Description
Scottish scones are light, flaky and simple round cakes, goes well with afternoon tea or can be served on the breakfast table.
Ingredients
- All purpose flour : 2 cups
- Baking powder : 1 tsp
- Unsalted butter (chilled and cubed) : 30g
- Currants / raisins : 1/2 cup
- Cream (pouring / half n half) : 3/4 cup + extra to glaze
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 pinch of salt in a bowl.
- Using your fingertips, rub the cold butter until it resembles fine breadcrumbs.
- Stir in the currants or raisins.
- Make a well in the center and add almost all the cream and mix with a flat bladed knife using a cutting action until the dough comes together in clumps.
- Use the remaining cream if necessary.
- With floured hands gently gather the dough together, lift out onto a lightly floured surface and pat into a smooth ball.
- Do not knead or the scones will become tough.
- Pat the dough out to 2cm thick. Using a floured 5cm biscuit or cookie cutter, cut into shapes.
- Gather the trimmings and without over-handling, press out as many shapes as possible.
- Place close together on the tray and brush with the extra cream.
- Bake for 12 -15 minutes or until risen and golden brown.
- Serve warm or at room temperature with jams or cream.
- Prep Time: 10 mins
- Cook Time: 15 mins