These traditional Scottish scones offer a delightful contrast to the lighter, fluffier English varieties. With a texture closer to shortbread, they are tender, crumbly, and intensely buttery. The use of cream of tartar and baking soda creates a gentle lift without overworking the gluten, ensuring a soft interior. Perfectly suited for a leisurely afternoon tea or a hearty breakfast, these scones are best enjoyed warm from the oven. While often served with jam and clotted cream, their subtle sweetness makes them versatile enough to stand alone or pair with a strong cup of tea. Simple ingredients come together to create a comforting, homemade treat that captures the essence of Scottish baking heritage.
Scottish Scones
Description
These traditional Scottish scones offer a delightful contrast to the lighter, fluffier English varieties. With a texture closer to shortbread, they are tender, crumbly, and intensely buttery. The use of cream of tartar and baking soda creates a gentle lift without overworking the gluten, ensuring a soft interior. Perfectly suited for a leisurely afternoon tea or a hearty breakfast, these scones are best enjoyed warm from the oven. While often served with jam and clotted cream, their subtle sweetness makes them versatile enough to stand alone or pair with a strong cup of tea. Simple ingredients come together to create a comforting, homemade treat that captures the essence of Scottish baking heritage.Ingredients
Directions
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Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
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In a large mixing bowl, combine the flour, salt, baking soda, and cream of tartar. Stir thoroughly to distribute the leavening agents evenly.
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Using your fingertips, rub the room-temperature butter into the dry ingredients until the mixture resembles coarse crumbs.
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In a separate small bowl, lightly beat the egg. Gradually stir the beaten egg and buttermilk into the flour mixture.
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Mix until just combined. If the dough is too moist and sticks to your hands, add a small amount of additional flour.
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Turn the dough out onto a lightly floured work surface. Gently knead the dough just enough to bring it together into a soft, pliable ball. Avoid over-kneading to prevent toughness.
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Divide the dough into 2 equal parts. Flatten each part with your knuckles into a round disc, approximately 6 inches in diameter and 1/2 inch thick.
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Prick each disc about a dozen times with a fork to help them bake evenly.
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Cut each disc into four sections, creating eight scones in total.
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Place the scones on a lightly greased baking sheet. Bake for about 15 minutes, or until the tops are lightly tan and golden.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 568.5kcal
- % Daily Value *
- Total Fat 13.3g21%
- Saturated Fat 7.0g35%
- Cholesterol 118.0mg40%
- Sodium 4998.7mg209%
- Total Carbohydrate 93.5g32%
- Dietary Fiber 3.2g13%
- Sugars 2.6g
- Protein 16.4g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
