edinburgh scones
if you learn to make just one scottish delicacy, this should be it.
also, if you want to make me deliriously happy by simply making just one scottish delicacy, this could easily be it.
10 oz. self-raising flour
2 tsps. baking powder
1/4 tsp. salt
1 dsp. sugar
2 oz. butter
1/2 cup currants
1 egg
milk
Mix together dry ingredients, then rub in butter and add fruit. Combine egg and milk and add to dry mixture, to form a soft dough. Knead on a lightly floured board. Roll out and cut into 1/2-inch thick rounds. Bake in the oven at 450 degrees for 10 minutes.
also, if you want to make me deliriously happy by simply making just one scottish delicacy, this could easily be it.
10 oz. self-raising flour
2 tsps. baking powder
1/4 tsp. salt
1 dsp. sugar
2 oz. butter
1/2 cup currants
1 egg
milk
Mix together dry ingredients, then rub in butter and add fruit. Combine egg and milk and add to dry mixture, to form a soft dough. Knead on a lightly floured board. Roll out and cut into 1/2-inch thick rounds. Bake in the oven at 450 degrees for 10 minutes.
posted by saara @ 8:24 PM
3 Comments:
At 11:07 AM,
AlleyCat said…
The funny thing is, I made some scones this weekend and I came here to ask you if you knew any good Scottish scone recipes. My spouse claimed that my recipe used too much sugar to be "authentic" (note my spouse is neither Scottish nor any other brand of British). Which leads me to the question what, exactly, is a dsp?
At 11:09 AM,
AlleyCat said…
Oh and also, how much milk?
At 11:12 AM,
saara said…
dsp = dessertspoon, or about 10ml.
enough milk to make it doughy but not so much that it is too sticky to handle and shape.
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