 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This recipe is from the 'Highland Fling' cookbook. My grandmother ordered 4 cookbooks from Scotland for herself, my mother & my aunts. It makes a delicious, fluffy scone & we've had tons of requests for the recipe over the years. I have given the exact steps as written, but added our modifications. This makes a sweet scone-perfect for double Devonshire cream & some jam. Ingredients:
2 cups flour |
1 teaspoon baking powder |
2 teaspoons cream of tartar |
2 tablespoons sugar |
1/4 cup butter or 1/4 cup margarine |
3/4 cup milk |
Directions:
1. Sift together the dry ingredients.
2. Cut in the butter with a fork or pastry blender till it resembles fine crumbs.
3. Make a well in the centre& pour in all the milk.
4. Mix well& turn onto a floured board& knead a little, but not too much.
5. Divide the dough in two.
6. Roll each round to almost 3/4 of an inch.
7. Cut the round in four pie-shaped wedges.
8. (I usually just use a round glass to cut them out) Transfer to a greased cookie sheet.
9. Bake at 375 F for 15-20 minutes; or until done.
10. (My mom adds a touch more milk,& makes a drop biscuit instead.).
|
|