Scone-te!
"World's Best" Scottish Scones Recipe
To celebrate Scotland and the upcoming Outlander Premiere, I wanted to share a classic Scottish Scone recipe with you.
The best flavor pairings: Clotted cream (similar to whipped cream & butter~~try to locate it in the imported aisle) and a well-prepared, Breakfast Tea.
1-3/4 cups all-purpose flour
4 tsp. baking powder
1/4 cup white sugar
1/8 tsp. salt
5 Tablespoons unsalted butter
1/2 cup dried currants, cranberries, or raisins (optional) **See variation below
1/2 cup milk (2% or whole)
1/4 cup regular sour cream
1 egg
1 Tablespoon milk
Preheat oven to 400 degrees F.
Sift flour, baking powder, sugar, and salt into a large bowl.
Cut butter with a pastry blender or rub the butter squares between your fingers until pea-sized lumps form.
Stir in currants. **See variation below.
In a measuring cup, mix 1/2 cup of milk and the sour cream.
Pour all at once into dry ingredients and stir gently (*over-working the dough makes terrible scones!) til well-blended. See my 'hack' below to keep your hands clean during this process.
With floured hands, pat scone dough into mounds, about 2-3 inches across, depending on your size choice. Oftentimes, I use a fork to keep my hands cleaner. Scone dough is extremely sticky!
Place onto greased baking sheet and slightly flatten. The scones should barely touch each other, if at all.
Whisk egg and 1 Tablespoon of the milk. Brush tops with egg wash.
Let rest for 10 minutes.
Bake 10-15 minutes until the tops are just golden brown.
**Variation: Add some white chocolate chips and dried apricots cut into small bite-sized chunks.
Yields: 8
Enjoy with Scottish Breakfast Tea and Clotted Cream or butter.
