; and we also have 'drop scones', which are made with a batter-like mixture using a griddle (or girdle) but are called Scotch Pancakes. There are other types of scones such as Treacle Scones, Soda Scones, and whole-meal scones. All of these as well as Potato (or Tattie) Scone and the Drop Scone are not what I am describing as a traditional Scottish Scone.

The recipe below is one of the simplest yet best Scottish scone recipe you will find, and is not hard to make. This is the ‘plain’ version, and both the plain and the fruit scone are served with butter; although for a real treat, serve them with delicious homemade jam such as strawberry or raspberry, and of course whipped or clotted cream. They are best served warm, and of course served with a nice pot of tea.

Ingredients

8oz / 225g self-raising flour
1oz / 25g caster sugar
large pinch of salt
5fl oz / 150ml milk

Method

• Mix the flour and salt together and rub in the butter.
• Mix in the sugar, then the milk until the dough is soft.
• Turn on to a floured board and knead very lightly.
• Make a round roughly 3/4 in / 2cm thick.
• Using a scone cutter (about 2in / 5cm) cut into rounds
  and place on a lightly greased baking sheet.
• Lightly knead together the rest of the dough and continue cutting more scones to use up all the dough.
• Brush the tops of the scones with a little milk
  (or beaten egg).
• Bake for around 12-15 minutes in preheated oven
  (220C/425F) until golden and well risen.

Cool on a wire rack and serve with butter and homemade raspberry jam and maybe some whipped or clotted cream while still warm.

The recipe can be adapted to include sultanas or other dried fruit; or with cheese to make a savoury version

My name is May Cropley. I live in the Kingdom of Fife in Scotland, and am passionate not only about the place with its lovely fishing villages and beaches, but also the history and the ancient castles and palaces, the people, the food, (including recipes) the music and art, poetry, the culture and all things Scottish. All of this, and the Home of Golf at St Andrews are featured on my website.

Visitors to my website can not only see more recipes, but they can contribute Scottish Recipes and Scottish poems which can be published on the website.

http://www.scotlands-enchanting-kingdom.com

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