Authentic Scottish Scones Recipe:
Some people even assert that Scotland is where Authentic Scottish Scones Recipe was first created. They were originally mentioned in a book that a Scottish poet translated in 1513, and some even claim that they were named after the Stone of Scone, also known as the Stone of Destiny, after the location where it was stored in Scone Abbey close to Scone in Scotland. I sense a pattern there.
Scones, however, bring to mind New Zealand, courtesy to my Grandma and Scotland. I recently decided to take a journey down memory lane and ask my grandmother for her recipe for scones in the hopes of being able to make them again for myself.You wouldn’t think it would be so difficult, but I had to hold
What makes scones different from biscuits?
Many of you are probably giving me the side-eye since you think of biscuits as a sweet snack with a wide range of flavors, and you’re wondering how on earth I could confuse one with a scone. The American version of “biscuits,” which incidentally resembled a scone, was first introduced to me when I moved there. However, they smother them in sausage gravy…
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So, for those of you (looking at you, Americans!) who are unsure of what a scone is, it’s basically a biscuit. Many sources said that scones include eggs, which isn’t true, when I was researching the differences. An egg-filled scone is a first for me! Possibly some do, but
- ½ cup milk,
- oat or coconut milk
- 1 egg
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- zest of one lemon
- ½ stick unsalted butter, cubed and chilled
- 3 Tbsp sugar
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- Whisk the milk and the egg in a small bowl, and then set the bowl aside. Mix the flour, baking powder, lemon zest, and salt in a big bowl.
- When there are no lumps larger than a pea, stop rubbing the butter into the flour mixture. Add the sugar and stir well. Stir the dry ingredients after adding the wet components. Using a wooden spoon, carefully combine the dough.
- Lay the dough out on a counter that has been lightly dusted with flour, and knead it no more than 12 times. [Above twelve, you do so at your peril; it seems to be the magic number here.] Make a round of dough that is about an inch thick, then cut it into 8 wedges. Put on a Silpat or a baking sheet that hasn’t been greased.
- Give the wedges a milky coating with a pastry brush.
- To achieve golden brownness, bake for 20 to 25 minutes. Use your preferred jam as a topping after cooling on a rack.
Depending on the size of the scones and your oven, the cooking time may change. When finished, they ought to be light to the touch and have a little browning on top. With respect to size, this recipe yields about 18 scones. Whatever is left over can be frozen!