Diana's Desserts - www.dianasdesserts.com

Classic Scottish Scones

in Diana's Recipe Book

Average Rating: 
(total ratings: 5)
[Read reviews] [Post a review]
Servings: 9-12 scones
Unlike American scones, this Scottish version isn't loaded with butter; the less-rich result is an excellent foil for lots of jam, butter and whipped cream.

2 1/4 cups self-rising flour* (see note below)
1 tablespoon granulated sugar
2 teaspoons baking powder
3/4 cup (or more) chilled whole milk
1 large egg
1 tablespoon vegetable oil

Extra flour (for sprinkling baking sheet with and to lightly flour work surface with)

Accompaniments: (optional)
Whipped Heavy Cream or Double or Clotted Cream

Preheat oven to 425°F (220°C). Sprinkle large rimmed baking sheet with flour.

In a large bowl, whisk together the flour, sugar and baking powder.

Whisk together the 3/4 cup milk, the egg and oil in small bowl to blend.

Gradually add milk mixture to dry ingredients, tossing until moist clumps form.

Turn dough out onto lightly floured surface; knead gently for several turns until dough comes together.

Pat out dough to 1-inch thick round. Using a 2 1/2-inch in diameter cutter, cut out scones. Gather dough scraps; press out to 1-inch thickness and cut out more scones. Transfer to prepared baking sheet.

Bake scones in preheated 425°F (220°C) oven until golden on top, and tester inserted into center comes out clean, about 12-14 minutes. Cool on baking sheet for 5 minutes. Transfer to basket or serving plate and serve warm with butter, jam, and whipped cream (or double or clotted cream).

I found that more flour was needed in this recipe to make the dough easier to work with. I recommend using at least 1/2 to 1 cup more flour (than stated in the ingredients above) to achieve a dough that is "workable" but not dry....Diana

Makes between 9 to 12 scones.

Photograph taken by Diana Baker Woodall© 2004

Source: Bon Appetit Magazine, May 2004
Date: April 23, 2004


Reviewer: patricia
I'm Scottish and I've never, ever eaten, bought or made scones [that I've enjoyed] without the vital ingredient of butter! Go to www.be-ro.com for authentic enough Scottish recipes - lots of different scones where I come from. My secret ingredient, which I'll share with you is natural yoghurt [half yoghurt + milk].

Reviewer: Thomas
Nice site!

Reviewer: baaba
i have made this scones and they are 100% better than than the american ones.

Reviewer: anneliese
Absolutely fantastic. You can't get much better than proper scottish scones. Thank you!!!

Reviewer: leah
This is an excellent recipe, much prefer to use the oil than butter, easy to work with and tastes better. Top Job!


Add Your Review

  YOUR NAME (required)
 (Very Good)
 (Could be Better)
  RATING (required)

More Recipes in this Section