Scones From The Isle Of Skye Recipe

How to make it

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• 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