Traditional Scottish Wholemeal Scones Food

HONEY WHOLEMEAL SCONES

Steps:

• Combine dry ingredients in a bowl. Rub in butter until mixture resembles coarse crumbs. Stir in honey and add as much milk as needed to form a soft dough.
• Turn out onto a floured surface and knead lightly. Pat down to desired thickness and cut out scones of desired size (I use a 7.5 cm glass).
• Bake at 220 °C for about 8 minutes.

TRADITIONAL SCOTTISH WHOLEMEAL SCONES

Steps:

• Mix the dry ingredients in a mixing bowl and then rub in the fat until it becomes like coarse breadcrumbs.
• Stir in the melted syrup and then add enough milk to make a soft dough. Turn out onto a floured surface and roll until quite thin. Using a cutter, cut into rounds of about 1½ inches (3.8cm) in diameter.
• Place the rounds on a floured baking sheet and cook in a pre-heated oven at 190C/375F/Gas Mark 5 for 10-15 minutes.
• Serve hot, spread with butter.

TRADITIONAL SCONES

Steps:

• In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk egg and buttermilk until blended; add to crumb mixture just until moistened. , Turn dough onto a lightly floured surface; gently knead 10 times. Divide dough in half; pat each portion into a 5-in. circle. Cut each circle into six wedges. , Separate wedges and place 1 in. apart on an ungreased baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Serve warm, with jam if desired.

YOGHURT WHOLEMEAL SCONES

Steps:

• Mix together flour, salt, and baking powder..Rub in margarine. Form into a stiff dough with the yoghurt. Turn onto a floured board and shape with the hands until 2 cm/3/4 inch thick.
• Cut into rounds with a pastry cutter.
• Place on a lightly greased baking tray and bake in a moderately hot oven,Gas 6, 400 F, 200 C, for 10 to 12 minutes.
• Serve hot with butter.

PERFECT SCONES

Steps:

• Preheat oven to 375 degrees. Sift flour, baking powder, baking soda, sugar, and salt into a large bowl. Cut in butter using a pastry blender or two knives until mixture resembles coarse meal. Mixing lightly with your fingers, add heavy cream just until dough holds together. Wrap in plastic and chill about 1/2 hour before rolling out.
• Butter a large baking sheet; set aside. Roll dough into a circle, 1/2 inch thick for small scones and 3/4 inch thick for larger ones. Using a biscuit or cookie cutter, cut dough into various shapes. Transfer scones to prepared baking sheet.
• Combine egg and light cream in a small bowl; brush tops of scones with mixture. Bake until golden brown and puffed, 13 to 15 minutes. Serve warm.

SCOTTISH OATMEAL DROP SCONES

Steps:

• Sift the flour, baking powder and salt into a mixing bowl. Add the oatmeal and sugar. Stir to combine. Set aside.
• Using a saucepan or the microwave, gently melt the margarine and treacle together. Set aside.
• Whisk together the egg and milk.
• Combine all ingredients. Mix well.
• Drop tablespoons of the mixture onto a hot greased frying pan. Cook each drop scone until browned underneath and bubbling on top. Turn the scone and cook the other side.
• Serve hot with butter.

WHOLEMEAL YOGHURT SCONES

Steps:

• Sift wholemeal flour,flour,soda and baking powder into a bowl.Return husks left in the sifter to flour in the bowl.Cut butter into flour mixture until it resembles bread crumbs.Stir in the sugar and yoghurt.Add sufficient milk to mix to a soft dough.Lightly dust an oven try with flour.Press scone dough out to a 20cm round.Mark into 8 wedges.Brush top with milk.Bake at 220*C/425*F for 10 minutes or untill pale golden.

LOW FAT WHOLEMEAL/HONEY SCONES

Steps:

• Pre-heat oven to 200°C.
• Sieve the self rising flour and the whole meal flour together. Mix by letting it flow through your fingers for air.
• Add the baking soda and continue to mix.
• Next chop the margarine into small cm squares and drop into the mix. Break down the margarine with your fingers till all of the clumps are gone.
• Add 8 drops of lemon juice to the milk. Then slowly add the low fat milk into the mix. I use a knife to work in the milk to keep as much air in the mix.
• Continue adding milk until mix is moist and add in the honey.
• Powder you chopping board with flour and kneed the mix for a few second so as not to force out the air. Maneuver the mix like a pizza base and lay flat on board.
• Cut into 6 - 8 pieces and roll into shape about 1" to 1 &1/2 " thick and place on floured baking tray.
• Place in pre-heated oven for 10 - 15 minutes. Cool and enjoy!