Scottish scones are essentially minimalist, barely sweet and without the gaiety of currants, raisins, dates or dried berries. From the Scottish highlands, scones migrated during industrial revolution time to Britain where it caught the fancies of Duchess of Bedford. She initiated the fashionable ritual of “Afternoon tea time” with scones or Scottish quick breads which were usually served with jams and clotted creams.
The Victorian etiquette highlighted the scones so much that it became almost synonymous with afternoon tea rituals – “Tea with scones”, complementing each other so perfectly that a new food ritual has evolved – ”Devonshire Tea”. In pre-baking powder days, scones in Scotland were usually made with oatmeal and baked on griddle, cut into triangle like quadrants. They can be savouries too, flavoured with herbs, bacon, hams and cheese. With baking powder scones became well-leavened, flours substituted the oatmeal and modern scones arrived as we know it today and are widely available in British and Irish bakeries. 
When scones crossed the Atlantic in early 18th century, brought to this new world by early British and Scottish immigrants, it absorbed lots of sugar, and was dressed up with loads of raisins, dried berries, dates, fruits and other ingredients. New world follows new rules, and scones found their new soul mate in coffee.
PrintCreamy scones with specks of currants
- Total Time: 25 minutes
- Yield: 8 scones 1x
Description
These Scottish scones are light, flaky, and dotted with currants, perfect for afternoon tea or a delightful breakfast treat.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 30g unsalted butter, chilled and cubed
- 1/2 cup currants or raisins
- 3/4 cup cream (pouring or half and half), plus extra for glazing
Instructions
- Preheat the oven to 425°F (220°C). Lightly grease a baking tray or line it with baking paper.
- Sift the flour, baking powder, and a pinch of salt into a bowl.
- Using your fingertips, rub the cold butter into the flour mixture until it resembles fine breadcrumbs.
- Stir in the currants or raisins.
- Make a well in the center and pour in the cream. Mix gently with a fork until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently knead until smooth.
- Roll out the dough to about 1-inch thickness. Use a round cutter to cut out scones and place them on the prepared baking tray.
- Brush the tops with a little extra cream to glaze.
- Bake for 12-15 minutes or until the scones are well-risen and golden brown.
- Remove from the oven and cool on a wire rack. Serve warm with jam and clotted cream.
Notes
For a richer flavor, you can substitute half of the cream with buttermilk. Store scones in an airtight container for up to 2 days. Serve with clotted cream and jam for a traditional touch. If you prefer a sweeter scone, add 1-2 tablespoons of sugar to the dry ingredients.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Baking
- Cuisine: Scottish
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 5
- Sodium: 150
- Fat: 10
- Carbohydrates: 30
- Fiber: 1
- Protein: 4
- Cholesterol: 30
