How To make Scotch Scones
Ingredients
1 1/2
cup
sifted flour, all-purpose
1
tablespoon
baking powder
3/4
teaspoon
salt
1/4
cup
sugar
1/3
cup
shortening
1/2
cup
quaker oats, uncooked (quick or old-fashioned)
1/4
cup
currants
2/3
cup
milk
Directions:
Sift together flour, baking powder, salt and sugar into bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in oats and currants. Add milk; stir only until dry ingredients are moistened.
Turn out on lightly floured board or counter. Knead gently a few seconds. Roll out to 1/4 inch thickness. Cut with floured diamond-shaped cutter. Brush lightly with melted butter; sprinkle with sugar. Place on ungreased cookie sheet.
Bake in preheated hot oven (425 F.) 12 to 15 minutes. Serve piping hot.
How To make Scotch Scones's Videos
Scottish Scones With Milk, Flour, Sugar & Butter : Scones
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Scottish scones traditionally use ingredients like milk, flour, sugar and butter as primary ingredients. Make Scottish scones with milk, flour, sugar and butter with help from the head chef and principal owner of YaDa Chef in this free video clip.
Expert: Joseph Yacino
Filmmaker: Michael Watkins
Series Description: Scones are an incredibly versatile treat that you can prepare quickly and easily right in your very own kitchen. Find out how to make a fresh batch of lovely scones with help from the head chef and principal owner of YaDa Chef in this free video series.
HOW TO MAKE POTATO SCONES / SCOTTISH TATTIE SCONES - TRADITIONAL RECIPE
It genuinely surprised me how popular the recipe for these seemed to be … but I guess it’s a good idea for using up leftover mash and also a good ol’ nostalgic Scottish breakfast item isn’t it?
Although I’m giving you the recipe from ‘scratch’, you can absolutely use leftover mash – but just make sure that you season it appropriately with salt & pepper and add some extra butter for good measure! Nothing worse than bland tattie scones!
I have only used approx. 250g of raw potato as you’d be surprised how many potato scones you can get from it! But feel free to scale up as required as they freeze really well ❄️
Ingredients
- 250g raw potato
- 50g salted butter
- dash of cream (optional)
- 135g self raising flour (plus more for dusting and shaping)
- white pepper
Method
1. Peel potato and cook in salted water until soft
2. Mash (or rice) potato, then add salted butter and stir through
3. Mix through flour and white pepper using your hands, and form into a ball of dough
4. Roll out ball of dough on a floured surface and cut into desired shape, approx. 3/4cm thick
5. Fry in a knob of butter – 4/5mins on each side until golden brown
GENERAL GUIDANCE: add approx. half the weight of the potato of flour to the mixture, so a ratio of 2:1, then gradually add a little extra flour if you think it needs it - we want the dough to be light and fluffy but not sticky
Traditional Scottish Cranachan Recipe | Scottish Recipe
Hey guys! :) Today I made a traditional Scottish Cranachan....Cranachan is a traditional Scottish dessert, consisting of mainly whipped cream and raspberries….is typically eaten on Burns night to celebrate the life and works of Robert Burns….It is so simple but delightfully tasty!
Sometimes I modify it a wee bit and add a layer of custard and sponge cake. But in this, recipe, I’m showing you in it’s simplest most traditional form! So if you want to give it a go guys, this is what you'll need:
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Shopping list:
4 tablespoons of Honey (I’m using heather honey)
1 tablespoon Whisky (Scottish preferably :)
200g of Raspberries
6 tablespoons of oatmeal (Pinhead is best)
150grams of Crowie which is a Scottish cream cheese or Quark….or similar cream cheese
200 ml of Double cream
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Thanks for stopping by guys and take care :) x
Cheese Scones | Traditional Scottish Recipe :)
Hello folks!
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Hey folks! Today I made a batch of delicious cheddar cheese scones :) These are lovely with tomato soup as a wee side! But also delicious on their own with a bit of butter or even with some ham inside. Everything I used will be listed below.
-Cheryl x
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Makes 4 big scones or 8 smaller ones (my cutters were 4 inch and 3 inch)
210g (1.3 cups) Self raising flour
1 Teaspoon baking powder
1 Teaspoon salt
1 teaspoon dried mustard powder
1 teaspoon paprika
Half teaspoon sugar
50g (1.7 oz) Very cold butter - grated
90g (3.0 oz) Mature cheddar cheese - grated
10g (0.35 oz) Parmesan cheese - grated
110ml (0.5 cup) Whole milk
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CONTACT ME:
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Support my wee channel (only if you want :)
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Scotch Pancakes | Drop Scone recipe :)
Hello folks!
Support my wee channel (only if you want :)
or why not consider clicking the ‘join’ button here on YouTube to become a channel member?
Welcome back to What’s For Tea. Today is pancake day (or Shrove Tuesday) So I’m making pancakes…British pancakes are totally different to American style pancakes which are totally different to French pancakes (or crepes) here in Scotland we also have our own pancakes lol….so today in honour of Shrove Tuesday…or pancake day (the 16th of Fab) I’m making Scottish pancakes, aka Scotch pancakes :)
Everything I used will be listed below incase you want to make these for yourself. Thanks for stopping by,
-Cheryl x
Keef Cooks Channel:
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What I used -
300g (10oz) Self raising flour
125g (4.4oz) White sugar
1 Teaspoon mixed spice (optional)
3 Medium free range eggs
250ml (8.4 floz) Milk
**A little melted butter if using to grease your pan**
________________________________________________________________________
CONTACT ME:
New P.O. Box coming soon!
Instagram: whatsfortea3
Email...reach me here:
askwhatsfortea@outlook.com
Support my wee channel (only if you want :)
Want your Degustabox for £9.99? just click the link below
Scottish Butterscotch Scones Traditional Scottish Scone Swirl Recipe
These butternut scone swirls are very similiar to cinnamon whirls but they are made with a traditional Scottish Scone recipe and are absolutely delicious. The kids love them topped with a little water icing and filled with butter, brown sugar and vanilla.
FULL RECIPE Scottish Butternut Scone Swirls -
These Scottish Scone swirls are so easy to throw together you can literally make them in 15minutes. They are best enjoyed warm fresh out of the oven as they do harden a little once left to stand out.
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I love sharing my Scottish content with you all and it really touches my heart to hear how much you all enjoy making and learning about Scottish foods. Sometimes I will be gifted Scottish products to share with you all and will disclose that but my opinion is always my own and I will decide if if is something I wish to share or not.
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***This recipe does not include paid promotional material or gifted products.***