Recipe Swantown Inn's Scottish Scones
Recipes Index | Breads, Muffins and Scones
Our moist and versatile scone recipe. A staple for every breakfast at our inn. The recipe was Casey's but Nathan made it his own after advice from his Grandmother, "Do not muck around and overmix! Just get it mixed and in the oven!". The advice works well. Some of our favorites include Maple Pecan, Cranberry Walnut and Blueberry.
Ingredients
2 cups sifted all-purpose flour
2 Tbs. Sugar
½ tsp. baking soda
½ tsp. salt
¼ cup butter or margarine
Fruit / Nuts of your choice
¾ plus 2 Tbs. Buttermilk
Directions
Preheat oven to 450.
Sift together flour, sugar, baking soda, and salt into a mixing bowl.
Cut butter or margarine into small pieces and add to dry ingredients.
Blend together until mixture is crumbly.
Make a well in the center of the mixture and gradually add the buttermilk, stirring gently with a fork.
Fold in fruit and nuts.
Mix just until soft dough is formed. (We use a food processor and pulse once for the dry ingredients and blend until just after all the buttermilk is added).
Turn onto a lightly floured surface pat into a circle ½ inch thick at the edge, with the center slightly thicker.
Cut into 8 equal pieces 9liek a pizza).
Place each of the 8 pieces on an ungreased baking sheet (we use a baking stone).
Bake for 12 to 15 minutes, until golden brown.
Best served warm after standing for 5 to 10 minutes.
Makes Eight Scones.