Recipe
Scones From The Isle Of Skye Recipe
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Lor / All my dishes 2 years, 1 month ago
A lovely scone recipe that is worth trying.
Prep:30m Cook:12m Servings:6
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 Lor |
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Fans
Ingredients
- 2 cups flour
- Pinch salt
- 1 Tbsp. baking powder
- 1-4 Tbsp. sugar
- 2 oz. (1/2 stick) butter
- 1 egg
- Milk or cream
- 1 cup raisins, currants or I have also used dried apricots chopped and cranberries
- (More sugar for glaze -- about 1 more Tbsp.)
- Note: Try to have everything but the butter at room temperature before proceeding. The butter must be COLD.
Directions
- Preheat oven to 500 degrees F.
- Sift flour with baking powder, salt, and sugar.
- Cut butter in with pastry blender or 2 knives until the mixture looks like fine breadcrumbs.
- Break egg into small measuring cup and beat lightly.
- Add milk or cream to 5 fl. oz. level mark (this was originally a British recipe so British measurements).
- Whisk together.
- Make a well in the center of the flour mixture and pour liquid in. (Save a teaspoon or two for brushing the scones with.)
- Add raisins, currants or apricots.
- Using a knife, cut and fold the mixture until a spongy, non-sticky ball of dough is formed.
- Handle dough as little as possible (excessive handling will toughen it).
- If the dough is still sticky when you are finished, add more flour.
- If it is too dry, add a bit more milk.
- Turn the dough onto a floured board or counter and knead for 30
- seconds.
- Turn over and roll very gently to 1/2 to 1 inch thickness.
- Form into 2 inch rounds (biscuit cutters work nicely) or into
- traditional wedges (make a circular cake shape, then slice into wedges).
- Place on a buttered or non-stick baking sheet and brush tops with
- the remainder of the egg/milk mixture.
- Sprinkle sugar over the tops.
- (Glaze before cutting wedges)
- Place into oven.
- Original recipe suggests to turn oven down to 425 degrees
- "immediately". I prefer to wait 3 to 5 minutes, then turn it down.
- Total baking time will be 10-12 minutes.
- Don't neglect them, they will burn. They should be puffy and light brown when done.
- Spread with butter and serve with preserves and clotted cream if you have it. If not, whipped cream(NOT from a can) is just fine.
- Mmmmmmmmmmmmm...
- From: The Farmhouse Kitchen, Mary Norwak
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organicmama 2 years, 1 month ago said:
They sound delightful! Happy Halloween!
pat2me 2 years, 1 month ago said:
Sounds great! Thanks for the recipe!
Happy Pumpkin Day!
sher 2 years ago said:
Love Scones. These sound wonderful
redhawk 2 years ago said:
I'll be trying these! yum!
jenniferbyrdez 2 years ago said:
I'm not the baker but I have to try these just because I'm English, Irish, and Scot. Hope I don't ruin them.