Scottish Scones
Delight in the timeless charm of Scottish Scones, a classic recipe that strikes the perfect balance between buttery richness and pillowy softness. With just 15 minutes of prep time, these golden, tender scones come together effortlessly, making them an ideal choice for breakfast, afternoon tea, or a quick treat. Featuring pantry staples like all-purpose flour, sugar, and baking powder, this recipe also incorporates cold, cubed butter for that signature flaky texture. For a touch of sweetness, toss in currants or raisins, or keep them plain for a more traditional approach. Brushed with milk for a beautifully golden crust, these scones bake to perfection in just 12 minutes and are best enjoyed warm with your favorite jam, butter, or a dollop of clotted cream. Perfectly simple yet irresistibly satisfying, these scones are a must-try addition to your repertoire of homemade baked goods.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 50 grams granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 75 grams unsalted butter (cold, cubed)
- 120 milliliters whole milk
- 1 large egg (lightly beaten)
- 50 grams currants or raisins (optional)
- 2 tablespoons milk (for brushing tops)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs.
If using currants or raisins, stir them into the mixture at this point.
Make a well in the center of the mixture and pour in the milk and beaten egg. Gently mix until a soft dough forms. Be careful not to overwork the dough.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Roll or pat the dough into a circle or rectangle about 2 cm (¾ inch) thick.
Using a round cookie cutter or a glass (about 6 cm in diameter), cut out circles of dough and place them on the prepared baking sheet, spacing them slightly apart. Gather the scraps, re-roll, and cut out more scones.
Brush the tops of the scones with the extra milk to give them a golden crust as they bake.
Bake in the preheated oven for 10-12 minutes, or until the scones are risen and golden on top.
Remove from the oven and let cool slightly before serving. Serve warm with butter, jam, or clotted cream.
Nutrition Facts
Calories |
1892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 2156 mg | 94% | |
| Total Carbohydrate | 291.7 g | 106% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 94.8 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 263 mg | 20% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 884 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
