Scotch Soda Scones Recipes

SCOTCH SCONES

Steps:

• In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut in butter by rubbing the mixture between your fingers until the mixture is fine and crumbly; stir in the raisins. In a small bowl, mix together the egg and milk; mix with dry ingredients to form a soft dough.
• On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Dip cutter into flour, and stamp out scones. You may need to re roll the dough to get 12.
• Heat dry non-stick griddle over medium heat. Cook each side of the scone until slightly raised and golden brown in color. Transfer to a wire rack to cool.

SCOTTISH TATTIE SCONES

Steps:

• Heat the oven to 400 F (200 C/Gas Mark 6).

WORLD'S BEST SCONES! FROM SCOTLAND TO THE SAVOY TO THE U.S.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
• With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
• Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.

IRISH SODA BREAD SCONES

Steps:

• Preheat the oven to 425°F (220°C) with a rack in the center position. Line a sheet pan with parchment paper (or a silicone baking mat). Set aside.
• In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold butter and toss in the flour mixture. Using a pastry cutter or a fork, cut the butter into the flour mixture until the mixture resembles coarse meal. Place the bowl in the freezer for 5 minutes to chill. In a large measuring cup, whisk together the cold buttermilk and egg.
• Prepare the egg wash: In a small bowl, whisk together the egg and milk. Set aside.
• Remove the flour mixture from the freezer. Stir in the golden raisins. Create a well in the center of the dry ingredients and add the buttermilk mixture. Using a wooden spoon, stir the wet ingredients into the flour mixture until just absorbed. The dough will seem shaggy and slightly dry. Transfer the dough and any dry remaining bits to a lightly-floured countertop. Knead the dough gently 4 to 5 times until it comes together, dusting the dough lightly with flour as necessary to prevent it from sticking to the countertop.
• Pat the dough gently with your hands into a disc that is roughly ¾-inch thick. Fold the dough over itself 2 to 3 times, this will help create layers. Dip a 2½-inch-diameter biscuit cutter in flour and cut out the scones. Do not twist the biscuit cutter as you cut the dough, this will prevent the scones from rising evenly. Gently press and knead any remaining scone dough and repeat to make 8 scones total.
• Distribute the scones evenly on the lined sheet pan, setting them apart by several inches. Lightly brush the tops of the scones with egg wash and generously sprinkle with granulated sugar. Place the scones in the oven and immediately increase the oven temperature to 450°F (230°C).
• Bake until golden in color, about 10 to 12 minutes. Transfer the scones to a wire rack. Slice and eat warm with butter and/or jam. Scones best served the day of baking.

STOVE TOP NO BAKE SCOTCH SCONES

Steps:

• Must have a griddle if want to be stovetop, but may also try 350°F oven (I don't know how long because I always use griddle).
• Sift together dry ingredients then cut in butter or lard. Make a hole in the center and pour in buttermilk.
• Stir until a soft dough mix. Roll out with rolling pin to 1/2 inch thick.
• Cut into squares and then fry on a hot greased griddle as if pancakes, but will be thicker.
• Brown both sides or a oven as mentioned above.
• Serve hot or cold with frosting or powdered sugar. I like butter alone.

CREAM GIRDLE SCONES (STOVE-TOP SCONES)

Steps:

• In a large bowl, cream the butter and sugar, then add the egg.
• Add the milk, then the flour and salt, and mix until it comes together into a dough. (If adding raisins or currants, do so at this time.)
• Turn out onto floured surface and fold over until smooth and divide in two. Roll out each half and cut into 4 quarters.
• Place on preheated griddle set at about medium high to test, (if some flour turns light brown in a few seconds, it is ready). Turn the scones when they have risen, and the bottoms are dark colored.
• Continue to cook until the other side is also well-colored and scone is cooked entirely.
• Remove from heat and cool in a kitchen towel for a few minutes before serving.
• Serve while warm with butter, jam and/or cream and some hot tea.

SCOTTISH SODA BREAD

Steps:

• In a large mixing bowl, combine whole wheat flour, bread flour, and 1/4 cup of the rolled oats. Blend in the baking powder, soda, salt, and butter. Make a hole in the center of the mixture and add the buttermilk. Stir until stiff dough forms. Sprinkle remaining 1/4 cup oats on bread board. Turn dough out onto board and knead for just 1 minute, shaping it as you go into a perfect round loaf. There should be a rather thick coating of the extra oats on the outside of the loaf.
• Cover baking sheet with parchment paper or lightly grease it. Place loaf seam side down on top of baking sheet. With sharp knife, make a cross slash in the top of the loaf about 1/2 inch deep. Preheat oven to 375°F Bake for 35 to 40 minutes or until loaf sounds hollow when tapped. Transfer to rack and brush generously with melted butter. For good slicing, cool for at least 4 hours. Makes 1 loaf.
• Great Whole Grain Breads B. Ojakangas.

SCOTCH SODA SCONES

Steps:

• Preheat the girdle and grease lightly' Mixing and Shaping : mix the flour, bicarbonate of soda and cream of tartar into a bowl. Make a well in the center and add the oil and sour milk and salt. Mix to a soft pliable dough. Do not overmix or the scones will shrink when baked. Turn out onto a floured board. Flour on top and divide into two. Roll each piece into a circle about 1 cm thick. Bake on the girdle for about 4-5 minutes on one side. Turn and bake on other side till cooked through. Serve warm with butter and strawberry jam.