In my last post, I gave a brief history of the scone. Now I am going to give you a simple Scottish Scone Recipe that is easy to make, and will be a perfect addition to your afternoon tea hour recipes.
Basic Scone Recipe
1.5oz / 40g slightly salted butter
8oz / 225g self-raising flour
1oz / 25g caster sugar
large pinch of salt
5fl oz / 150ml milk
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 ¾ 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.
Recipe found here