Tour Scotland phtograph of a cream and jam scone, the King of Scones, Scone Palace, Perthshire, Scotland.
Scones, from the Gaelic word " sgoon " and rhymed with " gone " are a favourite in Scotland. The recipe below is for what are known as rich white scones. These can form the basis of many varieties including sultana scones, treacle scones and jam scones.
Ingredients:
8oz/250g or two cups of self raising flower ( Or " all purpose " flour with 3 teaspoons baking powder in North America ).
1 oz/25g (¼ stick) of butter or margarine.
¼ pint (140ml or half to ¾ cup) sour cream.
One beaten egg.
Pinch of salt
Method:
Preheat the oven to 400F/200C/Gas Mark 6.
Sift the dry ingredients together and then rub in the butter. Pour in the sour cream and then the beaten egg in the centre of the mixture and mix to obtain a soft elastic dough. Turn out onto a floured surface and roll out to about ½ inch (1.2cm) thick. Prick over with a fork and cut into small rounds with a cutter about 1½ inches (3.8cm) in diameter. Bake in the preheated oven for 10-15 minutes.
Scones are delicious if served warm. Cut in two and spread with butter or cream and jam (preserves) to add even more flavour and moisture.
All photographs are copyright of Sandy Stevenson, Tour Scotland, and may not be used without permission.
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I love these! Thank you for sharing.
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