“It will be a great day when our schools have all the money they need, and our air force has to have a bake-sale to buy a bomber.” - Robert Fulghum
We had an afternoon tea at work today, for no special reason except that it was Friday and Autumn, and everyone wanted a little bit of a treat at the end of the week. A few people brought in some goodies to eat, including chocolate cake, savoury party pies, cookies, pinwheel sandwiches and the pièce de resistance, Scottish Raisin Scones, which I liked particularly well. The woman who brought them in was congratulated heartily all around for her baking prowess and she was kind enough to share the recipe:
Maddy’s Scottish Raisin Scones
Ingredients
1 tbsp. vinegar
1 cup milk
4 - 6 cups unsifted plain flour
4 tbsp. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1/2 cup butter
1/2 cup seedless raisins
1 egg yolk
sugar for sprinkling
Method
• Preheat oven to 230˚C
• Stir vinegar into milk and set aside
• Combine 4 cups flour, sugar, salt and baking soda in a bowl. Mix well
• Cut in butter, rubbing through lightly until mixture resembles coarse crumbs
• Stir in raisins
• Add milk mixture to dry ingredients at once and stir with a fork until all ingredients are moistened
• Add additional flour if mixture is too moist (i.e. you are not able to knead it easily)
• Turn out on a lightly floured board and knead gently about 20 times
• Make balls of dough about 4 cm in diameter
• Brush with egg yolk and sprinkle sugar on top
• Bake in preheated oven at 230˚C oven for 12 to 15 minutes or until done.
These were so good, I think I’ll suggest we bake them for Sunday brunch!
We had an afternoon tea at work today, for no special reason except that it was Friday and Autumn, and everyone wanted a little bit of a treat at the end of the week. A few people brought in some goodies to eat, including chocolate cake, savoury party pies, cookies, pinwheel sandwiches and the pièce de resistance, Scottish Raisin Scones, which I liked particularly well. The woman who brought them in was congratulated heartily all around for her baking prowess and she was kind enough to share the recipe:
Maddy’s Scottish Raisin Scones
Ingredients
1 tbsp. vinegar
1 cup milk
4 - 6 cups unsifted plain flour
4 tbsp. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1/2 cup butter
1/2 cup seedless raisins
1 egg yolk
sugar for sprinkling
Method
• Preheat oven to 230˚C
• Stir vinegar into milk and set aside
• Combine 4 cups flour, sugar, salt and baking soda in a bowl. Mix well
• Cut in butter, rubbing through lightly until mixture resembles coarse crumbs
• Stir in raisins
• Add milk mixture to dry ingredients at once and stir with a fork until all ingredients are moistened
• Add additional flour if mixture is too moist (i.e. you are not able to knead it easily)
• Turn out on a lightly floured board and knead gently about 20 times
• Make balls of dough about 4 cm in diameter
• Brush with egg yolk and sprinkle sugar on top
• Bake in preheated oven at 230˚C oven for 12 to 15 minutes or until done.
These were so good, I think I’ll suggest we bake them for Sunday brunch!
This post is part of the Food Friday Meme,
and also for the Food Trip Friday Meme.
i have low aptitude when it comes to baking, and i admire people who can bake.:p
ReplyDeletethese look perfect with coffee! a lovely way to celebrate TGIF.:p
First time I had a scone was way back in NYC. They don't have them here in Panglao Island.
ReplyDeleteThis sure is a perfect treat for my boys.Thanks for sharing. I see lots of sugar,yum!
ReplyDeleteThose scones look delicious, and I'm sure you had an awesome afternoon tea party!
ReplyDeletedelicious looking treat! yummm....
ReplyDeleteappreciate much your sharing the recipe, as well as linking over at Food Friday :)
what a delish treat to munch :-) Dropping late from last weeks FTF
ReplyDeletehttp://www.homecookingwithjessy.com/cheese-hamburger-and-beans-for-dinner/
Those are perfect for my hot cup of coffee :-) Thank you for sharing the recipe too :-) Dropping late from last weeks Food Friday
ReplyDeletehttp://www.homecookingwithjessy.com/split-breast-chicken-carrots-and-scallops-potatoes/