Grandmas Scottish Scones Food

GRANDMA JOHNSON'S SCONES

Steps:

• In a small bowl, blend the sour cream and baking soda, and set aside.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
• In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
• Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
• Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.

GRANDMA'S SCOTTISH SHORTBREAD

Steps:

• Preheat oven to 300°. Cream butter and sugar until light and fluffy, 5-7 minutes. Combine flours; gradually beat into creamed mixture. Press dough into an ungreased 13x9-in. baking pan. Prick with a fork., Bake until light brown, 45-50 minutes. Cut into 48 bars or triangles while warm. Cool completely on a wire rack.

GRIDDLE SCONES

Steps:

• In a large bowl, whisk together the flour, baking soda, sugar, and salt. Cut in the shortening with a fork, pastry blender, or by pinching between your fingers. Make a well in the center, and pour in the corn syrup and buttermilk. Stir with a sturdy spoon to form a soft dough. Divide the dough in half, and pat out into 3/4 inch thick circles on a floured surface. Cut each circle into 6 wedges.
• Heat a griddle over medium heat, and grease lightly with cooking spray or oil. Cook scones on each side, then stand them on edge, and cook all three edges. Cool on a wire rack.

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.

GRANDMA NOON'S SCOTTISH SCONES

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Mix dry ingredients together.
• Cut in shortening until mixture resembles a bowl of small marbles.
• Add milk and beaten egg white and blend well. Add more milk slowly if mixture is dry.
• Turn onto floured cutting board.
• Knead slightly.
• Roll out 1 inch thick.
• Brush with egg yolk evenly over top.
• Cut into diamond shapes.
• Bake at 375 degrees Fahrenheit for 15 to 20 minutes until top is golden brown.

GRANDMA'S SCONE RECIPE

Steps:

• Turn the oven to approximately 180C Fan/220C normal (350/475F)
• Sift flour and baking powder into a bowl
• Slice butter thinly or grate into the bowl
• Rub the butter into the flour with your fingers
• Add milk gradually and use a fork to bring the mixture together
• Tip onto a floured mat or benchtop
• Use your fingertips to bring together more and the flatten out
• Cut into even triangles or squares, or use a cookie cutter
• You can brush with milk or egg on the top if you like but not necessary
• Bake in the middle of the oven for approximately 10-15 minutes, depending on the heat of your oven. I usually do mine for around 12 minutes. Check the bottom of one is slightly browned which will tell you they're ready.
• Put on a wire rack to cool
• Store in an airtight container or wrap in a tea towel to keep them soft

GRANDMA'S SCONES

Steps:

• In a small bowl, blend the sour cream and baking soda, and set aside.
• Preheat oven to 350 degrees F.
• Lightly grease a large baking sheet.
• In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt.
• Cut in the butterl.
• Stir the sour cream mixture and egg into the flour mixture until just moistened.
• Mix in the dried fruit.
• Turn dough out onto a lightly floured surface, and knead briefly.
• Roll or pat dough into a 3/4 inch thick round.
• Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
• Baking 12 to 15 minutes in the preheated oven, until golden brown on the bottom.

MARY HEARTY BYE'S SCOTTISH SCONES

Steps:

• Whisk together flour, sugar, baking powder, salt, baking soda, and cream of tartar in a large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in buttermilk and egg with a fork just until a soft dough forms.
• Turn out dough onto a lightly floured surface. With lightly floured hands, divide dough into thirds and knead each piece 3 or 4 times. Pat each piece into a 6-inch round (1/2 inch thick), then cut each round into 4 wedges.
• Heat griddle over low heat until hot, then lightly oil.
• Working in 2 batches, dust each wedge of dough with flour, patting off excess, then cook over low heat, undisturbed, 3 minutes. Increase heat to medium-low and cook until puffed and undersides are golden-brown, 3 to 5 minutes more. Turn scones over and cook until undersides are golden-brown, 6 to 8 minutes (watch closely; move scones and adjust heat as needed so they cook through without burning). Turn scones on edges and cook until golden-brown, about 1 minute per edge. Cut one scone open to check for doneness.
• Transfer to a rack and cool to warm. (Lightly oil griddle between batches.)

GRANDMA'S BUTTERMILK SCONES

Steps:

• Sift together first 4 ingredients in a large bowl.
• Mix melted butter and enough buttermilk in a measuring cup to make 2 cups of liquid, dissolve baking soda in the liquid.
• Slowly work the liquid into the dry ingredients until a nice dough forms (you may not need all the milk so do this in stages). The dough should be easily handled and not sticky.
• Divide dough in half and shape into a round ball.
• On a lightly floured surface, roll out to 1/2" thick round and cut into pie shaped wedges (a pizza cutter works good for this).
• Fry in a dry electric pan at 350°F (no butter/pam/oil please) until a nice golden brown.
• Flip and brown other side.
• Serve warm. (Can be reheated in a toaster).
• Alternatively, you can roll the doll out and use a glass to cut rounds. Grandma did that sometimes too (while I snuck behind and stole the scraps before she could roll them out again lol).

GRANDMA'S BEST SCONES

Steps:

• Cream butter and sugar until light and fluffy.
• Add beaten egg and salt.
• Add sifted flour and milk alternately, mix to a soft dough, add sultanas.
• Turn on to lightly-floured surface, knead slightly.
• Roll out to 2 cm thickness, cut with round scone cutter.
• Put scones on greased oven tray, bake in hot oven (230 C) 7 to 10 minutes.

GRANDMA JOHNSON'S SCONES

Steps:

• In a small bowl, blend the sour cream and baking soda, and set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease a large baking sheet.
• In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt.
• Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
• Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
• Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.