Thursday, June 6, 2013
Sweet Scottish Scones
I so enjoy exploring my Scottish heritage. Although MUCH time has passed since my Scottish ancestors crossed The Pond, there is an old saying that says: "A Scot is a Scot, even unto an hundred generations."
I'm counting on it. ;-)
Every culture and country has it's own favorite foods ~ one of the most fun ~ & fearsome ~ things to try!
I don't make these as much as I used to, but a real favorite of mine are Sweet Scones.
You will need:
~8 c. flour (I use bread flour for a higher, flakier rise)
~a pinch of sea salt; to taste
~1/3 c. sugar
~4 ts baking powder
~1-1/2 sticks of butter
~1-1/2 c. milk (if you have dairy problems, vanilla-flavored rice milk works well)
GLAZE (if desired):
~1 egg, beaten with a pinch of salt blended in
~Butter, jam, jelly, honey, whipped cream for your desired topping
1) In a large bowl, with a whisk, combine flour, salt, sugar and baking powder.
2) Make a "well" in the center and pinch in the butter.
3) Beat the eggs with the milk and pour into the the flour mixture. ~IF you add berries, currants or nuts of any sort, this is where you would fold them in.
4) Mix to form a soft dough and turn out onto a floured bread board; knead light, just until you can shape the dough into a ball.
5) Place dough ball either into a lightly sprayed 10" cast iron skillet OR onto a baking stone; take a knife and "cut" across the dough ball to make 6-8 wedges.
6) IF you use the glaze, this is the time to brush the tops with the egg mixture & sprinkle with sugar.
7) Bake at 475* for 10 minutes or until golden brown.
8) After you take it out of the oven, break apart at the "cut" and serve with your favorite topping.
There are so many variations of this, feel free to try your own. I have to admit that more often than not, I will skip the glaze and add blueberries to mine. "Yum" only BEGINS to describe it.
Blessings from Ohio . . . Kim<><