Traditional Scottish Scones

US Measurements/Cups:

  • 1 cup Self-Rising Flour

  • 1 tsp Baking Powder

  • 1/4 Cup (1/2 Stick) Margarine

  • 2 rounded tbsp Superfine Sugar

  • 2/3 Cup Milk

 

Directions

  • Set oven to 425F 
     

  • Mix the flour and baking powder in a bowl, rub in margarine using your fingers - or cut it into the dry ingredients using two knives/pastry blender
     

  • Stir in the sugar, then add milk a little at a time while mixing to a stiff dough with a fork. Be careful not to overmix as that can make the scones 'tough' (not soft and crumbly as they should be)
       

  • Turn dough onto a floured surface and roll out to about 1/2 inch thick. Cut into rounds (the traditional Scottish scone shape) using a cookie cutter or into triangles if you prefer
     

  • Place on baking tray/cookie sheet and bake for about 10 minutes, or until scones are risen and golden.

Scones are at their very best when served warm with butter and jam/preserves (jelly)

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