Now, I know it's January and we are trying to be healthier but, in my defence, these scones are not bad as scones go. The Scots are well known for being frugal and this is reflected in this basic, store cupboard ingredient recipe....no butter in sight!
Try them with a little heart-healthy, light margarine if you want to be virtuous or pile on the jam and clotted cream for a blow out. Best served with lots of hot tea...
Scottish Scone recipe
Makes 9-12 scones
Ingredients:
2 1/4 cups self-rising flour
1 tablespoon granulated sugar
2 teaspoons baking powder
3/4 cup (or more) chilled 1 or 2% milk
1 large egg
1 tablespoon vegetable oil
Extra flour (for sprinkling baking sheet with and to lightly flour work surface with).
Extra milk for brushing tops before baking.
Instructions:
Preheat oven to 425°F (220°C).
Sprinkle large rimmed baking sheet with flour (or use a Silpat mat or other silicone baking mat....saves washing the baking sheets later).
In a large bowl, whisk together the flour, sugar and baking powder.
Whisk together the 3/4 cup milk, the egg and oil in small bowl to blend.
Gradually add milk mixture to dry ingredients, tossing until moist clumps form.
Turn dough out onto lightly floured surface; knead gently for several turns until dough comes together. Do not overknead, you're not making bread!
BTW...you may need to add extra flour if the dough is too sticky......
Pat out dough to 1-inch thick round. Using a 2 1/2-inch in diameter cutter, cut out scones. Gather dough scraps; press out to 1-inch thickness and cut out more scones. Transfer to prepared baking sheet and brush the tops with the extra milk before placing in the oven.
Bake scones in preheated 425°F (220°C) oven until golden on top, and tester inserted into center comes out clean, about 12-14 minutes. Cool on baking sheet for 5 minutes.
Transfer to basket or serving plate and serve warm with butter, jam, and whipped cream (or double or clotted cream).
Variations:
Try them with a little heart-healthy, light margarine if you want to be virtuous or pile on the jam and clotted cream for a blow out. Best served with lots of hot tea...
Scottish Scone recipe
Makes 9-12 scones
Ingredients:
2 1/4 cups self-rising flour
1 tablespoon granulated sugar
2 teaspoons baking powder
3/4 cup (or more) chilled 1 or 2% milk
1 large egg
1 tablespoon vegetable oil
Extra flour (for sprinkling baking sheet with and to lightly flour work surface with).
Extra milk for brushing tops before baking.
Instructions:
Preheat oven to 425°F (220°C).
Sprinkle large rimmed baking sheet with flour (or use a Silpat mat or other silicone baking mat....saves washing the baking sheets later).
In a large bowl, whisk together the flour, sugar and baking powder.
Whisk together the 3/4 cup milk, the egg and oil in small bowl to blend.
Gradually add milk mixture to dry ingredients, tossing until moist clumps form.
Turn dough out onto lightly floured surface; knead gently for several turns until dough comes together. Do not overknead, you're not making bread!
BTW...you may need to add extra flour if the dough is too sticky......
Pat out dough to 1-inch thick round. Using a 2 1/2-inch in diameter cutter, cut out scones. Gather dough scraps; press out to 1-inch thickness and cut out more scones. Transfer to prepared baking sheet and brush the tops with the extra milk before placing in the oven.
Bake scones in preheated 425°F (220°C) oven until golden on top, and tester inserted into center comes out clean, about 12-14 minutes. Cool on baking sheet for 5 minutes.
Transfer to basket or serving plate and serve warm with butter, jam, and whipped cream (or double or clotted cream).
Variations:
Sultana: add 1/2 cup golden raisins to flour mixture
Chocolate: replace 1/4 cup flour with 1/2 cup unsweetened cocoa powder
Cheese: omit sugar and add 1/2 cup shredded strong cheddar cheese and a pinch of mustard powder to mixture. Sprinkle more cheese on top before baking.
Chocolate: replace 1/4 cup flour with 1/2 cup unsweetened cocoa powder
Cheese: omit sugar and add 1/2 cup shredded strong cheddar cheese and a pinch of mustard powder to mixture. Sprinkle more cheese on top before baking.
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