Here is a copy of the recipe Jenny shared with Emma and Anne, as part of their Scottish Brunch series earlier this year (find out more about their virtual Scottish travel experiences here).
It is for plain scones and makes 8-10, perfect for with a morning cuppa or afternoon tea. And don't forget to save some for the road.
Tea and scones, the perfect combination
Ingredients:
225g/8oz plain flour
1 tsp bicarbonate of soda
2 tsp cream of tartar
50g/2oz margarine or butter
25g/1oz caster sugar
150ml milk and water mixed
Conversion to North American Measurements
8oz flour is 1.75 cups
150ml liquid is 2/3 cups
25g sugar is 2 tbsp
Bicarb of soda is baking soda
Instead of caster sugar, you could use berry sugar which is finer than granulated.
Method
- Set the oven to 230C/450F/gas8 and heat a baking sheet in the oven while you are making the scones
- Rub the margarine into the flour, bicarb and cream of tartar
- Stir in the sugar and then the milk and water mixture
- Using a knife, mix the ingredients together until you have a soft but not sticky dough.
- Turn out onto a lightly floured surface
- With your hand, pat the dough out to about 2cm thickness and either cut into wedges with a knife or into rounds with a 5cm cutter.
- Squash any trimmings together and cut again.
- Place the scones on the pre-heated baking sheet, brush with milk and bake for about 10 minutes.
- Cool on a wire rack
