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
Queen Elizabeth's Drop Scones | SCOTTISH PANCAKE RECIPE
Please take note that this is only half the volume and slightly adjusted from the original recipe. If you are preparing for more people, you can just double the quantity or follow the original recipe as also stated below.
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INGREDIENTS: (Half batch)
• 1 large egg, room temperature
• 2 tablespoons superfine sugar
• ½ cup whole milk
• ¾ cup all-purpose flour
• 1 teaspoon baking soda
• 1½ teaspoons cream of tartar
• 2 tablespoons butter, melted
• extra butter for your pan
ORIGINAL RECIPE & QUANTITY BELOW:
Ingredients for the Queen's drop scones
• 4 teacups flour
• 4 tablespoons caster sugar
• 2 teacups milk
• 2 whole eggs
• 2 teaspoons bicarbonate of soda
• 3 teaspoons cream of tartar
• 2 tablespoons melted butter
NOTES:
1. COOKING TIME – Approximately 2-3 minutes or until bubbles starts to appear on the sides. Flip and cook for another minute or until lightly brown
2. The perfect time to drop the scones is when the butter starts to bubble. Actual cooking time may vary depending on the size of your scones
3. SERVING – Serve the way you like! Mine is simple, butter and syrup are enough and sometimes peanut butter on the side ????
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Romel from The Introvert Kitchen
Drop Scones (Scotch Pancakes)
RECIPE
110g Self Raising Flour
30g White Sugar
1 Medium Egg
120g Whole Milk
1tbls Vegetable Oil
Pinch of Salt
NOTE: If using Plain Flour you will need to add 1/2 teaspoon of Baking Powder (NOT baking Soda)
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Tattie Scones Traditional Scottish Recipe
Tattie scones are my favourite Scottish breakfast item and are essential when it comes to creating a good old fashioned classic Scottish breakfast. I've been experimenting with tattie scones for a while and this is my favourite way to make them. This recipe is so light and fluffy and works really well with runny eggs!
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I can't think of anything better for brekkie than a freshly made tattie scone and a few runny eggs! They are so quick to make if you use up leftover mashed potato from a previous meal the night before and you could even make up a batch for the week ahead as they store well when sealed and popped in the fridge. Just put them in the oven the next day for reheating.
I've paired my scones up with some delicious smoked bacon and a runny free range egg with a little sliced fresh tomato on the side but you can go for the full Scottish breakfast with these on the side if you fancy. A full Scottish breakfast would include something along the lines of two fried eggs, haggis slices, black pudding slices, hash browns, good quality sausages, bacon and maybe some beans. A full Scottish is not something I eat very often but it is very delicious and great for a weekend treat mow and again.
Cheese Scones | Traditional Scottish Recipe :)
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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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The British Scone, A Simple Recipe To Make This Amazing British Classic
These scones can be put together really quickly, just make sure you’ve got plenty of butter and jam to hand (or clotted cream of course!)
A really simple recipe that was originally from Richard Bertinet. I’ve split the original recipe in half and tweaked the ingredients slightly to compensate for the ingredients I’m using.
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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